**2. Types of** *Capsicum* **species in Indonesia**

From the genus *Capsicum*, there are 27 species members, including five domesticated species (*C. annuum, C. frutescens*, *C. chinense*, *C. pubescens*, and *C. baccatum*) around the globe [14]. *Capsicum* species commercially cultivated in Indonesia are *C. annuum* and *C. frutescens* as seen in **Figure 1**. The other species like *C. chinense* and *C. pubescens* can only be found in several districts and usually cultivated by

**5**

**Figure 2.**

Cabai keriting *(*C. annuum *L. var. Longum).*

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

hobbyists [4]. From the distribution of *C. chinense* in Indonesia, though it is very limited in Southeast Asia, it is assumed that "Indonesia had more potential and genetic resources to breed species of *Capsicum* than other countries in Southeast

In Indonesia, there are *Capsicum* hybrid lines produced by seed agents, like "cabai sultan," "hot beauty," "megahot," "Carvi Agrihorti," and "cabai trisula." *Capsicum* hybrid lines were most farmer's favorites, due to their high productivity beside their relatively high prices. However, as progenitors, they might not be good candidates due to their variability in the progenies. Meanwhile, the local and open-pollinated cultivars might not produce as much yield as hybrid lines, but they are generally more resistant to pests and disease, cheaper, and fit to use as progenitors [15]. The cultivated variety is selected based on market demand (color, aroma, taste, pungency, appearance, and size), high productivity, resistance to pests and disease, and adaptability to the local environment. Meanwhile, the consideration in choosing seeds is the availability of the seed's certificate, moisture content, seed

*Cabai keriting* is a highly marketable commodity. The fruits are thin-skinned, long (around 12 cm), slender, curly, or wavy in appearance with pointed tips as shown in **Figure 2** [16]. There are many seeds inside the fruit. The plants usually have a productive age up to 6 months in relatively high humidity with a temperature around 16–32**°**C, soil pH around 5–7 [17], and relatively resistant to plant diseases and can be harvested all year round [4]. On average, each plant can produce up to 0.75–1 kg fruit/harvesting period, i.e., 6 months. The fruits are harvested both in

This cultivar of *Capsicum* is one of the superior and popular cultivars in Indonesia due to the plants' productivity and relatively high price, and their thin skin and lower moisture than *cabai merah besar* make them not so prone to rot and have longer shelf-life compared to *cabai merah besar* [4, 17]. Some known varieties are *cabai keriting Solok*, *cabai keriting Cirebon*, *cabai keriting Irian*, *cabai keriting ungu*, *cabai keriting Lampung*, *cabai keriting Padang*, *cabai keriting Bengkulu*, *cabai* 

purity, germination, absence of contaminants, and seed's health.

*2.1.1 Cabai keriting (*Capsicum annuum *L. var. Longum)*

the immature stage (green) and the mature stage (red) [18].

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

**2.1 Commonly available in the market**

Asia" [1].

**Figure 1.** Capsicums *commonly available in Indonesian market.*

*Diversity and Potency of* Capsicum *spp. Grown in Indonesia DOI: http://dx.doi.org/10.5772/intechopen.92991*

Capsicum

with other side dishes and vegetables. Examples of traditional Indonesian dishes using *Capsicums* are *sambal terasi* (Java), *balado Padang* (West Sumatra), *rica-rica Manado* (North Sumatra), and *lawar* (Bali). *Lawar* from Bali was involved in wed-

*Capsicum* has become an essential commodity in Indonesia, where its price might influence political and socioeconomic conditions. Similar to what happened in South Korea in 1978–1979, where the people's unrest was subjected to the government due to a shortage of *Capsicums* [5], in Indonesia, the price of *cabai* could be one of the parameters to measure the government performance in establishing food security. For the majority of Indonesians, regardless of social class or economic status, *Capsicum* has become an inseparable part of their daily consumption and may serve as a source of vitamin C, E, and folate, as well as carotenoids, phenolic compounds, flavonoids, and capsaicinoids [6, 7]. Even with the decrease in household incomes or an increase in household expenses, consumers still tend to buy *cabai* [8, 9]. Like India, Thailand, and South Korea [5, 10], the consumption of *Capsicums* in Indonesia was also high. Among other vegetable plantations, *cabai* occupied 416,3981 ha of cultivation area in 2019 [11], the second largest in the country after cabbage. *Cabai* prices could influence the price of other food products, affecting the economy, consumption, and buying habits of the consumers. Hence, the fluctuation of *cabai* prices could trigger inflation. For example, in the rainy season, there is a possibility of decrease in *cabai* production due to the crop failure. The unmet high demand, causing a double increase in price for *cabai*, resulted in inflation. This phenomenon has already occurred for several years. *Cabai* contributed 0.09% of 0.28% Indonesian inflation level in the early rainy season in October 2018, and *cabai* was also reported as the leading cause of Indonesian economic inflation in 2006 based

From the genus *Capsicum*, there are 27 species members, including five domesticated species (*C. annuum, C. frutescens*, *C. chinense*, *C. pubescens*, and *C. baccatum*) around the globe [14]. *Capsicum* species commercially cultivated in Indonesia are *C. annuum* and *C. frutescens* as seen in **Figure 1**. The other species like *C. chinense* and *C. pubescens* can only be found in several districts and usually cultivated by

ding, death, and other religious ceremonies [2].

on data from Statistics Indonesia [13].

**2. Types of** *Capsicum* **species in Indonesia**

Capsicums *commonly available in Indonesian market.*

**4**

**Figure 1.**

hobbyists [4]. From the distribution of *C. chinense* in Indonesia, though it is very limited in Southeast Asia, it is assumed that "Indonesia had more potential and genetic resources to breed species of *Capsicum* than other countries in Southeast Asia" [1].

In Indonesia, there are *Capsicum* hybrid lines produced by seed agents, like "cabai sultan," "hot beauty," "megahot," "Carvi Agrihorti," and "cabai trisula." *Capsicum* hybrid lines were most farmer's favorites, due to their high productivity beside their relatively high prices. However, as progenitors, they might not be good candidates due to their variability in the progenies. Meanwhile, the local and open-pollinated cultivars might not produce as much yield as hybrid lines, but they are generally more resistant to pests and disease, cheaper, and fit to use as progenitors [15]. The cultivated variety is selected based on market demand (color, aroma, taste, pungency, appearance, and size), high productivity, resistance to pests and disease, and adaptability to the local environment. Meanwhile, the consideration in choosing seeds is the availability of the seed's certificate, moisture content, seed purity, germination, absence of contaminants, and seed's health.

### **2.1 Commonly available in the market**

#### *2.1.1 Cabai keriting (*Capsicum annuum *L. var. Longum)*

*Cabai keriting* is a highly marketable commodity. The fruits are thin-skinned, long (around 12 cm), slender, curly, or wavy in appearance with pointed tips as shown in **Figure 2** [16]. There are many seeds inside the fruit. The plants usually have a productive age up to 6 months in relatively high humidity with a temperature around 16–32**°**C, soil pH around 5–7 [17], and relatively resistant to plant diseases and can be harvested all year round [4]. On average, each plant can produce up to 0.75–1 kg fruit/harvesting period, i.e., 6 months. The fruits are harvested both in the immature stage (green) and the mature stage (red) [18].

This cultivar of *Capsicum* is one of the superior and popular cultivars in Indonesia due to the plants' productivity and relatively high price, and their thin skin and lower moisture than *cabai merah besar* make them not so prone to rot and have longer shelf-life compared to *cabai merah besar* [4, 17]. Some known varieties are *cabai keriting Solok*, *cabai keriting Cirebon*, *cabai keriting Irian*, *cabai keriting ungu*, *cabai keriting Lampung*, *cabai keriting Padang*, *cabai keriting Bengkulu*, *cabai* 

**Figure 2.** Cabai keriting *(*C. annuum *L. var. Longum).* *keriting Lembang*, *cabai keriting Pangalengan*, and *cabai keriting Medan* [19, 20]. In 2011, there were 86 cultivars of *cabai keriting* in total [21]. From the plant morphology, there were 13 parameters to consider in choosing cultivars, i.e., leaf shape, leaf tip, the color of the anther, the color of pistil, fruit surface, the color of young fruit, plant height, dichotomous height, canopy width, fruit length, fruit diameter, and fruit weight [15]. Examples of popular *cabai keriting* seeds cultivated in Indonesia are Taro, Lado, Bagayo, Tanamo, Jago, New Taro, and Laris. A picture of *Cabai keriting* grown in Indonesia is shown in **Figure 2**.

**Distribution areas.** *Cabai keriting* is usually cultivated in West Java and Sumatra Island (Bengkulu, Lampung, West Sumatra, and North Sumatra) [16, 19].

**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 keriting* in Indonesia, e.g., *cabai keriting ungu*, *cabai keriting Lampung*, *cabai keriting Padang*, *cabai keriting Bengkulu*, *cabai keriting Lembang*, *cabai keriting Pangalengan*, and *cabai keriting Medan*, according to the order of their pungency from low to high with Scoville heat unit (SHU) varied from 30,000 to 170,000 [19]. Since the flavor components change during maturation [22], it would be important to notice that the green and red maturing stage of cabai keriting might alter the character of the dishes. For example, *ayam cabe hijau* was a traditional cuisine that is uniquely characterized by the use of immature stage (green) of *cabai keriting* as the main seasoning for cooked chicken. Meanwhile, red *cabai keriting* is usually used in cooking for its attractive red color and relatively hot pungency.

**Bioactivity and health benefits.** *Cabai keriting* was believed to have antimicrobial effects; thus, the inhibitory effect of the oleoresin of *cabai keriting* against *Staphylococcus aureus*, *Staphylococcus epidermidis*, *Escherichia coli*, and *Pseudomonas aeruginosa* had been reported [23]*.* The oleoresin contained tetramethyl hexadecenol, tetramethyl hexadecene, tetramethyl hexadecapentaene, ethyl decahexanoate, ethyl linoleate, methyl linoleate, palmitoyl chloride, hexanedioic acid, octadecadienoic acid, ethyl linoleolate, butyl isopropylphenyl oxalate, and capsaicin**.**

#### *2.1.2 Cabai merah besar (*Capsicum annuum *L.) and (*Capsicum annuum *L. var. Tanjung)*

The fruits of *cabai merah besar* are quite long, big, and bulky with a smooth surface and thick skin [12]. Some fruits have sharp points, and the others have round points [24]. On average, each plant can produce up to 1–1.2 kg fruit/harvesting period [18], but this number depends on the varieties, agricultural practices, and plants' environments. The farmers harvest both immature fruits (green) and mature fruits (red) of *cabai merah besar*.

Some known varieties of *cabai merah besar* are Ciko, Lingga, Tanjung, Kencana, Tit Super, Paris, and Jati Laba. In 2011, there were 87 cultivars of cabai merah besar in total [21]. Examples of popular *cabai merah besar* seeds cultivated in Indonesia are Profit, Arimbi, Horison, Imperial 10, Jet Set, Imola, Gadewa, Gada, Elegance, and Gada MK. *Cabai merah besar* is shown in **Figure 3**.

**Distribution areas.** *Cabai merah besar* is cultivated in almost every province in Indonesia especially in West Java, Central Java, North Sumatra, East Java, West Sumatra, Aceh, Lampung, South Sumatra, South Sulawesi, and Bengkulu [25].

**Flavor characteristics.** There were several varieties of *cabai merah besar* in Indonesia, e.g., Tit Super, Paris, and Jati Laba, with pungency around 12,500 SHU [19]. *Cabai merah besar* is the least hot compared to *cabai keriting* and *cabai rawit* (*C. frutescens*). The popular cultivar of *C. annuum* was less hot compared to *C. frutescens* [26]. Since their pungency is considered low, *cabai merah besar* is usually used due to its attractive color, texture, and aroma, not because of their pungency.

**7**

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

fried before consuming, to remove unwanted aroma.

per 100 g fruits [24].

**Figure 3.**

and prevented hypertension [33].

octadecenyl acetate, and capsaicin [23].

The fruits have a crunchy texture and higher moisture content compared to *cabai keriting*. However, the same with *cabai keriting*, both green and red maturing stages of *cabai merah besar* are also used, but the application is different depending on the intended dishes. The green stage of *cabai merah besar* is usually boiled, stir-fried, or

**Nutrition component**. *Cabai merah besar* contains moisture (90%), energy (32 kcal), protein (0.5 g), fat (0.3 g), carbohydrate (7.8 g), fiber (1.6 g), ash (0.5 g), calcium (29.0 mg), phosphorus (45 mg), iron (0.5 mg), vitamin A (470 IU),

**Bioactivity and health benefits.** It is reported that the ethanolic extract of *cabai merah* with a dosage of 200, 400, and 600 mg/kg was effective in lowering blood sugar levels in male white mice hyperglycemia [30]. The most effective duration in lowering blood glucose levels was 21 days. The possibility of luteolin extracted from *C. annuum* L. as an alternative to treat autism spectrum disorder (ASD) using the reverse docking technique has been explored; the result showed that luteolin had a potency to work as an MMP-3 antagonist. MMP-3 (matrix metalloproteinase) was

A study about *cabai merah* effects towards hypercholesterolemia showed that 200 mg/kg ethanolic extract of *cabai merah* had a cholesterol-lowering effect on hypercholesterolemia mice with the best administration duration in lowering blood cholesterol of male albino mice of 14 days [32]. The conversion of this dose to humans with the average body weight of 70 kg results in as much as 173.15 g of *cabai merah* needed to get the expected effect. This bioactivity might be attributed to several compounds such as capsaicin, vitamin C, saponin, and flavonoid compounds. It is reported that dietary capsaicin improved endothelium-dependent vasorelaxation

The inhibitory effect of oleoresin of *cabai merah besar* against *Staphylococcus aureus*, *Staphylococcus epidermidis*, *Escherichia coli*, *and Pseudomonas aeruginosa* was also reported. Oleoresin contained tetramethyl hexadecenol, tetramethyl hexadecene, tetramethyl hexadecapentaene, ethyl hexadecanoate, linoleic acid, methyl linoleate, azacylotridecanone, hexanedioic acid, octadecadienoic acid, ethyl linoleolate,

vitamin C (181 mg), thiamin (0.05 mg), riboflavin (0.06 mg), and niacin (0.9 mg) per 100 g red fruits [27–29], while the green fruits contain energy (23 kcal), protein (0.7 g), fat (0.3 g), carbohydrate (5.2 g), calcium (14 mg), phosphorus (23 mg), iron (0.5 mg), vitamin A (260 IU), and vitamin C (84 mg)

suspected of having a role in the neuropathology of ASD [31].

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

Cabe merah besar *(*C. annuum *L.) in the market.*

#### **Figure 3.** Cabe merah besar *(*C. annuum *L.) in the market.*

Capsicum

*keriting Lembang*, *cabai keriting Pangalengan*, and *cabai keriting Medan* [19, 20]. In 2011, there were 86 cultivars of *cabai keriting* in total [21]. From the plant morphology, there were 13 parameters to consider in choosing cultivars, i.e., leaf shape, leaf tip, the color of the anther, the color of pistil, fruit surface, the color of young fruit, plant height, dichotomous height, canopy width, fruit length, fruit diameter, and fruit weight [15]. Examples of popular *cabai keriting* seeds cultivated in Indonesia are Taro, Lado, Bagayo, Tanamo, Jago, New Taro, and Laris. A picture of *Cabai* 

**Distribution areas.** *Cabai keriting* is usually cultivated in West Java and Sumatra

**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 keriting* in Indonesia, e.g., *cabai keriting ungu*, *cabai keriting Lampung*, *cabai keriting Padang*, *cabai keriting Bengkulu*, *cabai keriting Lembang*, *cabai keriting Pangalengan*, and *cabai keriting Medan*, according to the order of their pungency from low to high with Scoville heat unit (SHU) varied from 30,000 to 170,000 [19]. Since the flavor components change during maturation [22], it would be important to notice that the green and red maturing stage of cabai keriting might alter the character of the dishes. For example, *ayam cabe hijau* was a traditional cuisine that is uniquely characterized by the use of immature stage (green) of *cabai keriting* as the main seasoning for cooked chicken. Meanwhile, red *cabai keriting* is usually used in cooking for its attractive red color and relatively hot pungency. **Bioactivity and health benefits.** *Cabai keriting* was believed to have antimicrobial effects; thus, the inhibitory effect of the oleoresin of *cabai keriting* against *Staphylococcus aureus*, *Staphylococcus epidermidis*, *Escherichia coli*, and *Pseudomonas aeruginosa* had been reported [23]*.* The oleoresin contained tetramethyl hexadecenol, tetramethyl hexadecene, tetramethyl hexadecapentaene, ethyl decahexanoate, ethyl linoleate, methyl linoleate, palmitoyl chloride, hexanedioic acid, octadecadi-

Island (Bengkulu, Lampung, West Sumatra, and North Sumatra) [16, 19].

enoic acid, ethyl linoleolate, butyl isopropylphenyl oxalate, and capsaicin**.**

*2.1.2 Cabai merah besar (*Capsicum annuum *L.) and (*Capsicum annuum *L.* 

The fruits of *cabai merah besar* are quite long, big, and bulky with a smooth surface and thick skin [12]. Some fruits have sharp points, and the others have round points [24]. On average, each plant can produce up to 1–1.2 kg fruit/harvesting period [18], but this number depends on the varieties, agricultural practices, and plants' environments. The farmers harvest both immature fruits (green) and

Some known varieties of *cabai merah besar* are Ciko, Lingga, Tanjung, Kencana, Tit Super, Paris, and Jati Laba. In 2011, there were 87 cultivars of cabai merah besar in total [21]. Examples of popular *cabai merah besar* seeds cultivated in Indonesia are Profit, Arimbi, Horison, Imperial 10, Jet Set, Imola, Gadewa, Gada, Elegance,

**Distribution areas.** *Cabai merah besar* is cultivated in almost every province in Indonesia especially in West Java, Central Java, North Sumatra, East Java, West Sumatra, Aceh, Lampung, South Sumatra, South Sulawesi, and Bengkulu [25]. **Flavor characteristics.** There were several varieties of *cabai merah besar* in Indonesia, e.g., Tit Super, Paris, and Jati Laba, with pungency around 12,500 SHU [19]. *Cabai merah besar* is the least hot compared to *cabai keriting* and *cabai rawit* (*C. frutescens*). The popular cultivar of *C. annuum* was less hot compared to *C. frutescens* [26]. Since their pungency is considered low, *cabai merah besar* is usually used due to its attractive color, texture, and aroma, not because of their pungency.

*keriting* grown in Indonesia is shown in **Figure 2**.

**6**

*var. Tanjung)*

mature fruits (red) of *cabai merah besar*.

and Gada MK. *Cabai merah besar* is shown in **Figure 3**.

The fruits have a crunchy texture and higher moisture content compared to *cabai keriting*. However, the same with *cabai keriting*, both green and red maturing stages of *cabai merah besar* are also used, but the application is different depending on the intended dishes. The green stage of *cabai merah besar* is usually boiled, stir-fried, or fried before consuming, to remove unwanted aroma.

**Nutrition component**. *Cabai merah besar* contains moisture (90%), energy (32 kcal), protein (0.5 g), fat (0.3 g), carbohydrate (7.8 g), fiber (1.6 g), ash (0.5 g), calcium (29.0 mg), phosphorus (45 mg), iron (0.5 mg), vitamin A (470 IU), vitamin C (181 mg), thiamin (0.05 mg), riboflavin (0.06 mg), and niacin (0.9 mg) per 100 g red fruits [27–29], while the green fruits contain energy (23 kcal), protein (0.7 g), fat (0.3 g), carbohydrate (5.2 g), calcium (14 mg), phosphorus (23 mg), iron (0.5 mg), vitamin A (260 IU), and vitamin C (84 mg) per 100 g fruits [24].

**Bioactivity and health benefits.** It is reported that the ethanolic extract of *cabai merah* with a dosage of 200, 400, and 600 mg/kg was effective in lowering blood sugar levels in male white mice hyperglycemia [30]. The most effective duration in lowering blood glucose levels was 21 days. The possibility of luteolin extracted from *C. annuum* L. as an alternative to treat autism spectrum disorder (ASD) using the reverse docking technique has been explored; the result showed that luteolin had a potency to work as an MMP-3 antagonist. MMP-3 (matrix metalloproteinase) was suspected of having a role in the neuropathology of ASD [31].

A study about *cabai merah* effects towards hypercholesterolemia showed that 200 mg/kg ethanolic extract of *cabai merah* had a cholesterol-lowering effect on hypercholesterolemia mice with the best administration duration in lowering blood cholesterol of male albino mice of 14 days [32]. The conversion of this dose to humans with the average body weight of 70 kg results in as much as 173.15 g of *cabai merah* needed to get the expected effect. This bioactivity might be attributed to several compounds such as capsaicin, vitamin C, saponin, and flavonoid compounds. It is reported that dietary capsaicin improved endothelium-dependent vasorelaxation and prevented hypertension [33].

The inhibitory effect of oleoresin of *cabai merah besar* against *Staphylococcus aureus*, *Staphylococcus epidermidis*, *Escherichia coli*, *and Pseudomonas aeruginosa* was also reported. Oleoresin contained tetramethyl hexadecenol, tetramethyl hexadecene, tetramethyl hexadecapentaene, ethyl hexadecanoate, linoleic acid, methyl linoleate, azacylotridecanone, hexanedioic acid, octadecadienoic acid, ethyl linoleolate, octadecenyl acetate, and capsaicin [23].
