Carl Motsenbocker, Cummins, Denyse B., Frelier, Johannah
Peppers are likely native to the Oaxaca region of Mexico, where they are referred to as chiles, with evidence dating back to 5000 B.C. Peppers were also widely produced in Guatemala, and evidence of this crop’s presence in Peru was documented in 1609. They were transported by Spanish and Portuguese explorers and adapted to many different climates. Columbus discovered pungent (hot) peppers in the West Indies and coined the name “pepper.” By the 16th century, peppers were introduced to Europe but were not commercially produced in the southern U.S. until 1925.
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The LSU AgCenter and the LSU College of Agriculture