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{{Taxobox
| color = lightgreen
| name = ''Capsicum''
| image = Red capsicum and cross section.jpg
| image_width = 250px
| image_caption = Red Capsicum and longitudinal section
| regnum = [[Plant]]ae
| divisio = [[Magnoliophyta]]
| classis = [[Magnoliopsida]]
| subclassis = [[Asteridae]]
| familia = [[Solanaceae]]
| genus = '''''Capsicum'''''
| genus_authority = [[Carolus Linnaeus|L.]]
| subdivision_ranks = [[Species]]
| subdivision =
*''[[Capsicum annuum|C. annuum]]''
** (incl. [[bell pepper]], [[paprika]], [[pimento]], [[jalapeño]], [[cascabel]])
*''[[Capsicum frutescens|C. frutescens]]''
** (incl. [[cayenne pepper|cayenne]], [[African birdseye]])
*''[[Capsicum chinense|C. chinense]]''
** (incl. [[Habanero chile|habanero]], [[Scotch bonnet (pepper)|scotch bonnet]], [[Naga Jolokia pepper|Naga Jolokia]])
*''C. pendulum'' (incl. [[Piri piri]]}
*''C. pubescens'' (incl. [[rocoto]])
*''C. minimum''
*''C. baccatum'' (incl. [[aji pepper|Ají]])
*''C. abbreviatum''
*''C. anomalum''
** = ''Turbocapsicum anomalum''
*''C. breviflorum''
*''C. buforum''
*''C. brasilianum''
*''C. campylopodium''
*''C. cardenasii''
*''C. chacoense''
*''C. ciliare''
*''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''
}}
'''''Capsicum''''' is a [[genus]] of [[plant]]s from the nightshade family ([[Solanaceae]]), native to [[Mexico]], and now cultivated worldwide. Some of the members of ''Capsicum'' are used as [[spice]]s, [[vegetable]]s, and [[medicine]]s. The [[fruit]] of ''Capsicum'' plants have a variety of names depending on place and type. They are commonly called [[chili pepper]], red or green pepper, or just pepper in [[British English|Britain]] and [[American English|the US]]; the large mild form is called [[bell pepper]] in the US, capsicum in [[Australian English]] and [[Indian English]], and paprika in some other countries (although [[paprika]] can also refer to the powdered spice made from various capsicum fruit).
The original Mexican term, ''chilli'' (now ''chile'' in Spanish) came from [[Nahuatl]] word ''chilli'' or ''xilli'', referring to a huge ''Capsicum'' variety cultivated at least since 3000 BC, according to remains found in pottery from [[Puebla]] and [[Oaxaca]]<ref>Gil-Jurado, A. T., ''Il senso del chile e del piccante: dalla traduzione culturale alla rappresentazione visiva'' in (G. Manetti, ed.), ''Semiofood: Communication and Culture of Meal, Centro Scientifico Editore, Torino, Italy, 2006:34-58</ref>.
==Capsaicin==
{{details|Capsaicin}}
The fruit of ''most'' species of ''Capsicum'' contains [[capsaicin]] (methyl vanillyl nonenamide), a [[lipophilic]] chemical that can produce a strong burning sensation in the mouth (and, if not properly digested, [[anus]]) of the unaccustomed eater. Most [[mammal]]s find this unpleasant; however, birds are unaffected<ref>Mason, J. R., Bean, N. J., Shah, P. S. & Clark, L. ''Journal of Chemical Ecology'' 17,2539–2551 (1991)</ref><ref>Norman, D. M., Mason, J. R. & Clark, L. ''The Wilson Journal of Ornithology'' 104, 549–551 (1992).</ref>. Apparently, the secretion of capsaicin is an adaptation to protect the fruit from consumption by [[mammal]]s while the bright colors attract [[bird]]s that will spread the seeds{{Fact|date=September 2007}}. The amount of capsaicin in peppers is highly variable and dependent on [[genetics]], giving almost all types of peppers varied amounts of perceived heat. The only pepper without capsaicin is the [[bell pepper]]{{Fact|date=September 2007}}. [[Chili pepper]]s are of great importance in [[Indigenous peoples of the Americas|Native American]] medicine, and capsaicin is used in modern [[Western medicine]]—mainly in [[topical preparation]]s—as a [[circulatory]] [[stimulant]] and [[pain reliever]].
Although [[black pepper]] and [[Sichuan pepper]] cause similar burning sensations, they are caused by different substances—[[piperine]] and hydroxy-alpha-sanshool, respectively.
==Cuisine==
[[Image:Cubanelle Peppers.jpg|thumb|200px|left|[[Chilli pepper]]s]]
''Capsicum'' fruits and peppers can be eaten raw or cooked. 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 fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.
They can be preserved by drying or pickling. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Extracts can be made and incorporated into hot sauces.
According to Richard Pankhurst, ''C. frutescens'' (known as ''barbaré'') was so important to the [[Cuisine of Ethiopia|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."<ref>Richard Pankhurst, ''Economic History of Ethiopia'' (Addis Ababa: Haile Selassie I University, 1968), p. 193.</ref> Although it was grown in every province, ''barbaré'' was especially extensive in [[Yejju]], "which supplied much of [[Shewa|Showa]] as well as other neighboring provinces." He singles out the upper [[Golima river]] valley as being almost entirely devoted to the cultivation of this plant, where thousands of acres were devoted to the plant and it was harvested year round.<ref>Pankhurst, ''Economic History'', p. 194.</ref>
In [[2005]], a poll of 2,000 people revealed the capsicum pepper to be [[United Kingdom|Britain's]] 4th favourite culinary vegetable.{{Fact|date=February 2007}}
==Varieties==
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 red, yellow or orange ripe state.
[[Image:Peppermix.jpg|thumb|left|An arrangement of [[jalapeño]], [[banana pepper|banana]], [[chili pepper|chili]], and [[habanero]] peppers]]
This same species has other varieties as well, such as the Anaheim chiles often used for stuffing, the dried Ancho chile used to make [[chili powder]], the mild-to-hot [[Jalapeño]], and the smoked, ripe 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. At the stem end of the pod, glands secrete the capsaicin, which then spreads throughout, but is concentrated on the ribs and seeds. The amount varies very significantly by variety, and is measured in [[Scoville scale|Scoville heat unit]]s (SHU).
==Synonyms and common names==
[[Image:Compact orange pepper plants.jpg|thumb|left|250px|Compact orange Capsicum plants]]
The name given to the fruits varies between English-speaking countries.
In [[Australia]], [[New Zealand]] and [[India]], heatless species are called "capsicums" while hot ones are called "chilli/chillies" (double L). The term "bell peppers" is rarely used, usually in reference to C. annuum and other varieties which look like a "capsicum" or bell but are fairly hot.
In the [[United Kingdom]], [[Republic of Ireland|Ireland]], and [[Canada]], the heatless varieties are called "peppers", "sweet peppers" or "capsicums" (or "green peppers," "red peppers," etc) while the hot ones are "chilli/chillies" (double L) or "chilli peppers".
In the [[United States]], the common heatless species is referred to as "bell peppers," "sweet peppers," "red/green/etc peppers," or simply "peppers", while the hot species 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]]). In many [[midwest]]ern regions of the United States the Sweet Bell Pepper is commonly called a [[mango]].[http://www.m-w.com/dictionary/mango] With the modern advent of fresh tropical fruit importers exposing a wider latitude of individuals to the tropical fruit variety of the mango, this usage is becoming archaic. However many menus still call a stuffed bell pepper a mango.
The name "pepper" came into use because the plants were hot in the same sense as the condiment [[black pepper]], ''[[Piper (genus)|Piper]] nigrum''. But there is no botanical relationship with this plant, nor with [[Sichuan Pepper]].
[[Image:Thai peppers.jpg|left|thumb|[[Thai pepper]]]]
In Spanish-speaking countries there are many different names for each variety and preparation. In [[Mexico]] the term ''chile'' is used for "hot peppers" while the heatless varieties are called ''pimiento'' (masculine form of the word for pepper which is ''pimienta''). Several other countries, such as [[Chile]], whose name is unrelated, [[Perú]], and [[Argentina]], use ''ají''. In [[Spain]], heatless varieties are called ''pimiento'' and hot varieties ''guindilla''.
In Indian English, the word "capsicum" is used exclusively for bell pepper. All other varieties of chili peppers are called chilli. In northern [[India]] and [[Pakistan]], bell pepper is also commonly called "Shimla Mirch" in the native languages. [[Shimla]] incidentally is a popular hill-station in India (and "Mirch" means chilli in native languages).
== References ==
<!--See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for an explanation of how to generate footnotes using the <ref> and </ref> tags and the tag below -->
{{Reflist}}
==See also==
*[[Capsaicin#Medical]]
==External links==
{{cookbook}}
{{commonscat|Capsicum}}
{{Wikispecies|Capsicum}}
* [http://www.hort.purdue.edu/newcrop/med-aro/factsheets/CAPSICUM_PEPPER.html Capsicum pepper factsheet] as of 2002-06-10
<!-- Herbs and spices info box -->
{{Herbs & spices}}
<!-- Categories -->
[[Category:Crops originating from the Americas]]
[[Category:Solanaceae]]
[[Category:Chili peppers]]
[[Category:Vegetable-like fruits]]
| color = lightgreen
| name = ''Capsicum''
| image = Red capsicum and cross section.jpg
| image_width = 250px
| image_caption = Red Capsicum and longitudinal section
| regnum = [[Plant]]ae
| divisio = [[Magnoliophyta]]
| classis = [[Magnoliopsida]]
| subclassis = [[Asteridae]]
| familia = [[Solanaceae]]
| genus = '''''Capsicum'''''
| genus_authority = [[Carolus Linnaeus|L.]]
| subdivision_ranks = [[Species]]
| subdivision =
*''[[Capsicum annuum|C. annuum]]''
** (incl. [[bell pepper]], [[paprika]], [[pimento]], [[jalapeño]], [[cascabel]])
*''[[Capsicum frutescens|C. frutescens]]''
** (incl. [[cayenne pepper|cayenne]], [[African birdseye]])
*''[[Capsicum chinense|C. chinense]]''
** (incl. [[Habanero chile|habanero]], [[Scotch bonnet (pepper)|scotch bonnet]], [[Naga Jolokia pepper|Naga Jolokia]])
*''C. pendulum'' (incl. [[Piri piri]]}
*''C. pubescens'' (incl. [[rocoto]])
*''C. minimum''
*''C. baccatum'' (incl. [[aji pepper|Ají]])
*''C. abbreviatum''
*''C. anomalum''
** = ''Turbocapsicum anomalum''
*''C. breviflorum''
*''C. buforum''
*''C. brasilianum''
*''C. campylopodium''
*''C. cardenasii''
*''C. chacoense''
*''C. ciliare''
*''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''
}}
'''''Capsicum''''' is a [[genus]] of [[plant]]s from the nightshade family ([[Solanaceae]]), native to [[Mexico]], and now cultivated worldwide. Some of the members of ''Capsicum'' are used as [[spice]]s, [[vegetable]]s, and [[medicine]]s. The [[fruit]] of ''Capsicum'' plants have a variety of names depending on place and type. They are commonly called [[chili pepper]], red or green pepper, or just pepper in [[British English|Britain]] and [[American English|the US]]; the large mild form is called [[bell pepper]] in the US, capsicum in [[Australian English]] and [[Indian English]], and paprika in some other countries (although [[paprika]] can also refer to the powdered spice made from various capsicum fruit).
The original Mexican term, ''chilli'' (now ''chile'' in Spanish) came from [[Nahuatl]] word ''chilli'' or ''xilli'', referring to a huge ''Capsicum'' variety cultivated at least since 3000 BC, according to remains found in pottery from [[Puebla]] and [[Oaxaca]]<ref>Gil-Jurado, A. T., ''Il senso del chile e del piccante: dalla traduzione culturale alla rappresentazione visiva'' in (G. Manetti, ed.), ''Semiofood: Communication and Culture of Meal, Centro Scientifico Editore, Torino, Italy, 2006:34-58</ref>.
==Capsaicin==
{{details|Capsaicin}}
The fruit of ''most'' species of ''Capsicum'' contains [[capsaicin]] (methyl vanillyl nonenamide), a [[lipophilic]] chemical that can produce a strong burning sensation in the mouth (and, if not properly digested, [[anus]]) of the unaccustomed eater. Most [[mammal]]s find this unpleasant; however, birds are unaffected<ref>Mason, J. R., Bean, N. J., Shah, P. S. & Clark, L. ''Journal of Chemical Ecology'' 17,2539–2551 (1991)</ref><ref>Norman, D. M., Mason, J. R. & Clark, L. ''The Wilson Journal of Ornithology'' 104, 549–551 (1992).</ref>. Apparently, the secretion of capsaicin is an adaptation to protect the fruit from consumption by [[mammal]]s while the bright colors attract [[bird]]s that will spread the seeds{{Fact|date=September 2007}}. The amount of capsaicin in peppers is highly variable and dependent on [[genetics]], giving almost all types of peppers varied amounts of perceived heat. The only pepper without capsaicin is the [[bell pepper]]{{Fact|date=September 2007}}. [[Chili pepper]]s are of great importance in [[Indigenous peoples of the Americas|Native American]] medicine, and capsaicin is used in modern [[Western medicine]]—mainly in [[topical preparation]]s—as a [[circulatory]] [[stimulant]] and [[pain reliever]].
Although [[black pepper]] and [[Sichuan pepper]] cause similar burning sensations, they are caused by different substances—[[piperine]] and hydroxy-alpha-sanshool, respectively.
==Cuisine==
[[Image:Cubanelle Peppers.jpg|thumb|200px|left|[[Chilli pepper]]s]]
''Capsicum'' fruits and peppers can be eaten raw or cooked. 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 fillings such as cheese, meat or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.
They can be preserved by drying or pickling. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Extracts can be made and incorporated into hot sauces.
According to Richard Pankhurst, ''C. frutescens'' (known as ''barbaré'') was so important to the [[Cuisine of Ethiopia|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."<ref>Richard Pankhurst, ''Economic History of Ethiopia'' (Addis Ababa: Haile Selassie I University, 1968), p. 193.</ref> Although it was grown in every province, ''barbaré'' was especially extensive in [[Yejju]], "which supplied much of [[Shewa|Showa]] as well as other neighboring provinces." He singles out the upper [[Golima river]] valley as being almost entirely devoted to the cultivation of this plant, where thousands of acres were devoted to the plant and it was harvested year round.<ref>Pankhurst, ''Economic History'', p. 194.</ref>
In [[2005]], a poll of 2,000 people revealed the capsicum pepper to be [[United Kingdom|Britain's]] 4th favourite culinary vegetable.{{Fact|date=February 2007}}
==Varieties==
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 red, yellow or orange ripe state.
[[Image:Peppermix.jpg|thumb|left|An arrangement of [[jalapeño]], [[banana pepper|banana]], [[chili pepper|chili]], and [[habanero]] peppers]]
This same species has other varieties as well, such as the Anaheim chiles often used for stuffing, the dried Ancho chile used to make [[chili powder]], the mild-to-hot [[Jalapeño]], and the smoked, ripe 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. At the stem end of the pod, glands secrete the capsaicin, which then spreads throughout, but is concentrated on the ribs and seeds. The amount varies very significantly by variety, and is measured in [[Scoville scale|Scoville heat unit]]s (SHU).
==Synonyms and common names==
[[Image:Compact orange pepper plants.jpg|thumb|left|250px|Compact orange Capsicum plants]]
The name given to the fruits varies between English-speaking countries.
In [[Australia]], [[New Zealand]] and [[India]], heatless species are called "capsicums" while hot ones are called "chilli/chillies" (double L). The term "bell peppers" is rarely used, usually in reference to C. annuum and other varieties which look like a "capsicum" or bell but are fairly hot.
In the [[United Kingdom]], [[Republic of Ireland|Ireland]], and [[Canada]], the heatless varieties are called "peppers", "sweet peppers" or "capsicums" (or "green peppers," "red peppers," etc) while the hot ones are "chilli/chillies" (double L) or "chilli peppers".
In the [[United States]], the common heatless species is referred to as "bell peppers," "sweet peppers," "red/green/etc peppers," or simply "peppers", while the hot species 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]]). In many [[midwest]]ern regions of the United States the Sweet Bell Pepper is commonly called a [[mango]].[http://www.m-w.com/dictionary/mango] With the modern advent of fresh tropical fruit importers exposing a wider latitude of individuals to the tropical fruit variety of the mango, this usage is becoming archaic. However many menus still call a stuffed bell pepper a mango.
The name "pepper" came into use because the plants were hot in the same sense as the condiment [[black pepper]], ''[[Piper (genus)|Piper]] nigrum''. But there is no botanical relationship with this plant, nor with [[Sichuan Pepper]].
[[Image:Thai peppers.jpg|left|thumb|[[Thai pepper]]]]
In Spanish-speaking countries there are many different names for each variety and preparation. In [[Mexico]] the term ''chile'' is used for "hot peppers" while the heatless varieties are called ''pimiento'' (masculine form of the word for pepper which is ''pimienta''). Several other countries, such as [[Chile]], whose name is unrelated, [[Perú]], and [[Argentina]], use ''ají''. In [[Spain]], heatless varieties are called ''pimiento'' and hot varieties ''guindilla''.
In Indian English, the word "capsicum" is used exclusively for bell pepper. All other varieties of chili peppers are called chilli. In northern [[India]] and [[Pakistan]], bell pepper is also commonly called "Shimla Mirch" in the native languages. [[Shimla]] incidentally is a popular hill-station in India (and "Mirch" means chilli in native languages).
== References ==
<!--See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for an explanation of how to generate footnotes using the <ref> and </ref> tags and the tag below -->
{{Reflist}}
==See also==
*[[Capsaicin#Medical]]
==External links==
{{cookbook}}
{{commonscat|Capsicum}}
{{Wikispecies|Capsicum}}
* [http://www.hort.purdue.edu/newcrop/med-aro/factsheets/CAPSICUM_PEPPER.html Capsicum pepper factsheet] as of 2002-06-10
<!-- Herbs and spices info box -->
{{Herbs & spices}}
<!-- Categories -->
[[Category:Crops originating from the Americas]]
[[Category:Solanaceae]]
[[Category:Chili peppers]]
[[Category:Vegetable-like fruits]]