*2.1.3 Paprika (*Capsicum annuum *var. grossum)*

The fruit color and shape vary as shown in **Figure 4**, but mostly they have bellshaped, long with pointed tips or almost square with hollow space inside, and thick skin (around 0.5 cm). The fruit is relatively big compared to *cabai merah besar* [12, 34]. The seeds are clustered together and attached to the placenta [35]. On average, each plant can produce around 3.5–3.7 kg fruit/harvesting period, i.e., 12 months [18]. There are many paprika seed varieties cultivated in Indonesia, for example, Jumbo seed, Takii ace, Green Horn, New Ace, Wonder Bell, Top Star, Blue Star, Uranus, Big Star, Queen Star, Beauty Bell, Sunny Star, Lucky Star, Colombo, Mayata, Golden California Wonder, Skipper, Melody, Fortuna, Yellow Star, and Virgo [35].

**Distribution areas.** Paprika is usually cultivated in North Sumatra, Riau, West Java, East Java, Bali, West Nusa Tenggara, East Nusa Tenggara, Central Sulawesi, Southeast Sulawesi, Maluku, and West Papua [25].

**Flavor characteristics.** The fruit tastes mildly sweet with a crunchy texture. The fruit aroma has a pungent impression but does not taste hot at all [34]. The fruit slices are usually cooked with meat or as pizza toppings.

**Nutrition components.** The fruit contains protein 0.9%, fat 0.3%, carbohydrate 4.4%, calcium 7 mg/100 g, phosphorus 22 mg/100 g, iron 0.4 mg/100 g, vitamin A 22 IU/100 mg, vitamin B1 540 mg/100 g, vitamin B2 0.02 mg/100 g, vitamin C, 160 mg, and niacin 0.4 mg/100 g [35].

**Bioactivity and health benefits.** As an herbal medicine, consuming paprika is suggested to control cholesterol and triglycerides and prevent atherosclerosis, hypertension, flu, sinusitis, and digestion problem [36]. One study found that the ethanolic extract of paprika exhibited antimicrobial activity towards pathogen *Enterococcus faecalis* [37]*.* Another study reported that *Capsicum annuum* var. grossum could be

#### **Figure 4.**

*(A) Some paprikas commonly available in Indonesian market, (B) red paprika (C) green paprika, (D) yellow paprika.*

**9**

**Figure 5.**

*Cabai rawit (*C. frutescens*).*

*Diversity and Potency of* Capsicum *spp. Grown in Indonesia*

uted to the presence of phenolic constituents in the fruits [38].

an alternative intervention for Alzheimer's disease (AD) by inhibiting β-secretase activity and β-Amyloid1–40 aggregation [38]. It is stated that phenolic extracts from the fruits could counteract the initial aggregation of Aβ1–40, as well as prevent further aggregation of preformed fibrils. The deposition of amyloid protein as senile plaques produced by the sequential cleavage of the amyloid precursor protein by secretases was the key signature of Alzheimer's disease. These inhibitory activities were attrib-

As it is shown in **Figure 5**, *cabe rawit* fruits are small, around 3.7–5.3 cm long, and the seeds are usually light brownish [12]. On average, each plant can produce a 0.5–0.6 kg fruit/harvesting period [18]. There are several cultivars of *cabai rawit* in Indonesia. A bit bulky with round tips is *cabai ceplik*. Immature *cabai ceplik* in Indonesia turned color from bright green to dark red during maturation. *Cabai rawit* with relatively higher pungency than *cabai ceplik* is *cabai jemprit*. The fruit is small and short and has a sharp point. The fruit turns color from dark green to red during maturation. *Cabai putih/cabai rawit domba* looks similar to *cabai jemprit*, but the color is yellowish and turns bright reddish orange during maturation [24]. There are also other cultivars called *cabai kathur* because the fruit's tip points to the sky and *cabai burung* or bird eye pepper with small fruits. There are several seed varieties cultivated in Indonesia, e.g., Pelita 8, Sonar, Bara, Taruna, Dewata,

Nirmala, Lentera, Raga, Bhaskara, Maruti, Cakra Putih, and Cakra Hijau. **Distribution areas.** *Cabai rawit* is cultivated in almost every province in Indonesia, especially in West Java, Central Java, East Java, Aceh, West Nusa

**Flavor characteristics.** The taste of *cabai keriting* is relatively hotter than *cabai merah besar* (*C. annuum*) but not as hot as *cabai rawit* (*C. frutescens*). There were several varieties of *cabai rawit* in Indonesia, e.g., *rawit putih*, *cabai rawit hijau*, *cabai rawit Lampung*, and *cabai rawit Kalimantan*, according to the order of their pungency from low to high with 82,500–480,000 SHU [19], the major organic acids of *C. frutescens* were malic, citric, and ascorbic acid. In contrast to *C. annuum* in which citric acid was the primary organic acid, in *C. frutescens*, the dominant organic acid

*DOI: http://dx.doi.org/10.5772/intechopen.92991*

*2.1.4 Cabai rawit (*Capsicum frutescens*)*

Tenggara, and Bali [25].

Capsicum

*2.1.3 Paprika (*Capsicum annuum *var. grossum)*

Southeast Sulawesi, Maluku, and West Papua [25].

160 mg, and niacin 0.4 mg/100 g [35].

slices are usually cooked with meat or as pizza toppings.

The fruit color and shape vary as shown in **Figure 4**, but mostly they have bellshaped, long with pointed tips or almost square with hollow space inside, and thick skin (around 0.5 cm). The fruit is relatively big compared to *cabai merah besar* [12, 34]. The seeds are clustered together and attached to the placenta [35]. On average, each plant can produce around 3.5–3.7 kg fruit/harvesting period, i.e., 12 months [18]. There are many paprika seed varieties cultivated in Indonesia, for example, Jumbo seed, Takii ace, Green Horn, New Ace, Wonder Bell, Top Star, Blue Star, Uranus, Big Star, Queen Star, Beauty Bell, Sunny Star, Lucky Star, Colombo, Mayata, Golden California Wonder, Skipper, Melody, Fortuna, Yellow Star, and Virgo [35].

**Distribution areas.** Paprika is usually cultivated in North Sumatra, Riau, West Java, East Java, Bali, West Nusa Tenggara, East Nusa Tenggara, Central Sulawesi,

**Flavor characteristics.** The fruit tastes mildly sweet with a crunchy texture. The

**Nutrition components.** The fruit contains protein 0.9%, fat 0.3%, carbohydrate 4.4%, calcium 7 mg/100 g, phosphorus 22 mg/100 g, iron 0.4 mg/100 g, vitamin A 22 IU/100 mg, vitamin B1 540 mg/100 g, vitamin B2 0.02 mg/100 g, vitamin C,

**Bioactivity and health benefits.** As an herbal medicine, consuming paprika is suggested to control cholesterol and triglycerides and prevent atherosclerosis, hypertension, flu, sinusitis, and digestion problem [36]. One study found that the ethanolic extract of paprika exhibited antimicrobial activity towards pathogen *Enterococcus faecalis* [37]*.* Another study reported that *Capsicum annuum* var. grossum could be

*(A) Some paprikas commonly available in Indonesian market, (B) red paprika (C) green paprika, (D)* 

fruit aroma has a pungent impression but does not taste hot at all [34]. The fruit

**8**

**Figure 4.**

*yellow paprika.*

an alternative intervention for Alzheimer's disease (AD) by inhibiting β-secretase activity and β-Amyloid1–40 aggregation [38]. It is stated that phenolic extracts from the fruits could counteract the initial aggregation of Aβ1–40, as well as prevent further aggregation of preformed fibrils. The deposition of amyloid protein as senile plaques produced by the sequential cleavage of the amyloid precursor protein by secretases was the key signature of Alzheimer's disease. These inhibitory activities were attributed to the presence of phenolic constituents in the fruits [38].
