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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.
Additionally, there's research to suggest that spicy food may have health benefits — this is due to capsaicin, which has antioxidant and anti-inflammatory properties, experts note.
The bell pepper (also known as sweet pepper, pepper, capsicum / ˈ k æ p s ɪ k ə m / [1] or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species Capsicum annuum. [2] [3] Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane ...
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]
For flowering, Capsicum is a non-photoperiod-sensitive crop. [21] Chilies are vulnerable to pests including aphids, glasshouse red spider mite, and glasshouse whitefly, all of which feed on plant sap. [17] Common diseases include grey mould caused by Botrytis cinerea; this rots the tissues and produces a brownish-grey mould on the surface. [17]
Nuts are packed with heart-healthy fats, vitamins and minerals. Research shows that eating nuts regularly is good for your heart (learn more about the health benefits of eating nuts). Nuts are ...
Health Benefits of Turmeric May Lower Inflammation. While short-term inflammation is a natural and necessary part of the body’s healing process, prolonged inflammation ...
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]