As to the name we use:
The fruit (technically berries in the strict botanical sense) of Capsicum plants have a variety of names depending on place and type. The more piquant varieties are commonly called chili peppers, or simply chilis. The large, mild form is called bell pepper, or by color or both (green pepper, green bell pepper, red bell pepper, etc.) in North America, sweet pepper or simply pepper in the United Kingdom, Ireland and Malaysia  but typically called capsicum in New Zealand, Australia, South Africa, Singapore, and India. Capsicum fruits of several varieties with commercial value are called by various European-language names in English, such as jalapeño, peperoncini, and peperoncito; many of these are usually sold pickled. Paprika (in English) refers to a powdered spice made of dried Capsicum of several sorts, though in Hungary and some other countries it is the name of the fruit as well. Both whole and powdered chili are frequent ingredients in dishes prepared throughout the world, and characteristic of several cuisine styles, including Mexican, Sichuan (Szechuan) Chinese, Korean, Cajun and Creole, along with most South Asian and derived (e.g. Jamaican) curries. The powdered form is a key ingredient in various commercially prepared foodstuffs, such as pepperoni (a sausage), and chili con carne (a stew), and hot sauces. (WIKIPEDIA)
Capsicums Species and Varieties
There are 20-27 different species of capsicums in the world, but only 5 of them have been domesticated, all of them chili peppers.
The 5 Domesticated Species of Capsicums
"Bell peppers and fat chillies are getting hammered by fruit fly right now. Skinny chillies are doing okay. I'm also losing a lot of cherry toms even. B@st@rds!" Andypedia, 2019.