The _C. frutescens_ of the _Fastigiatum_ (perennial) sometimes reaches to a height of several feet with branching and spreading tops, sometimes decumbent, leaves broadly ovate, fruit of various shapes and colors, usually small and very pungent, borne on long peduncles and is the species which is officinal in both the British and United States Pharmacopœias. It grows in tropical Africa and America and is called Zanzibar pepper, and often by the name of Mexican chillies, and is of a high grade of Cayenne (Fig. 1). Its pods are very small, being from one-half to three-fourths inch long and very bright red, containing white seeds, the skin of the pods being tender and very pungent. The color of its powder is lighter yellow than C. annum, has a fibrous root system. Potato and tomato belonging to the same family, it is found growing in the United States and Europe and has been growing in English gardens since 1548 and, although indigenous to South America, is now cultivated in India, Hungary, Italy, and Turkey. Nepaul capsicum (or Nepal and Nipal), as it is sometimes called, has an odor and flavor resembling orris and a pod the color of amber when dried. It is most esteemed as a condiment, being aromatic and appetizing, and not so acrid or biting as is most Cayenne. It is found cultivated on the mountain side in Hindoostan. Cayenne of the African variety comes from Sierra Leone in the east and from Natal, southeast of Cape Colony, including Zululand and Tangaland, or from a territory that has a coast line of 300 miles. It grows to a height of five or six feet producing long, kidney-shaped, orange-colored pods. It is shipped from the port of Natal. It is considered the best for fluid extract. That from Sierra Leone (Fig. 3) has pods that are small, conical-pointed, and less than one inch in length. It is very pungent, and when reduced to powder is a light brownish yellow with a peculiar odor and somewhat aromatic. It is stronger in the powder than in the dry fruit, and to the taste is bitterish, acrid, and burning, producing, a fiery sensation in the mouth, which continues for a long time. There is a new Cayenne on the market of recent date, called Mombassa, from the city of the same name in Africa. [Illustration: CAYENNE] Bombay Cayenne (Fig. 2) has large pods, from two to three inches long, which when dry become flat in shape and of a pale-red color. It is not so fine flavored or pungent as the Zanzibar and is of less value. The true Mexican chillies are grown mostly in Frantera de Tabasco, Mexico, the name being much used for Cayenne chillies from other countries, as has been mentioned.