| slovo | definícia |
Capsicum frutescens
(gcide) | Capsicum \Cap"si*cum\ (k[a^]p"s[i^]*k[u^]m), n. [NL., fr. L.
capsa box, chest.] (Bot.)
A genus of plants of many species, producing capsules or dry
berries of various forms, which have an exceedingly pungent,
biting taste, and when ground form the red or Cayenne pepper
of commerce.
[1913 Webster]
Note: The most important species are Capsicum baccatum or
bird pepper, Capsicum fastigiatum or chili pepper,
Capsicum frutescens or spur pepper (from which
tabasco is obtained), Capsicum chinense, which
includes the fiery-hot habanero pepper, and {Capsicum
annuum} or Guinea pepper, which includes the bell
pepper, the jalapeno pepper, the cayenne pepper, and
other common garden varieties. The fruit is much used,
both in its green and ripe state, in pickles and in
cookery. These contain varying levels of the substance
capsaicin (C18H27O3N), which gives the peppers
their hot taste. The habanero is about 25-50 times
hotter than the jalapeno according to a scale developed
by Wilbur Scoville in 1912. See also Cayenne pepper,
pepper and http://www.chili-pepper-plants.com/.
[1913 Webster + PJC]
3. Any plant of the genus Capsicum (of the Solanaceae
family, which are unrelated to Piper), and its fruit;
red pepper; chili pepper; as, the bell pepper and the
jalapeno pepper (both Capsicum annuum) and the
habanero pepper (Capsicum chinense); .
[1913 Webster + PJC] |
Capsicum Frutescens
(gcide) | Cayenne \Cay*enne\, n. [From Cayenne, a town and island in
French Guiana, South America.]
Cayenne pepper.
[1913 Webster]
Cayenne pepper.
(a) (Bot.) A species of Capsicum (Capsicum frutescens)
with small and intensely pungent fruit.
(b) A very pungent spice made by drying and grinding the
fruits or seeds of several species of the genus
Capsicum, esp. Capsicum annuum and {Capsicum
Frutescens}; -- called also red pepper. It is used
chiefly as a condiment.
[1913 Webster] |
capsicum frutescens
(wn) | Capsicum frutescens
n 1: plant bearing very hot medium-sized oblong red peppers;
grown principally in the Gulf Coast states for production
of hot sauce [syn: tabasco pepper, hot pepper, {tabasco
plant}, Capsicum frutescens] |
| | podobné slovo | definícia |
Capsicum frutescens
(gcide) | Capsicum \Cap"si*cum\ (k[a^]p"s[i^]*k[u^]m), n. [NL., fr. L.
capsa box, chest.] (Bot.)
A genus of plants of many species, producing capsules or dry
berries of various forms, which have an exceedingly pungent,
biting taste, and when ground form the red or Cayenne pepper
of commerce.
[1913 Webster]
Note: The most important species are Capsicum baccatum or
bird pepper, Capsicum fastigiatum or chili pepper,
Capsicum frutescens or spur pepper (from which
tabasco is obtained), Capsicum chinense, which
includes the fiery-hot habanero pepper, and {Capsicum
annuum} or Guinea pepper, which includes the bell
pepper, the jalapeno pepper, the cayenne pepper, and
other common garden varieties. The fruit is much used,
both in its green and ripe state, in pickles and in
cookery. These contain varying levels of the substance
capsaicin (C18H27O3N), which gives the peppers
their hot taste. The habanero is about 25-50 times
hotter than the jalapeno according to a scale developed
by Wilbur Scoville in 1912. See also Cayenne pepper,
pepper and http://www.chili-pepper-plants.com/.
[1913 Webster + PJC]
3. Any plant of the genus Capsicum (of the Solanaceae
family, which are unrelated to Piper), and its fruit;
red pepper; chili pepper; as, the bell pepper and the
jalapeno pepper (both Capsicum annuum) and the
habanero pepper (Capsicum chinense); .
[1913 Webster + PJC]Cayenne \Cay*enne\, n. [From Cayenne, a town and island in
French Guiana, South America.]
Cayenne pepper.
[1913 Webster]
Cayenne pepper.
(a) (Bot.) A species of Capsicum (Capsicum frutescens)
with small and intensely pungent fruit.
(b) A very pungent spice made by drying and grinding the
fruits or seeds of several species of the genus
Capsicum, esp. Capsicum annuum and {Capsicum
Frutescens}; -- called also red pepper. It is used
chiefly as a condiment.
[1913 Webster] |
Capsicum Frutescens
(gcide) | Capsicum \Cap"si*cum\ (k[a^]p"s[i^]*k[u^]m), n. [NL., fr. L.
capsa box, chest.] (Bot.)
A genus of plants of many species, producing capsules or dry
berries of various forms, which have an exceedingly pungent,
biting taste, and when ground form the red or Cayenne pepper
of commerce.
[1913 Webster]
Note: The most important species are Capsicum baccatum or
bird pepper, Capsicum fastigiatum or chili pepper,
Capsicum frutescens or spur pepper (from which
tabasco is obtained), Capsicum chinense, which
includes the fiery-hot habanero pepper, and {Capsicum
annuum} or Guinea pepper, which includes the bell
pepper, the jalapeno pepper, the cayenne pepper, and
other common garden varieties. The fruit is much used,
both in its green and ripe state, in pickles and in
cookery. These contain varying levels of the substance
capsaicin (C18H27O3N), which gives the peppers
their hot taste. The habanero is about 25-50 times
hotter than the jalapeno according to a scale developed
by Wilbur Scoville in 1912. See also Cayenne pepper,
pepper and http://www.chili-pepper-plants.com/.
[1913 Webster + PJC]
3. Any plant of the genus Capsicum (of the Solanaceae
family, which are unrelated to Piper), and its fruit;
red pepper; chili pepper; as, the bell pepper and the
jalapeno pepper (both Capsicum annuum) and the
habanero pepper (Capsicum chinense); .
[1913 Webster + PJC]Cayenne \Cay*enne\, n. [From Cayenne, a town and island in
French Guiana, South America.]
Cayenne pepper.
[1913 Webster]
Cayenne pepper.
(a) (Bot.) A species of Capsicum (Capsicum frutescens)
with small and intensely pungent fruit.
(b) A very pungent spice made by drying and grinding the
fruits or seeds of several species of the genus
Capsicum, esp. Capsicum annuum and {Capsicum
Frutescens}; -- called also red pepper. It is used
chiefly as a condiment.
[1913 Webster] |
Capsicum frutescens
(gcide) | Capsicum \Cap"si*cum\ (k[a^]p"s[i^]*k[u^]m), n. [NL., fr. L.
capsa box, chest.] (Bot.)
A genus of plants of many species, producing capsules or dry
berries of various forms, which have an exceedingly pungent,
biting taste, and when ground form the red or Cayenne pepper
of commerce.
[1913 Webster]
Note: The most important species are Capsicum baccatum or
bird pepper, Capsicum fastigiatum or chili pepper,
Capsicum frutescens or spur pepper (from which
tabasco is obtained), Capsicum chinense, which
includes the fiery-hot habanero pepper, and {Capsicum
annuum} or Guinea pepper, which includes the bell
pepper, the jalapeno pepper, the cayenne pepper, and
other common garden varieties. The fruit is much used,
both in its green and ripe state, in pickles and in
cookery. These contain varying levels of the substance
capsaicin (C18H27O3N), which gives the peppers
their hot taste. The habanero is about 25-50 times
hotter than the jalapeno according to a scale developed
by Wilbur Scoville in 1912. See also Cayenne pepper,
pepper and http://www.chili-pepper-plants.com/.
[1913 Webster + PJC]
3. Any plant of the genus Capsicum (of the Solanaceae
family, which are unrelated to Piper), and its fruit;
red pepper; chili pepper; as, the bell pepper and the
jalapeno pepper (both Capsicum annuum) and the
habanero pepper (Capsicum chinense); .
[1913 Webster + PJC]Cayenne \Cay*enne\, n. [From Cayenne, a town and island in
French Guiana, South America.]
Cayenne pepper.
[1913 Webster]
Cayenne pepper.
(a) (Bot.) A species of Capsicum (Capsicum frutescens)
with small and intensely pungent fruit.
(b) A very pungent spice made by drying and grinding the
fruits or seeds of several species of the genus
Capsicum, esp. Capsicum annuum and {Capsicum
Frutescens}; -- called also red pepper. It is used
chiefly as a condiment.
[1913 Webster] |
capsicum frutescens baccatum
(wn) | Capsicum frutescens baccatum
n 1: plant bearing very small and very hot oblong red fruits;
includes wild forms native to tropical America; thought to
be ancestral to the sweet pepper and many hot peppers [syn:
bird pepper, Capsicum frutescens baccatum, {Capsicum
baccatum}] |
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