Capsicum refers to a genus of flowering plants in the nightshade family solanaceae. It is farmed for its bell pepper fruit or chili pepper throughout the world. Capsicum is a major spice crop and vegetable, which is grown for dried, processed and fresh products. It is primarily a temperate crop that requires a low temperature for fruit set and its growth. The low temperature is also responsible for the color development of capsicum. It thrives during summer in the hills and in the plains during winters. Capsicum comes in a variety of species and hues and can taste tart and sweet; however, green variants have a little more flavor. It has a wide range of flavors and nutritional qualities. There are several benefits of capsicum such as reducing anxiety, improving bone health, preventing anemia and cancer, boosting immunity, and improving eye health. This book unravels the biology, cultivation and applications of capsicum. It will serve as a valuable source of reference for graduate and postgraduate students.