Capsicum annuum L comes from the United States, scattered from Mexico to northern South America. 1 to 2.5 m high, a year or chronic. Woody stem, branching wide, smooth-haired young stems are green. Single leaf, stemmed (0.5 to 2.5 cm in length), where the spread. Single flower, a star-shaped, white in color. The fruit is conical elongated, straight or curved, tapered at the edges, hanging, spicy taste. Young fruit dark green to bright red after being cooked. The young seeds are yellow, after parents became brown. Capsicum annuum L has several varieties and cultivars are distinguished by the shape, size, sharpness, and color of the fruit.
Fruits contain capsaicin, dihidrokapsaisin, vitamins (A, C), resins, dyes kapsantin, carotene, kapsarubin, zeasantin, kriptosantin, clan lutein. Moreover, it also contains minerals such as iron, potassium, calcium, phosphorus, and niacin. Active substance capsaicin efficacious as stimulants. If someone is eating too much capsaicin will cause a burning sensation in the mouth and tears.