DICT.TW Dictionary Taiwan

 Pa·pri·ka n. Also Pa·pri·ca.  The dried ripened fruit of Capsicum annuum or various other species of pepper; also, the mildly pungent condiment prepared from it.
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 Pep·per n.
 1. A well-known, pungently aromatic condiment, the dried berry, either whole or powdered, of the Piper nigrum.
 Note: ☞ Common pepper, or black pepper, is made from the whole berry, dried just before maturity; white pepper is made from the ripe berry after the outer skin has been removed by maceration and friction.  It has less of the peculiar properties of the plant than the black pepper.  Pepper is used in medicine as a carminative stimulant.
 2. Bot. The plant which yields pepper, an East Indian woody climber (Piper nigrum), with ovate leaves and apetalous flowers in spikes opposite the leaves. The berries are red when ripe. Also, by extension, any one of the several hundred species of the genus Piper, widely dispersed throughout the tropical and subtropical regions of the earth.
 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); .  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 Capsicum and http://www.chili-pepper-plants.com/.
 Note: ☞ The term pepper has been extended to various other fruits and plants, more or less closely resembling the true pepper, esp. to the common varieties of Capsicum. See Capsicum, and the Phrases, below.
 African pepper, the Guinea pepper. See under Guinea.
 Cayenne pepper. See under Cayenne.
 Chinese pepper, the spicy berries of the Xanthoxylum piperitum, a species of prickly ash found in China and Japan.
 Guinea pepper. See under Guinea, and Capsicum.
 Jamaica pepper. See Allspice.
 Long pepper. (a) The spike of berries of Piper longum, an East Indian shrub. (b) The root of Piper methysticum (syn. Macropiper methysticum) of the family Piperaceae.  See Kava.
 Malaguetta pepper, or Meleguetta pepper, the aromatic seeds of the Amomum Melegueta, an African plant of the Ginger family.  They are sometimes used to flavor beer, etc., under the name of grains of Paradise.
 Red pepper. See Capsicum.
 Sweet pepper bush Bot., an American shrub (Clethra alnifolia), with racemes of fragrant white flowers; -- called also white alder.
 Pepper box or Pepper caster, a small box or bottle, with a perforated lid, used for sprinkling ground pepper on food, etc.
 Pepper corn. See in the Vocabulary.
 Pepper elder Bot., a West Indian name of several plants of the Pepper family, species of Piper and Peperomia.
 Pepper moth Zool., a European moth (Biston betularia) having white wings covered with small black specks.
 Pepper pot, a mucilaginous soup or stew of vegetables and cassareep, much esteemed in the West Indies.
 Pepper root. Bot.. See Coralwort.
 pepper sauce, a condiment for the table, made of small red peppers steeped in vinegar.
 Pepper tree Bot., an aromatic tree (Drimys axillaris) of the Magnolia family, common in New Zealand. See Peruvian mastic tree, under Mastic.

 Bell pep·per Bot. A species of Capsicum, or Guinea pepper (Capsicum annuum).  It is the red pepper of the gardens.
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 Cap·si·cine n.  Chem. A volatile alkaloid extracted from Capsicum annuum or from capsicin.
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 Cap·si·cum n.  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.
 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/.
 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); .
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 Cap·sa·i·cin n.  Chem. A colorless crystalline substance extracted from the Capsicum annuum, and giving off vapors of intense acridity.
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 Cay·enne n.  Cayenne pepper.
 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.
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