Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. [15] Phylogenetic relationships between species have been investigated using biogeographical,[16] morphological,[17] chemosystematic,[18] hybridization,[19] and genetic[14] data. Capsicums are also used extensively in Sri Lankan cuisine as side dishes. Several new cultivars were developed in these countries, and their use in combination with (or as a substitute for) existing 'hot' culinary spices such as black pepper and Sichuan pepper spread rapidly, giving rise to the modern forms a number of staple dishes such as Channa masala, Tom yum, Laziji, and Kimchi. Capsicum annuum is an evergreen Perennial growing to 1 m (3ft 3in) by 1 m (3ft 3in) at a medium rate. Solanaceae. They can also be added, finely chopped, to gazpacho as a garnish. Its species are native to the Americas, where they have been cultivated for thousands of years. The more piquant varieties are commonly called chili peppers, or simply chilis. Genus- Capsicum- The Hot pepper produces capsaicin which is the hot spice that you taste. For the variety known as "capsicum" in some countries, see, "How to grow chilli pepper / RHS Gardening", "Phylogenetic Relationships of Capsicum (Solanaceae) Using DNA Sequences from Two Noncoding Regions: The Chloroplast atpB-rbcL Spacer Region and Nuclear waxy Introns", "Screening genetic resources of Capsicum peppers in their primary center of diversity in Bolivia and Peru", "Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species", "NMSU Cultivars - The Chile Pepper Institute", "Capsaicin effects on consumption of food by Cedar Waxwings and House Finches", "Chile Information – Frequently Asked Questions", "Genetic control of pungency in C. chinense via the Pun1 locus", "The Scoville Scale of Hotness - Capsaicin Level", "Giant Marconi Pepper: Smoky Sweet Flavor, Large Fruit", "Italian Frying peppers - Produce Express of Sacramento, California", "Slovník slovenského jazyka z r. 1959 – 1968", Capsicums: Innovative Uses of an Ancient Crop, Capsicum and Chillies: Commercial Cultivation, https://en.wikipedia.org/w/index.php?title=Capsicum&oldid=993765601, Articles with dead external links from February 2020, Articles containing Ancient Greek (to 1453)-language text, Articles with disputed statements from November 2020, Articles with unsourced statements from September 2019, Articles with unsourced statements from April 2014, Creative Commons Attribution-ShareAlike License, This page was last edited on 12 December 2020, at 11:03. The common name of this plant in Spanish is Pimiento. Though pepper originally referred to the genus Piper, not Capsicum, the latter usage is included in English dictionaries, including the Oxford English Dictionary (sense 2b of pepper) and Merriam-Webster. The … It is hardy to zone (UK) 9 and is frost tender. annuum Solanaceae Syn. Cultivars descended from the wild American bird pepper are still found in warmer reg… [31] A study on capsaicin production in fruits of C. chinense showed that capsaicinoids are produced only in the epidermal cells of the interlocular septa of pungent fruits, that blister formation only occurs as a result of capsaicinoid accumulation, and that pungency and blister formation are controlled by a single locus, Pun1, for which there exist at least two recessive alleles that result in non-pungency of C. chinense fruits.[32]. Modern Farm Equipment in Agriculture. Genus: Capsicum L. Capsicum annuum L.; A bewildering variety of colourful and spicy fruits make Capsicum peppers instantly recognisable to both gardeners and chefs.Originally from South and Central America, their popularity continues to grow across the world due to their ease of cultivation, frequently sharp taste and attractive appearance. In Polish and in Hungarian, the term papryka and paprika (respectively) is used for all kinds of capsicums (the sweet vegetable, and the hot spicy), as well as for dried and ground spice made from them (named paprika in both U.S. English and Commonwealth English). The term "bell peppers" is never used, although C. annuum and other varieties which have a bell shape and are fairly hot, are often called "bell chillies". Pisto is a vegetarian stew with chilies and zucchini as main ingredients. Family Group. [30] Most of the capsaicin in a pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers, or locules, of the fruit to which the seeds are attached. The generic name may come from Latin capsa, meaning 'box', presumably alluding to the pods; or from the Greek word κάπτω kapto, 'to gulp'. Only Capsicum frutescens L. and Capsicum annuum L. are Generally recognized as safe.[45][46]. Common Name: Botanical Name: Achillea: Achillea: African Daisy: Dimorphotheca Aurantica Pepper is predicted to have 34,903 genes, approximately the same number as both tomato and potato, two related species within the family Solanaceae.[25]. Description; Constituents; Medicinal Action and Uses; Doses---Synonyms---African Pepper. [13] The flowers can self-pollinate. The powdered form is a key ingredient in various commercially prepared foodstuffs, such as pepperoni (a sausage), chili con carne (a meat stew), and hot sauces. The advantages of botanical names over common names are that they are accepted by speakers of all languages, and that each plant has only one name. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds. The fruit (technically berries in the strict botanical sense) of Capsicum plants have a variety of names depending on place and type. Botanical Name: Capsicum annum L.or Capsicum frutescens L. (Family: Solanaceae) Preparation: Solvent extraction of the dried pods of Indian red chillies. It is in flower from August to September. There are different types of peppers, and we used them as food vegetables, spices, and in medicine. ---Habitat---Zanzibar - but now grown in most tropical and sub-tropical countries. Dried round chiles called ñoras are used for arroz a banda. Scientific Name or Botanical Name of Capsicum:- ... Capsicum Names in India:- Capsicum (English), Simla Mirch (Hindi), Kudamilagai (Tamil), Capsicum / Bengulooru Mirapakaya / Simla mirchi (Telugu), Dhobli Mirchi (Marathi), Shimla mirch (Oriya), Kuda mulagu (Malayalam), Donne menasinakaayi (Kannada), Shimla Mirch (Bengali), Simla marcha (Gujarati), Capsicum (Assamese), … Subscribe to Get Post in E-mail. Common name Botanical name of plant source Alfalfa herb and seed: Medicago sativa L. Allspice: Pimenta officinalis Lindl. History and Traditional Uses Angelica root: Do. According to Richard Pankhurst, C. frutescens (known as barbaré) was so important to the national cuisine of Ethiopia, at least as early as the 19th century, "that it was cultivated extensively in the warmer areas wherever the soil was suitable." Tag: Botanical Name Of Capsicum. This was of some importance during dietary restrictions for religious reasons, such as Lent in Christian countries. In some regions, bacon is salted and dusted in paprika for preservation. Their name comes from the Greek word “kapto” which means “to bite” or “to swallow”. Along with selection of specific fruit traits such as flavor and color, specific pest, disease and abiotic stress resistances are continually being selected. All other varieties of hot capsicum are called chilli. Both species, at least the cultivated varieties of them, are very variable, and not all authorities consider them separate species. baccatum and C. chacoense varieties.[21]. Spanish cuisine soon benefited from the discovery of chiles in the New World, and it would become very difficult to untangle Spanish cooking from chiles. Botanical Name. Watch out for: ---Part Used---Fruit, ripe and dried. The fruit of most species of Capsicum contains capsaicin (methyl-n-vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation (pungency or spiciness) in the mouth of the unaccustomed eater. Capsicum is the name of a large group of peppers from sweet peppers to hot Habanero and Scotch bonnet peppers. In Bulgaria, South Serbia, and North Macedonia, capsicum are very popular, too. So, it can be quite fascinating to check what was written – let alone, what illustrations of what kinds of chile pepper were published – … Solanaceae. The most recognized Capsicum without capsaicin is the bell pepper,[33] a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale. It has received the name of ANTI-EMETIC DROPS. This first phylogenetic tree shows how the hot pepper relates to other organisms. Ambrette seed: Hibiscus abelmoschus L. ... Capsicum: Capsicum frutescens L. or Capsicum annuum L. Caraway: Carum carvi L. Caraway, black (black cumin) Nigella sativa L. Cardamom (cardamon) In more recent times, an aerosol extract of capsaicin, usually known as capsicum or pepper spray, has become used by law enforcement as a nonlethal means of incapacitating a person, and in a more widely dispersed form for riot control, or by individuals for personal defense. minimum (Miller) Heiser English common name of herbal substance: Capsicum Status: C: Ongoing call for scientific data Date added to the inventory: 31/03/2011 Date added to priority list: 31/03/2011 Outcome of European Assessment: Nomenclature. In Switzerland, though, the condiment powder made from capsicum is called Paprika (German language regions) and paprica (French and Italian language region). [10] Extremely moist soils can cause seedlings to "damp-off" and reduce germination. It is in flower from August to September. Cross-pollination both in nature and through intentional efforts to create pepper hybrids has resulted in a baffling range of more than 3,000 known varieties of Capsicum, with new varieties continuing to emerge. The Capsicum annuum and Capsicum chinense genomes were completed in 2014. The word pepper is also commonly used in the botanical and culinary fields in the names of different types of chili plants and their fruits. minimum (Miller) Heiser and Capsicum frutescens L. These are types of peppers that are cultivated or gathered to obtain the plant parts for medicinal use. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. Musa sapientum [34] There are also other peppers without capsaicin, mostly within the Capsicum annuum species, such as the cultivars Giant Marconi,[35] Yummy Sweets,[36] Jimmy Nardello,[37] and Italian Frying peppers[38] (also known as the Cubanelle). Capsicums are widely grown and cultivated throughout East and West Africa, India Sri Lanka, Bangladesh, Japan, and South America. The only capsicum without any capsaicin, and therefore no heat, is the bell pepper. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient. Capsicum is also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil). The main purpose of having a scientific name is to have a same name accepted and used worldwide. Common name Botanical name of plant source Alfalfa herb and seed: Medicago sativa L. Allspice: Pimenta officinalis Lindl. Pistachio nut . Capsicum annuum is a species of the plant genus Capsicum (chillies or peppers and capsicums or bell peppers) native to southern North America and northern South America. In Italy and the Italian- and German-speaking parts of Switzerland, the sweet varieties are called peperone and the hot varieties peperoncino (literally "small pepper"). It is hardy to zone (UK) 9 and is frost tender. Botanical name Capsicum annuum. Family: N.O. The genus comprises all the varied forms of fleshy-fruited peppers, including the mild bell peppers Persimmon Diospyros kaki; Diospyros virginiana Pigeon pea Cajanus cajan. In French, capsicum is called poivron for sweet varieties and piment for hot ones. Extracts can be made and incorporated into hot sauces. Ideal growing conditions for peppers include a sunny position with warm, loamy soil, ideally 21 to 29 °C (70 to 84 °F), that is moist but not waterlogged. Close to 27 species have been identified under this genus, with the members varying tremendously in size, shape and colour. They can be preserved in the form of a jam,[40] or by drying, pickling, or freezing. Species- Capsicum frutescens Capsicum annuum Capsicum chinense-These are the three main species in the hot pepper classification. Capsicum. 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. The species is hermaphrodite (has both male and female organs). In about 12 weeks. Capsicum annuum. Over 75% of the pepper genome is composed of transposable elements, mostly Gypsy elements, distributed widely throughout the genome. The best temperature for capsicum cultivation is 22°C to 25°C. Capsicum annum L. var. [41], In 2005, a poll of 2,000 people revealed the capsicum to be Britain's fourth-favourite culinary vegetable.[42]. The plants will tolerate (but do not like) temperatures down to 12 °C (54 °F) and they are sensitive to cold. and also of Capsicum frutescens Linn., which are perennial shrubs of the family Solanaceae. Missouri Botanical Garden. Capsicum. Standardization. Ambrette seed: Hibiscus abelmoschus L. Angelica : Angelica archangelica L. or other spp. Chili peppers are of great importance in Native American medicine, and capsaicin is used in modern medicine mainly in topical medications as a circulatory stimulant and analgesic. Cheese can also be rubbed with paprika to lend it flavour and colour. Top 18 Health Benefits of Chilli (Botanical Name: Capsicum Annum) November 18, 2020 July 30, 2012. In Australia, New Zealand and India, heatless varieties are called "capsicums", while hot ones are called "chilli"/"chillies" (double L). Capsicum has been also used in spasmodic affections, passive hemorrhages, especially uterine, and, when combined with the compound powder of ipecacuanha will, in many instances, promptly arrest hemorrhage after parturition. It is hardy to zone (UK) 9 and is frost tender. Grower name Minette Tonoli. S.No Tests Specification Protocol; 1: Organoleptic Characteristics: Appearance Dark red viscous liquid. The species is hermaphrodite (has both male and female organs). Latin name of the genus: Capsicum Latin name of herbal substance: Capsici fructus Botanical name of plant: Capsicum annuum L. var. Capsicum chinense (selten auch sinense) ist eine Pflanzenart aus der Familie der Nachtschattengewächse, sie gehört zu den Paprikas.Zuerst wurde die Pflanze im Jahr 1768 in Philip Millers Schrift „A Gardener’s Dictionary“ als Capsicum angulosum beschrieben, den Namen Capsicum chinense bekam sie durch Nikolaus von Jacquin.Da dieser sein erstes Exemplar von einem … Pepper, (genus Capsicum), genus of more than 30 species of flowering plants in the nightshade family (Solanaceae), several of which are extensively cultivated for their edible, often pungent fruits. Ground chiles, or paprika, hot or otherwise, are a key ingredient in chorizo, which is then called picante (if hot chile is added) or dulce (if otherwise). The Plant List includes a further 72 scientific plant names of infraspecific rank for the genus Capsicum.We do not intend The Plant List to be complete for names of infraspecific rank. Sow seed in punnets and plant out in 4-6 weeks. Botanical Name: Capsicum annum L /Capsicum fruitescens L. Capsicum is a genus of flowering plants in the nightshade family, Solanaceae. BOTANICAL DESCRIPTION:-Chilli is a fruit of the plants ‘ Capsicum annuum’ and ‘Capsicum frutecens’ that come from the genus ‘Capsicum,’ belonging to the family of ‘Solanaceae,’ which also includes tomato and potato.Capsicum is derived from the Greek word "Kapsimo" meaning "to bite." Geographical source. Botanical source. Crop name Botanical name. The name Capsicum (from the Greek "kapto" meaning "eat with relish"),was, according to Linnear, appreciated in Spain and the whole of Europe far earlier than the potato and the tomato. In Australia, New Zealand and India, heatless species are called "capsicums" while hot ones are called "chilli/chillies". peppers", or simply "peppers", while the hot varieties are collectively called "chile"/"chiles", "chili"/"chilies", or "chili"/"chile peppers" (one L only), "hot peppers", or named as a specific variety (e.g., banana pepper). Also known as the Christmas pepper plant. officinarum is principally used and is considered the best; both are gathered when green, when they are hotter than when quite ripe. In Argentina and Spain, the variety C. chacoense is commonly known as "putaparió", a slang expression equivalent to "damn it", probably due to its extra-hot flavour. 26 Nov 2020
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