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Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
As the peppers ripen their pungency increases, making red jalapeños to be generally hotter than green jalapeños, at least of the same variety. If the jalapeño plants were stressed by increased water salinity, erratic watering, temperature, light, soil nutrition, insects, or illness, this will increase their pungency. [41] [42]
Plants can grow up to 1.2 m (47 in), the flowers are purple. Young leaves show purple veins, which may turn dark green later on. The heart-shaped fruits mature from black to red. Black Hungarian [17] Ornamental/ Culinary Hungary 5,000–10,000 SHU: 5–7 cm (≈ 2–3 in) Grows in a conical shape with a slight curve near the tip.
Capsicum (/ ˈ k æ p s ɪ k ə m / [3]) is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of Capsicum.
Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata) Peppermint (Mentha piperata) Peppermint gum leaf (Eucalyptus dives) Perilla (Mentha pulegium) Deulkkae (Perilla frutescens seeds) Kkaennip (Perilla frutescens leaves) Shiso (Perilla frutescens var. crispa leaves) Peruvian pepper (Schinus molle) Pipicha, straight-leaf pápalo ...
This Valentine's Day, make the love of your life tingle in ways you'd never imagine by setting their mouth on literal fire.
Chili peppers are the shiny, brightly coloured fruits of species of Capsicum. [17] [18] Botanically they are berries. The plants are small, 20 to 60 centimetres (7.9 to 23.6 in) depending on variety, making them suitable for growing in pots, greenhouses, or commercially in polytunnels. The plants are perennial, provided they are protected from ...
Its distinctive white rind is edible — and ripened with Penicillium candidum (camemberti) mold, which gives Brie its tangy, buttery flavor and creamy-soft texture.