Capsicum
| Peppers |
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| | Scientific classification |
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| | Species |
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C. annuum (Bell pepper, paprika, pimento)
C. frutescens (chilli pepper, cayenne pepper)
C. chinense (habanero)
C. pendulum
C. pubescens
C. minimum
C. baccatum
C. abbreviatum
C. anomalum = Turbocapsicum anomalum
C. breviflorum
C. buforum
C. brasilianum
C. campylopodium
C. cardenasii
C. chacoense
C. ciliatum
C. chlorocladium
C. coccineum
C. cordiforme = C. annuum
C. cornutum
C. dimorphum
C. dusenii
C. exile
C. eximium
C. fasciculatum
C. fastigiatum = C. frutescens
C. flexuosum
C. galapagoensis
C. geminifolum
C. hookerianum
C. lanceolatum
C. leptopodum
C. luteum
C. microcarpum
C. minutiflorum
C. mirabile
C. parvifolium
C. praetermissum
C. schottianum
C. scolnikianum
C. stramonifolium = Witheringia stramonifolia
C. tetragonum
C. tovarii
C. villosum
C. violaceum
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Capsicum is a genus of plants some of whose members are used as spices, vegetables, and medicines.
They originated in Central and South America, but are now grown throughout
the world.
The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophile chemical that can produce a strong burning sensation in the mouth (and, several hours later, anus) of the unaccustomed eater. Most mammals find this unpleasant; however birds are unaffected, and it therefore appears that the secretion of capsaicin is an adaptation to protect the fruit from consumption by mammals while the bright colors attract birds that will spread the seeds. Chilli peppers are of great importance in Native American medicine, and capsaicin is used in modern Western medicine—mainly in topical preparations—as a circulatory stimulant and pain reliever.
Larger miniature bell peppers image
The fruit is boxlike, conical, or spherical and filled with air.
It has 2 to 4 vertical ribs on the inside, which may carry seeds;
but the bulk of the seeds are on a dome at the stem end.
Capsicums vary in horticulturally ripe colour and may be green, yellow,
orange, bright red, lavender, brownish purple, or other colors depending
on variety and on what stage of botanical ripeness is considered best for use.
Capsicums and peppers are edible in a raw form although the hotter varieties
are generally cooked to remove some of the capsaicin and tone down their heat.
Those used in cooking are generally varieties of the C. annuum and
C. frutescens species, though a few others are used as well.
They are suitable for stuffing with either a raw filling (such as cheese)
or one that requires cooking (such as meat and rice).
They are also used chopped and raw in salads or cooked in stir-fries or
other mixed dishes, sliced vertically and fried, chopped and incorporated
into salsas or other sauces, and for many others uses.
They can be preserved by drying and either used whole as a flavoring or
processed into flakes or powders.
They can be pickled and added to sandwiches or salads.
Extracts can be incorporated into hot sauces.
Many varieties of the same species can be used in many different ways;
for example, C. annuum includes the "bell pepper" variety, which is
sold in both its immature green state and its ripe red state, where it is
called "pimento".
This same species has other varieties as well, such as the Anaheim chiles
often used for stuffing, the dried Ancho chile used to make chilli powder,
the mild-to-hot Jalapeño, and the smoked Jalapeño, known as
a Chipotle.
Most of the capsaicin in a pepper is found in the interior ribs that
divide the chambers of the fruit, and to which the seeds are attached.
The amount varies wildly with variety, and is measured in
Scoville units, ranging from the mild bell pepper
to the scorching Habanero.
Synonyms and common names
The name given to the fruits varies between English-speaking countries. In Australia, they are known as either "capsicums" (for heatless versions) or "chilli/chillies" (hot version). In the United Kingdom, the heatless versions are called "peppers" (or "green peppers", "red peppers", etc).
In America they are referred to as bell peppers, hot peppers, chilli peppers, or red peppers.
The name 'pepper' came into use because the plants were hot in the same sense as the condiment black pepper, Piper nigrum. There is no botanical relationship with this plant, however.
In Spanish-speaking countries there are many different names for each
variety and preparation. In South America, they are collectively referred to as "Aji".
References
Referenced By
Capsaicin | Catalan cuisine | Cayenne pepper | Chile pepper | Chili | Chili pepper | Chilli | Chilli pepper | Chillies | Cooking/Pickling | Cuisine of Catalonia | Escalivada | Habanero pepper | Jalapeño | List of garden plants | List of vegetables | Materia Medica Pura | Mirchi | OC spray | Pepper | Pepper spray | Peppers | Pickling | Red pepper | Solanaceae
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