2. A. Vegetable
An edible usually succulent plant and portion of it eaten with staple as main course or supplementary food in cooked or raw form
10,000 species eaten as vegetable
Provide vitamins, minerals
Prevent disease risk
Daily requirements g
(Weinberger and Lumpkin, 2007)

3. B. Capsicum
History
Originate from South and Central America Popular countries- China, Turkey, Nigeria, Mexico, Spain, U.S.A.
In Pakistan production 70%(2014)
Total production (21, kg acre-1 ) Vegetable vary in color, shape, and size
classification is difficult
(Passioura, 2006)

5. C. Classification Kingdom: Plantae Division: Magnoliophyta
Class: Magnoliopsida
Order: Solanales
Family: Solanaceae
Genus: Capsicum
(Dias, 2012)

8. D. Varieties

9. E. Types 5 domesticated species C. annuum.L C. baccatum C. chinense
 C. frutescens
 C. pubescens
(Kim et al., 2014)

10. a. Capsicum annuum.L widely distributed pepper species size: 1–25 cm
hotness extends from mild
slightly sweet bell pepper to small but very hot jalapeño 
Acuminate known as cayenne pepper
(Edwards et al., 2015)

12. b. Capsicum chinense Originated in the Caribbean
Hottest species known, Habeneros and Scotch Bonnet.
Intense spiciness, aroma.
 Prefer a damp, tropical climate
Fruity aroma absent from all other species (Weinberger et al., 2007)

14. c. Capsicum frutescens 
usually has small — only 1–3 cm long — “hot” fruit, and distinguishes itself through a characteristic aroma.
Well-known varieties include piri-piri (African devil)
Thai chili (bird’s eye)
variety “Tabasco” serves as the basis for the well-known sauce
(Edwards et al., 2015)

16. d. Capsicum baccatum (“berry-like”) came originally from Bolivia
 C. baccatum var. pendulum is called “Aji” in South America
(Scaldaferro et al., 2018)

17. e. Capsicum pubescens
 (“hairy”) grows especially in higher regions of the Andes
Seeds are black.
Representative varieties include Rocoto (Bolivia, Peru) and Manzano (Mexico). C. pubescensis the only Capsicum species tolerant to light frost
(Caballero et al., 2017)

19. F. Applications Baked dishes Stuffed dishes Stews Salsa
Decorating agent in pizza
Pickles
For stuffing
Flavoring agent
(Sachan et al., 2018)

20. 1. Salad

21. 2. Stuffed dishes

22. 3. Salsa

23. 4. Decorating agent in pizza

24. 5. Flavouring agent

25. G. Nutraceuticals Applied to skin for pain and swelling
Skin for insect bites
Arthritis
Auscle
Cartilage pain
Chapped lips
Acne
(Joshi et al 2017)

26. a. Capsicum cayenne powder
Metabolism-boosting properties
Reduce Hunger
Lower Blood Pressure
Digestive Health
Relieve Pain
Improve Psoriasis
Reduce Cancer Risk
Easy to Add to Your Diet
(Raiola,2014)

27. b. Capsicum food supplement
Contain active ingredient capsaicin
helps to widen Blood vessels
Increase blood flow
(Tucker et al., 2018)

28. c. Capsicum essential oil
Muscle rub
Sport rub
Pain relief
(Prabhu et al., 2014)

29. H. Disadvantages Damage and broken skin Surgery Irritation Burning
Itching
Kidney and liver damage
Stomach pain
(Birkas et al., 2016)

31. References
Dias, J. S Nutritional Quality and Health Benefits of Vegetable a review. Food and Nutritional Science. 3(10):1354.
Edwards, S. E., da Costa Rocha, I., Williamson, E. M. and Heinrich, M Capsicum annuum L., C. frutescens L., C. pubescens Ruiz & Pav. and other Capsicum spp. Phytopharmacy An Evidence-Based Guide to Herbal Medicinal Products. 103.
Huang, S Global trade of fruits and vegetable and the role of consumer demand. Trade, food diet and health perspectives and policy options
Kim, S., Park, M., Yeom, S. I., Kim, Y. M., Lee, J. M., Lee, H. A. and Jung, K Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species. Nature genetic. 46(3):270.
Passioura, J The drought environment physical, biological and agricultural perspectives. Journal of Experimental Botany. 58(2):

32. Conti…
Martinez, A. L. A., Ragassi, C. F., Buso, G. S. C., and Reifschneider, F. J. B Variability among Capsicum baccatum accessions from Goiá s, Brazil, assessed by morphological traits and molecular markers. Genetics and Molecular Research. 16(3).
Ranjan, S., Dasgupta, N., Walia, N., Thara Chand, C., and Ramalingam, C. (2017). Microwave blanching: an emerging trend in food engineering and its effects on Capsicum annuum L. Journal of Food Process Engineering. 40(2):12411.
Rakmai, J., Cheirsilp, B., Mejuto, J. C., Torrado-Agrasar, A., and Simal-Gándara, J Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta- cyclodextrin. Food Hydrocolloids. 65:
Scaldaferro, M. A., Barboza, G. E. and Acosta, M. C Evolutionary history of the chili pepper Capsicum baccatum L.(Solanaceae) domestication in South America and natural diversification in the Seasonally Dry Tropical Forests. Biological Journal of the Linnean Society. 124(3):

33. Weinberger, K. and Lumpkin, T. A. 2007
Weinberger, K. and Lumpkin, T. A Diversification into horticulture and poverty reduction a research agenda. World Development. 35(8):