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Zanthoxylum rhetsa, commonly known as Indian prickly ash, [3] is a species of flowering plant in the family Rutaceae and occurs from India east to the Philippines and south to northern Australia.
Plants in the genus Zanthoxylum are typically dioecious shrubs, trees or woody climbers armed with trichomes. The leaves are arranged alternately and are usually pinnate or trifoliate . The flowers are usually arranged in panicles and usually function as male or female flowers with four sepals and four petals, the sepals remaining attached to ...
Capsicum annuum var. glabriusculum, a chili-pepper variety of Capsicum annuum, is native to southern North America and northern South America. [2] Common names include chiltepín, Indian pepper, grove pepper, chiltepe, and chile tepín, as well as turkey, bird’s eye, or simply bird peppers (due to their consumption and spread by wild birds; "unlike humans birds are impervious to the heat of ...
Zanthoxylum armatum, also called winged prickly ash or rattan pepper in English, is a species of plant in the family Rutaceae. It is an aromatic, deciduous, spiny shrub growing to 3.5 metres (11 ft) in height, endemic from Pakistan across to Southeast Asia and up to Korea and Japan .
In British English, the sweet varieties are called "peppers" [12] and the hot varieties "chillies", [13] whereas in Australian English and Indian English, the name "capsicum" is commonly used for bell peppers exclusively and "chilli" is often used to encompass the hotter varieties. The plant is a tender perennial subshrub, with a densely ...
Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice. (Hindi: Badi Elaichi बड़ी इलाइची) Black peppercorns: Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice.
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There is a record from Tamil texts of Greeks purchasing large sacks of black pepper from India, and many recipes in the 1st-century Roman cookbook Apicius make use of the spice. The trade in spices lessened after the fall of the Roman Empire, but demand for ginger, black pepper, cloves, cinnamon and nutmeg revived the trade in later centuries. [19]