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  2. Capsicum - Wikipedia

    en.wikipedia.org/wiki/Capsicum

    The most recognized Capsicum without capsaicin is the bell pepper, [43] a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the hot taste usually associated with the rest of the genus Capsicum . [ 44 ]

  3. Capsinoid - Wikipedia

    en.wikipedia.org/wiki/Capsinoid

    Capsinoids are non-alkaloid substances naturally present in chili peppers. Although they are structurally similar to capsaicin, the substance that causes pungency in hot peppers, they largely lack that characteristic. Capsinoids have an estimated "hot taste threshold" which is about 1/1000 that of capsaicin.

  4. Capsicum annuum - Wikipedia

    en.wikipedia.org/wiki/Capsicum_annuum

    The genus Capsicum has over 30 species but Capsicum annuum is the primary species in its genus, as it has been widely cultivated for human consumption for a substantial amount of time and has spread across the world. This species has many uses in culinary applications, medicine, self defense, and can even be ornamental.

  5. Capsaicin - Wikipedia

    en.wikipedia.org/wiki/Capsaicin

    Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum.

  6. Bell pepper - Wikipedia

    en.wikipedia.org/wiki/Bell_pepper

    The paprika or bell pepper (also known as sweet pepper, pepper, capsicum / ˈ k æ p s ɪ k ə m / [1] or in some places, mangoes [2]) is the fruit of plants in the Grossum Group of the species Capsicum annuum. [3] [4] Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane ...

  7. Capsanthin - Wikipedia

    en.wikipedia.org/wiki/Capsanthin

    Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the Capsicum annuum species of plants including red bell pepper, New Mexico chile, and cayenne peppers (Capsicum annuum) and a component of paprika oleoresin. [1]

  8. What is a superfood? Dietitians weigh in on nutrient ... - AOL

    www.aol.com/lifestyle/superfood-dietitians-weigh...

    It's also important to keep in mind that they're typically lower in fiber and other beneficial nutrients present in whole foods. Ultimately, while superfood powders can help bridge nutrient gaps ...

  9. Chili pepper - Wikipedia

    en.wikipedia.org/wiki/Chili_pepper

    The Chile Pepper Institute of New Mexico State University; Capsicums: Innovative Uses of an Ancient Crop; Chilli: La especia del Nuevo Mundo (Article from Germán Octavio López Riquelme about biology, nutrition, culture and medical topics. In Spanish) The Hot Pepper List List of chili pepper varieties ordered by heat rating in Scoville Heat ...