The stated aim of this book is to provide an introduction and overview of peppers, and the result is a comprehensive reference for the serious horticulturalist or grower, and an excellent source of essential background information for the scientist. This new second edition provides an important update to the first edition of 10 years ago, incorporating a very significant body of work and new technology that has been developed in the intervening period. The diversity of peppers – from vegetable to spice to ornamental and their wild and domesticated speciation – is addressed. The first half of the book focuses on the essential background to an understanding of the crop and the tools for its development – taxonomy and genetic resources; botany and seed; genetics, plant breeding and biotechnology and chemical composition. The second half of the book provides a clear presentation of the state of the art of commercial production, harvesting, post-harvest handling and key diseases and disorders. The chapter, ‘Taxonomy, Pod Types and Genetic Resources’, lays out clearly and informatively the extent of the diversity within the genus. In this part the spice credentials of the genus come to the fore. Elsewhere, although the spice aspect of the crop is covered, the crop as a vegetable dominates. For those interested in the spice capsicums – chillies and paprika – this book is just a first door onto a world of great diversity, far more than is found in most other spice crops.