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Amashito - Capsicum annuum L. - Chilisorte
This tiny blossom measures about a half inch in diameter and the pepper that it will become isn't much bigger. But, it rates a whopping 9 out of 10 on the hotness scale. From El Salvador with love, thank you, Leo :)
Taken outside with the sky as a backdrop and the sun for light. I really had to wrangle with the set up to get this shot without chopping the sprig off and bringing it in for a studio shot.
Pimenta de cheiro em Português, adjuma in English, is a variety of Capsicum chinense chili pepper, mildly hot, originally from Brazil.
PIMENT NOIR
très peu de documentation trouvée sur internet pour cette espèce
ce que l'on trouve facilement:
Le piment de Cayenne, appelé aussi poivre de Cayenne est un fruit à la saveur particulièrement piquante. C'est, en fait, le fruit :
* soit de Capsicum frutescens avec lequel on fait le Tabasco.
* soit de Capsicum annuum, le piment fort.
Il est cité dans l'Encyclopédie méthodique section botanique par M. Lamarck, de l'Institut de France, continuée par J. L. Poiret, professeur d'histoire naturelle (MDCCCXVI) volume 11, page 414 - numérisé par Google:
Piment à fruits noirs.
rapprochée du capsicum frutescens, cette espèce s'en distingue aisément par ses tiges plus élevées, par ses fleurs plus grandes & violettes, & surtout par son fruit mucroné / ... / On ignore le lieu natal de cette plante
It's looking like the baby is gradually opening the fingers. And covering the head and the face with the tiny fingers and palms.
Capsicum a group of Solanaceous fruiting plants, commonly known as capsicums, bell peppers, sweet peppers, paprika (the spice) and chillies.
They come in many shapes, forms, colours and varying tastes from sweet to spicy. The colour range is spectacular, adding visual pleasure to any dish. Traditionally known for the red and green types, nearly all start life green and colour up when mature.
Their strong flavours whether sweet or spicy, add depth and body to many recipes, with the sweeter ones also consumed raw for snacking alternatives and with dips. They've been well known for their use in antipasto platters where the whole fruit are chargrilled on an open flame, to impart a smokiness to the flesh.
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India,Malaysia and other Asian countries is just chilli without pepper.
Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.
The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins.
Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
genus Capsicum is another amazing plant that was first cultivated in the american continent by the indigenous mexican indians and introduced throughout the world through the galleon trade. before its discovery by europe, the only source of hot spice in asia and europe was from a flowering vine , piperaceae, which produced peppercorn, a native of southwestern india. Upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. Christian monks experimented with the culinary potential of chili and discovered that their pungency offered a substitute for black peppercorns and the rest is history!
SN/NC: Capsicum annuum, Solanaceae Family
Capsicum annuum is a species of the plant genus Capsicum native to southern North America and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, ranging from bell peppers to chili peppers. Cultivars are descended from the wild American bird pepper still found in warmer regions of the Americas. In the past some woody forms of this species have been called C. frutescens, but the features that were used to distinguish those forms appear in many populations of C. annuum and it is not a consistently recognizable feature in C. frutescens species. Moreover, crosses between C.annuum and C. frutescens aren't likely because seeds obtained from polliations between those two species (if the embryo survives) will not germinate.
Pimiento, chile, ají o morrón, es la especie más conocida, extendida y cultivada del género Capsicum, de la familia Solanaceae. Todas las innumerables formas, tamaños, colores y sabores de sus frutos, descritos y nombrados en la cultura popular, corresponden en realidad a esta misma especie.
Capsicum annuum é uma espécie de planta do género Capsicum nativa do México.
A variedade mais comum desta espécie é o pimento (português europeu) ou pimentão (português brasileiro). Outras variedade são algumas das mais conhecidas pimentas mexicanas, por exemplo: o jalapenho, o poblano, o ancho, etc.
É desta espécie que derivam as especiarias pimenta-caiena e paprica (português europeu) ou páprica (português brasileiro), que são diferentes variedades de Capsicum annuum secos e moídos. Os pimentos jalapenhos são utilizados na preparação de uma variedade menos picante de molho Tabasco.