Capsicum
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Capsicum is a genus of plants from the nightshade family (Solanaceae). Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants is commonly called 'chili pepper' or just pepper in Britain and the US, but is usually called 'capsicum' in Australian English. Capsicums originated in Central and South America, but are now grown worldwide.
Capsaicin
- For more details on this topic, see Capsaicin.
Although black pepper and Sichuan pepper cause similar burning sensations, they are caused by different substances—piperine and hydroxy-alpha-sanshool, respectively.
Cuisine
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 vertically and fried, 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.
In 2005, a poll of 2,000 people revealed the capsicum pepper to be Britain's 4th favourite culinary vegetable.
Varieties
Many varieties of the same species can be used in many different ways; for example, C. annuum (Paprika) 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 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 heat units (SHU), ranging from the mild bell pepper to the scorching Habanero chile.
Synonyms and common names
The name given to the fruits varies between English-speaking countries.
In Australia and New Zealand, heatless species are called "capsicums" while hot ones are called "chilli/chillies" (two L's). 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. A common Australian mispronunciation is "capsicun."
In the United Kingdom, Ireland, and Canada, the heatless varieties are called "peppers" or "sweet peppers" (or "green peppers," "red peppers," etc) while the hot ones are "chilli/chillies" (two L's) 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). In many midwestern regions of the United States the Sweet Bell Pepper is commonly called a mango. [Merriam-Webster Definition] With the modern advent of fresh tropical fruit importers exposing a wider latitude of individuals to the tropical fruit variety of the Mango, this definition 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 nigrum. But there is no botanical relationship with this plant, nor with Sichuan Pepper.
In Spanish-speaking countries there are many different names for each variety and preparation. The dominant Spanish term is chile, though Pacific South American countries, such as Chile, whose name is unrelated, use ají.
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.
In Israel capsicum is commonly called pilpel, meaning pepper in Hebrew.
In Korea, the word for hot pepper (gochu; 고추) is the same word used for penis.
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References
- [Capsicum pepper factsheet] as of 2002-06-10
- [Chile varieties] as of 2003-11-07
Medical Usage
This is excellent source of laxative (purgative) and pain relief. Capsaicin has also been recently shown to have prostate cancer fighting effects.
External links
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