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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 ...
Plant peppers in rows about 12 to 18 inches apart. Bell peppers also do well in containers and grow bags on your deck, patio or balcony if you’re tight on space. “Stake them with bamboo canes ...
A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper. [ 12 ] The bell pepper is the only member of the genus Capsicum that does not produce capsaicin , a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes .
Cajun holy trinity. The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
By Esther Sung The word "pepper" refers to members of the genus Capsicum, which includes hot varieties, also known as chile peppers, and sweet varieties, such as the bell pepper. Up until the ...
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.
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]
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