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capsicum
{{Taxobox
| 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]]
| order = [[Solanales]]
| familia = [[Solanaceae]]
| genus = '''''Capsicum'''''
| genus_authority = [[Carolus Linnaeus|L.]]
| subdivision_ranks = [[Species]]
| subdivision =
*''[[Capsicum annuum|C. annuum]]''
*''[[Capsicum frutescens|C. frutescens]]''
*''[[Capsicum chinense|C. chinense]]''
*''C. pendulum''
*''C. pubescens''
*''C. minimum''
*''[[Capsicum baccatum|C. baccatum]]''
*''C. abbreviatum''
*''C. anomalum''
*''C. breviflorum''
*''C. buforum''
*''C. brasilianum''
*''C. campylopodium''
*''C. cardenasii''
*''C. chacoense''
*''C. ciliare''
*''C. ciliatum''
*''C. chlorocladium''
*''C. coccineum''
*''C. cordiforme''
*''C. cornutum''
*''C. dimorphum''
*''C. dusenii''
*''C. exile''
*''C. eximium''
*''C. fasciculatum''
*''C. fastigiatum''
*''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''
*''C. tetragonum''
*''C. tovarii''
*''C. villosum''
*''C. violaceum''
}}

'''''Capsicum''''' is a [[genus]] of [[plant]]s from the nightshade family ([[Solanaceae]]) native to the [[Americas]], where it was cultivated for thousands of years by the people of the tropical Americas, and is 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]], capsicum, red or green pepper, or sweet pepper in [[British English|Britain]], and typically just capsicum in [[Australian English|Australia]] and [[Indian English]]. The large mild form is called [[bell pepper]] in [[American English|the US]]. They are called 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, the [[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>. 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. The amount of capsaicin in ''Capsicum''s is highly variable and dependent on [[genetics]], giving almost all types of Capsicums varied amounts of perceived heat. The only ''Capsicum'' without capsaicin is the [[bell pepper]], a [[cultivar]] of ''[[Capsicum annuum]]'', which has a zero rating on the [[Scoville scale]]. [[Chili pepper]]s are of great importance in [[Indigenous peoples of the Americas|Native American]] medicine, and capsaicin is used in modern [[medicine]] — mainly in [[topical]] medications — 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 [[alpha-hydroxy-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, pickling or freezing. 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 <ref>{{cite news|url=http://www.guardian.co.uk/britain/article/0,2763,1489887,00.html|work=[[The Guardian]]|date=2005-05-23|title=Onions come top for British palates|accessdate=2007-10-30}}</ref>.


In [[Bulgaria]], peppers are very popular, too. They can be eaten in salads, like [[Shopska Salata]]; fried and then covered with a dip of tomato paste, onions, garlic, and parsley; or stuffed with a variety of products - like minced meat and rice, beans, or cottage cheese and eggs. Peppers are also the main ingredient in the traditional tomato and pepper dip - [[lyutenitsa]]. They are in the base of different kinds of pickled vegetables dishes - [[turshiya]].

==Species and varieties==
[[Image:Peppermix.jpg|thumb|left|An arrangement of [[jalapeño]], [[banana pepper|banana]], [[chili pepper|chili]], and [[habanero]] peppers]]
{{main|List of capsicum cultivars}}
''Capsicum'' contains approximately 20-27 species,<ref name=Walsh2001>{{cite journal
| author = Walsh, B.M.
| coauthors = Hoot, S.B.
| year = 2001
| title = Phylogenetic Relationships of Capsicum (Solanaceae) Using DNA Sequences from Two Noncoding Regions: The Chloroplast atpB-rbcL Spacer Region and Nuclear waxy Introns
| journal = International Journal of Plant Sciences
| volume = 162
| issue = 6
| pages = 1409–1418
| url = http://www.journals.uchicago.edu/IJPS/journal/issues/v162n6/010108/010108.text.html
| accessdate = 2007-12-20
| doi = 10.1086/323273 <!--Retrieved from CrossRef by DOI bot-->
| format = {{dead link|date=June 2008}} &ndash; <sup>[http://scholar.google.co.uk/scholar?hl=en&lr=&q=intitle%3APhylogenetic+Relationships+of+Capsicum+%28Solanaceae%29+Using+DNA+Sequences+from+Two+Noncoding+Regions%3A+The+Chloroplast+atpB-rbcL+Spacer+Region+and+Nuclear+waxy+Introns&as_publication=International+Journal+of+Plant+Sciences&as_ylo=2001&as_yhi=2001&btnG=Search Scholar search]</sup>
}}</ref> five of which are domesticated: ''C. annuum'', ''C. baccatum'', ''C. chinense'', ''C. frutescens'', and ''C. pubescens ''.<ref name=Heiser1969>{{cite journal
| author = Heiser Jr, C.B.
| coauthors = Pickersgill, B.
| year = 1969
| title = Names for the Cultivated Capsicum Species (Solanaceae)
| journal = Taxon
| volume = 18
| issue = 3
| pages = 277–283
| url = http://links.jstor.org/sici?sici=0040-0262(196906)18%3A3%3C277%3ANFTCCS%3E2.0.CO%3B2-L
| accessdate = 2007-12-20
| doi = 10.2307/1218828 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> Phylogenetic relationships between species were investigated using biogeographical,<ref name=Tewksbury2006>{{cite journal
| author = Tewksbury, J.J.
| coauthors = Manchego, C.; Haak, D.C.; Levey, D.J.
| year = 2006
| title = Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species
| journal = Journal of Chemical Ecology
| volume = 32
| issue = 3
| pages = 547–564
| url = http://www.springerlink.com/index/WW8646806H541112.pdf
| accessdate = 2007-12-20
| doi = 10.1007/s10886-005-9017-4 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> morphological,<ref name=Eshbaugh1970>{{cite journal
| author = Eshbaugh, W.H.
| year = 1970
| title = A Biosystematic and Evolutionary Study of Capsicum baccatum (Solanaceae)
| journal = Brittonia
| volume = 22
| issue = 1
| pages = 31–43
| url = http://links.jstor.org/sici?sici=0007-196X(197001%2F03)22%3A1%3C31%3AABAESO%3E2.0.CO%3B2-K
| accessdate = 2007-12-20
| doi = 10.2307/2805720 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> chemosystematic,<ref name=Ballard1970>{{cite journal
| author = Ballard, R.E.
| coauthors = McClure, J.W.; Eshbaugh, W.H.; Wilson, K.G.
| year = 1970
| title = A Chemosystematic Study of Selected Taxa of Capsicum
| journal = American Journal of Botany
| volume = 57
| issue = 2
| pages = 225–233
| url = http://links.jstor.org/sici?sici=0002-9122(197002)57:2%3C225:ACSOST%3E2.0.CO;2-I
| accessdate = 2007-12-20
| doi = 10.2307/2440517 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> hybridization,<ref name=Pickersgill1971>{{cite journal
| author = Pickersgill, B.
| year = 1971
| title = Relationships Between Weedy and Cultivated Forms in Some Species of Chili Peppers (Genus capsicum)
| journal = Evolution
| volume = 25
| issue = 4
| pages = 683–691
| url = http://links.jstor.org/sici?sici=0014-3820(197112)25%3A4%3C683%3ARBWACF%3E2.0.CO%3B2-H
| accessdate = 2007-12-20
| doi = 10.2307/2406949 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> and genetic<ref name=Walsh2001/> data. Fruits of ''Capsicum'' can vary tremendously in color, shape, and size both between and within species, which has led to confusion over the relationships between taxa.<ref name=Eshbaugh1975>{{cite journal
| author = Eshbaugh, W.H.
| year = 1975
| title = Genetic and Biochemical Systematic Studies of Chili Peppers (Capsicum-Solanaceae)
| journal = Bulletin of the Torrey Botanical Club
| volume = 102
| issue = 6
| pages = 396–403
| url = http://links.jstor.org/sici?sici=0040-9618(197511%2F12)102%3A6%3C396%3AGABSSO%3E2.0.CO%3B2-9
| accessdate = 2007-12-20
| doi = 10.2307/2484766 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> Chemosystematic studies helped distinguish the difference between varieties and species. For example, ''C. baccatum'' var. ''baccatum'' had the same flavonoids as ''C. baccatum'' var. ''pendulum'', which led researchers to believe that the two groups belonged to the same species.<ref name=Ballard1970/>

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. 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 pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers of the fruit to which the seeds are attached.<ref name=Zamski1987>{{cite journal
| author = Zamski, E.
| coauthors = Shoham, O.; Palevitch, D.; Levy, A.
| year = 1987
| title = Ultrastructure of Capsaicinoid-Secreting Cells in Pungent and Nonpungent Red Pepper (Capsicum annuum L.) Cultivars
| journal = Botanical Gazette
| volume = 148
| issue = 1
| pages = 1–6
| url = http://links.jstor.org/sici?sici=0006-8071(198703)148%3A1%3C1%3AUOCCIP%3E2.0.CO%3B2-S
| accessdate = 2007-12-20
| doi = 10.1086/337620 <!--Retrieved from CrossRef by DOI bot-->
}}</ref> 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.<ref name=Stewart2007>{{cite journal
| author = Stewart Jr, C.
| coauthors = Mazourek, M.; Stellari, G.M.; O'Connell, M.; Jahn, M.
| year = 2007
| title = Genetic control of pungency in C. chinense via the Pun1 locus
| journal = Journal of Experimental Botany
| volume = 58
| issue = 5
| pages = 979
| doi = 10.1093/jxb/erl243
| accessdate = 2007-12-20
| pmid = 17339653
}}</ref>

The amount capsaicin in hot peppers varies very significantly between varieties, and is measured in [[Scoville scale|Scoville heat unit]]s (SHU).

==Synonyms and common names==
[[Image:Capsicum annuum.JPG|left|thumb|[[Capsicum annuum]] cultivars]]

The name given to the Capsicum 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). Pepperoncini are also known as "sweet capsicum". The term "bell peppers" is rarely used, and then usually in reference to C. annuum and other varieties which have a bell-shape and are fairly hot, they are more usually called "bell chillies".

In the [[United Kingdom]] and [[Republic of Ireland|Ireland]], the heatless varieties are called "capsicums", "sweet peppers" or "peppers" (or "green peppers," "red peppers," etc) while the hot ones are "chilli/chillies" (double L) or "chilli peppers".

In the [[United States]] and [[Canada]], 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]].

In [[Polish language|Polish]] there is different confusion. The term "''papryka''" is used for all kinds of capsicum peppers (the sweet vegetable, and the hot spicy) as well as for dried and grind spice made from them (named [[paprika]] in [[American English|US-English]]). Also fruit and spice can be attributed as "''papryka ostra''" (hot pepper) or "''papryka słodka''" (sweet pepper). The term "''pieprz''" (pepper) instead means only grained or grind [[black pepper]] (incl. its green, white, and red forms) but not capsicum.
Sometimes the hot capsicum spice is also called "''chilli''" (what is actually improperly spelled).

In [[Italy]] the sweet varieties are called "peperoni" and the hot varieties "peperoncini" (literally "small peppers"). In [[France]] and [[Canada, by the French Canadians]], capsicum are called "poivron". In [[German language|German]] and [[Dutch language|Dutch]], confusingly, capsicum are called "[[paprika]]".

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'' (the 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 Capsicum annuum. All other varieties of hot capsicum are called chilli. In northern [[India]] and [[Pakistan]], Capsicum annuum is also commonly called "Shimla Mirch" in the native languages. [[Shimla]] incidentally is a popular hill-station in India (and "Mirch" means chilli in local languages).

==Pictures of capsicum cultivars==
<gallery>
Image:Capsicum annuum.JPG|[[Capsicum annuum]] cultivars
Image:Capsicum1.jpg|A variety of coloured Capsicum
Image:Pepperoncini.jpg|[[Pepperoncini]] (C. annuum)
Image:Large Cayenne.jpg|[[Cayenne pepper]] (C. annuum)
Image:Compact orange pepper plants.jpg|Compact plant of orange Capsicum
Image:Habanero chile - fruits (aka).jpg|[[Habanero chili]] (C. chinense Jacquin)- plant with flower and fruit
Image:HotPeppersinMarket.jpg|[[Scotch bonnet (pepper)|Scotch bonnet]] (C. chinense) in a Caribbean market
Image:Scotch-bonnet.jpg|[[Scotch bonnet (pepper)|Scotch bonnet]] (C. chinense)
Image:Thai peppers.jpg|[[Thai pepper]]s (C. Frutescens)
Image:Green chillies.jpg|Fresh Indian Green chillies in a Bangalore market
Image:African red devil peppers.jpg|[[Piri piri]] (C. frutescens 'African Devil')
Image:Naga Jolokia Peppers.jpg|[[Naga Jolokia pepper]] aka Bhut Jolokia (C. chinense x C. frutescens)
</gallery>

== 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}}

==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
* {{cite book
| author=IBPGR
| date=1985
| title=Solanacaea
| publisher= International Board for Plant Genetic Resources, Rome, Italy
|url=http://www.bioversityinternational.org/publications/Web_version/52/ch52.htm
}}
*[http://www.bioversityinternational.org/Publications/pubfile.asp?ID_PUB=345 Descriptors for Capsicum (Capsicum spp.)]
*[http://www.ethno-botanik.org/Capsicum/Chili_und_Paprikasorten_Capsicum.html over 2000 different Names of Capsicum spp.] (www.ethno-botanik.org)
* [http://www.thechilliking.com/Growing.shtml Chile growing guide]
* [http://www.prometheussprings.com/ Prometheus Springs: Capsicum Infused Elixir]

<!-- Herbs and spices info box -->
{{Herbs & spices}}

<!-- Categories -->
[[Category:Crops originating from the Americas]]
[[Category:Solanaceae]]
[[Category:Chili peppers]]
[[Category:Vegetable-like fruits]]

{{Link FA|de}}
[[bs:Paprika]]
[[ca:Pebrotera]]
[[de:Paprika]]
[[nv:Azeedích’íí’]]
[[el:Πιπεριά]]
[[es:Capsicum]]
[[eo:Kapsiko]]
[[fr:Capsicum]]
[[gl:Pemento]]
[[ko:고추류]]
[[hr:Paprika]]
[[it:Capsicum]]
[[he:פלפלת]]
[[la:Capsicum]]
[[lt:Paprika]]
[[hu:Paprika]]
[[nah:Chīlli]]
[[nl:Capsicum]]
[[ja:トウガラシ属]]
[[no:Chilipepper]]
[[nrm:Pînment]]
[[pl:Papryka]]
[[pt:Capsicum]]
[[ro:Capsicum]]
[[qu:Uchu]]
[[ru:Капсикум]]
[[sq:Capsicum]]
[[simple:Capsicum]]
[[sv:Spanskpepparsläktet]]
[[tr:Biber]]
[[zh:辣椒属]]

Revision as of 02:03, 1 August 2008

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