Types of Peppers

Many types of ethnic cuisines are known for their use of peppers. From the Middle East to the Far East and south of the border peppers are a primary ingredient.

Domesticated Species of Capsicum:

Capsicum annuum is the most extensively cultivated pepper species in the world and subsumes most of the varieties known to the home gardener. It includes, for example, the Ancho, Bell, Jalapeno, Paprika, Pimiento, Serrano, New Mexican, and Thai peppers.
Capsicum baccatum is termed Aji throughout South America. The pods have a distinctive fruity flavor, and can be used fresh in salsas or dried and ground into powders.
Capsicum chinensis includes the fiery Habanero. The small pods are a flattened bell shape with a fruity aroma, and can be used fresh in salsas.
Capsicum frutescens includes the Tabasco plant, which is famously used in hot sauces and salsas.
Capsicum pubescens originated in Bolivia; the common name in South America is rocoto. It is grown in the high-mountain areas of tropical countries and can be stuffed or eaten fresh in salsas.

The jalapeno gets its name from Xalapa, a town in Veracruz Mexico, where its been grown for centuries.
A chipotle, a staple of Tex-Mex and Mexican-American cuisine, is just ripe jalapeno that's been smoked.
If you don't like hot foods but want to add jalapenos to a recipe, removing the veins and seeds will take away some of the heat.
The Bell Pepper originally came from South America, Central America and Mexico until 1493 when seeds were taken to Spain. From there, the bell pepper gained popularity and spread throughout Europe and Asai.
Like the tomato, the Bell Pepper is botanically a fruit but is considered a vegetable in cooking.