Talk:Capsicum/Archive 1

Archive 1

Thermogenics

The Wikipedia page http://en.wikipedia.org/wiki/Thermogenics references this page, however there is no mention of thermogenics or thermogenisis on this page. John (talk) 05:23, 17 January 2008 (UTC)PsychoSLC

"dittography"

peppers can be eaten raw, stuffed (e.g., with a soft cheese) and eaten raw, stuffed (e.g., with ground meat and cooked rice) and cooked, chopped and raw in salads or cooked in stir-fries or other mixed dishes,

This appears to be dittography, but I'm not sure how to fix it. -phma

side bar

Should the wonderful Chilli Pepper side bar be in the Chilli Pepper article instead / as well? Maybe just the image at least. . . . Jim 05:07, 18 Aug 2003 (UTC)

Merge or better cross reference for vegetables Bell Pepper and Sweet Pepper

In the Wiki page on list of vegetables Bell peppers are listed as Capsicum annum without additional information, Sweet peppers are listed as Capsicum annum of the Grossum grouping and Chilli pepper is listed as Capsicum annum of the Longum grouping. Yet very little of this information is visible on this Capsicum page, I am very confused, is there a difference between a Bell pepper and a Sweet pepper, whichever province I've lived in Canada, we mostly just say Green/Red/Yellow peppers. I've always assumed Bell pepper was those three, I'd never heard of a sweet pepper before reading the wiki veggie list. This lack of cross referencing is all very confusing. Veggies should be much simpler. I don't know the wiki plant and wiki veggie policies, but I do believe they should be integrated in a standard format with auto redirects... —Preceding unsigned comment added by Tallard (talk • contribs) 16:18, 31 August 2007 (UTC)

Merge from chilli pepper

That there are two separate articles is confusing and redundant, and a merger will help casual readers understand the subject. A merger will also help streamline the encyclopedia. Before encountering this article, I didnt know that chili peppers were of the capsicum genus. If a reader searches chili peppers and finds this article, then theyll learn something in the process, in addition to what they were initially searching for. Also, just because the article on chili peppers could be titled capsicum doesnt mean people will feel compelled to call chili peppers capsicums. MrPMonday 21:26, 9 July 2006 (UTC)

There was a great deal of duplication between the capsicum and chilli pepper articles (indeed, almost every portion of the subject was touched on in both articles). So I merged the two pages at capsicum. Please see the history of chilli pepper for contributors. Gdr 12:46, 2004 Jul 27 (UTC)

--> link to Chilli Pepper's talk page, since it did not get moved or merged --tooki 19:47, 27 Jul 2004 (UTC)

I disagree strongly with the merging of the chilli/chile pepper article with this article about the plant's genus. What would people say if I unilaterally merged the Tomato article into Solanum? Or Strawberry into Fragaria? And then deleted Tomato and Strawberry, and changed them both into redirects? Chile peppers are likewise a common and popular commercially-grown food product, and deserve their own article.

Even the main article for pepper recognized this distinction between these two articles, and provides a link to both of these merged articles.

This merger also conflicts with the Wikipedia Naming Conventions, which state that the article name should be...

"what the majority of English speakers would most easily recognize"

and also here...

"Use the most common name of a person or thing that does not conflict with the names of other people or things."

People don't go into a grocery store and ask "Where do you keep your capsicums?" The clerk would likely have no idea what you were talking about! Nor do people go to a restaurant and order the "stuffed capsicums", unless your intent was to confuse the waitress!

This is quite obviously not the most easily recognized or most commonly used name for the chile pepper (quite the opposite), and I see no compelling reason to diverge so strongly from Wikipedia naming conventions in this case.

If there was duplicative information, IMHO the proper course would have been to delete or migrate the duplicate information unrelated to the plant's genus or taxonomy from this article.

Nor IMHO is the discussion about alternative spellings for chile pepper adequate justification for the merge/deletion of an entire article.

I believe that we should restore the deleted article on chile pepper, and migrate any duplicative information unrelated to the plant's genus and taxonomy to the other article. Compare Tomato vs Solanum and Strawberry vs Fragaria for how this could be done properly.

With regards to what to name the other article, I would suggest chile pepper. The alternative UK spelling "chilli" used in the original article is not as common, and the alternative "chili" is commonly used to refer to other things as well.

But regardless of which spelling for "chile pepper" is best, the unilateral destruction of an article is not the solution. This needs to be fixed, ASAP. --Hotpeppers 04:04, 29 Sep 2004 (UTC)

I looked into this issue further, and it also appears that this merger/deletion was not performed in accordance with the Wikipedia Guidelines for Merging Duplicate Articles, which provides a method where such proposed merges can be posted/discussed/disputed prior to deletion; it also specifically states that when duplicate articles are to be merged, and you are selecting which article to keep, that this should be done -

"in accordance with Wikipedia:Naming conventions"

As already outlined in my previous post, this was clearly not the case.

The guidelines also state that any valid content should be copied from the deleted article so as not to become "lost" in the transfer.

However, others have already complained that some of the contents of the other article were deleted, and a direct comparison of the two merged articles confirms that material was omitted.

Finally, a comparison of the history pages of the two articles provides further evidence as to which of the two names/articles was the more commonly-used/popular (at least among Wikipedia editors).

Over the past year (since Oct. 2003), and excluding the merger and changes made after the other article was deleted, there was a grand total of 10 edits to this article. Over the same time period, there were a total of 30 edits to the Chilli Pepper article! The deleted article was the larger of the two, it was also the most popular one.

For the abovementioned reasons, as well as for the many other reasons detailed previously in my post last month, I have therefore restored the wrongly deleted article, and in order to return these purloined materials to their rightful place, restored the Capsicum article to it's pre-merger state.

I will also go through the edits made subsequent to the merger and am re-applying them to both articles, in order to make sure that no changes are lost. --Hotpeppers 02:00, 12 Oct 2004 (UTC)

Applied Latest Updates:

Following is a break-down of my work to go through and re-apply all of the edits/updates made by others since the restored version...

The update 11:13, 4 Aug 2004 was to add valid content that was deleted by the merger. Content was already present in pre-merger version of Capsicum, and is already in current version.

The update 15:43, 4 Aug 2004 was to change the wording of that prior update, 18:07, 8 Sep 2004 was a mistake, and the following 18:15 was a minor re-wording of that same merger-specific text.

The updates 23:32, 19 Aug 2004, 03:42, 26 Aug 2004, and 04:50, 5 Sep 2004 were changes to contents from the other article, and will be dealt with there.

The updates 16:59, 22 Sep 2004 and 02:54, 9 Oct 2004 were changes to the links for other language versions, have been re-applied to the new version.

The update 09:48, 9 Oct 2004 has already been re-applied to the new version by the author of that update (Gentgeen) while I was working on this.

That covers all edits/updates made since the restored version. --Hotpeppers 04:36, 12 Oct 2004 (UTC)

Update

Applicable recent updates to the original contents of the other article have now been applied to that article as well. --Hotpeppers 06:33, 12 Oct 2004 (UTC)

This is an old one but the merge link is still there. In Australia, we do infact walk into a shop and say "Where do I find the capsicum?" and we do eat "stuffed capsicums". Just because one part of the English speaking world uses Capsicum extensively and another part "Chilli Pepper" doesn't mean that they aren't both valed.

Perhaps we should provide a redirect to whichever one is deemed the proper name for the item on a higher level than regional boundaries, and redirect from other items.

And if I hear nothing at all in the next seven days I'll consider removing the merge header. If there is little current discussion then there's no point in having that there. --Nicko 06:29, 4 August 2006 (UTC)

I should have added that we do have chillies here as well. But that term is used for the spicy variety of the fruit, whereas capsicum is used for the non-spicy type. --Nicko 06:32, 4 August 2006 (UTC)

Nicko is right - capsicum in Australia refers to what Americans call bell peppers. The merge notice seems to be very outdated, so I've removed it. --Singkong2005 ^talk 02:06, 21 August 2006 (UTC)

I didn't realise, there's a somewhat active discussion on this at Talk:Chili pepper#Capsicum Merge. I made some suggestions there about what should be done before considering replacing the merge tags. Personally I oppose the merge, but the articles do need to be made clearer and link to each other, explaining the differences. I suggest that any discussion now goes on there so it's in one place. --Singkong2005 ^talk 02:58, 21 August 2006 (UTC)

Cooking

I put this page on Wikipedia:Featured_article_candidates and it was pointed out that there isn't very much here about cooking with capsicums, especially chiles. There's a lot to cover: oldest archaeological evidence for chile cultivation and consumption (the Aztecs drank chile with chocolate); when were chiles introduced to Asia?; etc etc. The what links here list has many entries. Gdr 13:13, 2004 Jul 27 (UTC)

Information regarding cooking with, or the history of, chile peppers would best fit in the (deleted) article about chile peppers, not in this article about the plant's taxonomy. --Hotpeppers 04:07, 29 Sep 2004 (UTC)

It would be useful for the species list to include common names for each species or varieties of the species.David R. Ingham (talk) 20:24, 24 October 2011 (UTC)

capsicum and chile pepper

If this article is going to talk about the plants, and the chile pepper about the fruits, then it needs to lose its sections about the fruits, cuisine, and whatnot. --Joy [shallot] 15:00, 26 Jan 2005 (UTC)

• well, it does not havee much info in both of them. I need to know how long grow and how tall it will be at adult stage, I want to know how long does each variety lives, when does it gain fruits, every summer? Does it need a lot of light? How about water: does it like dry or very watery terrains? - this I know, it likes a lot of water!!! Please put that in the article. The article is not very informative. Dont ask me to, I dont understand much of plants I was just searching info. -Pedro 15:28, 8 Mar 2005 (UTC)

Digestion

What can one do to ensure "proper digestion"? can produce a strong burning sensation in the mouth (and, if not properly digested, anus) Knowing this secret could greatly improve my quality of life.

Dear Puzzled: 1) Chew your food 50 times before swallowing; 2) Don't wash your food down with beverages; 3) Don't wear constricting clothing around the abdomen; 4) Concentrate! --BillFlis 23:16, 31 March 2006 (UTC)

Hot Lips: Capsicum in my gloss!

Recently I went to Sephora and asked for a lip-plumping gloss that didn't contain collagen and was immediately directed toward the Hot/Superhot Lip Addiction lip gloss[1], which I later found out contains capsicum. This gloss, designed to make lips super shiny, naturally red and plump, grows very warm on your lips as if you'd just eaten a super spicy dish. The ingredients irritate the lip's skin (on purpose) to bring the blood to the surface creating a red pouty mouth that's hot n' sexy! I asked if it would burn my boyfriend's lips, and the sales associate assured me it was only designed to burn my own lips, but my man got "stung" too, if you will, after a light kiss. It's worth it if you can handle the heat. If not... pass. I just wonder if I could use ordinary lip gloss sprinkled with pepper juice. hmmm

Dear Hot Lips: I just love a red pouty mouth that's hot 'n' sexy! My brother bought this extract stuff in a bottle, comes with an eye-dropper, it's rated at like half a million Scoville units. It's hot-hot-HOT! Actually, it says on the bottle that it's not a food, it's a FOOD ADDITIVE, not to be eaten alone. I bet this would make your lips blow up like a tick!--BillFlis 13:49, 31 March 2006 (UTC)

Peppers in Israel

Are called "pilpel", which is the same word used for black pepper. I have never heard it called "Haim" as in the article. Who comes up with this stuff? --217.132.198.112 11:18, 3 December 2005 (UTC)

That is what my friends in Israel are telling me as well, and pilpel turns up a lot more hits for pepper in Google than Red Haim does. Updated article to correct this. --Fxer 07:56, 5 December 2005 (UTC)

Bell Pepper is called "גמבה" = Gamba. — Preceding unsigned comment added by 93.173.24.22 (talk) 23:54, 31 January 2013 (UTC)

Species

Does anyone have the full scientific name for the "Compact orange pepper plants" that are displayed in the article? — Gulliver ✉ 03:06, 14 March 2006 (UTC)

I believe that they are serrano chilli peppers, but I do not know the exact scientific name.--Scorpion451 22:35, 25 June 2007 (UTC)

They don't look like serranos to me, but like ornamental peppers I have grown myself. (They were called ornamental, but they were quite delectable, almost like Thai chilis.)--[LINKBook]

→ The plant in that picutre is an ornamental Capsicum annuum. Even though it is the same species as the Serrano, the one in the picture is definitely not the Serrano variety. There are thousands of different varieties which belong to the C. annuum species (such as the bell pepper, the jalapeño, the serrano) and they come in a lot of different colours, shapes, growing habits etc. Luca (talk) 18:19, 12 April 2008 (UTC)

burning sensation part of attraction

"The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation in the mouth (and, if not properly digested, anus) of the unaccustomed eater. Most mammals find this unpleasant; however, birds are unaffected."

Interesting: ask the typical pepper lover, and they will tell you the "strong burning sensation in the mouth" is part of the ATTRACTION. Indeed, Wikipedia's article on the jalapeno notes that this pepper is "prized for the hot, burning sensation that it produces in the mouth when eaten."[2]. The burning sensation does not necessarily go away once the "eater" is no longer "unaccustomed" - and if too much tolerance does develop, the eater will often seek out hotter and hotter peppers (and sauces, salsas, etc. derived thereof). Perhaps some clarification can be offered regarding mammals' reactions. Many humans obviously enjoy the burning pain, or these spicy foods would not be so popular. —The preceding unsigned comment was added by 220.226.128.22 (talk • contribs) 05:01, 11 August 2006.

I have absolutley no refs for this sorry, but as I understand it the pleasure is not generally gained from the pain but from the body's release of Endorphins in responce to pain. Thus one could say that all chilie heads are morphine adicts. ;) --Monotonehell 11:18, 16 August 2006 (UTC)

I enjoy the heat, but I would not call it pain- I get the same feeling from a fresh pie. I have a high tolerance though...--Scorpion451 22:37, 25 June 2007 (UTC)

I don't understand the last sentence in the quoted paragraph -- it seems to imply that birds are mammals. —Preceding unsigned comment added by 67.41.33.168 (talk) 04:04, 25 April 2008 (UTC)

Australian Capsicum

In my part of Australia, capsicum just refers to the bell peppers while chili is used for the other peppers. —The preceding unsigned comment was added by 70.251.198.143 (talk • contribs) 03:34, 16 August 2006.

I concur. Capsicums are the large bell shaped ones and chilies are specifically the small pointy and hot ones. Hence my support for the merger. --Monotonehell 11:20, 16 August 2006 (UTC)

Not at all. The genus doesn't make reference to "Bell Peppers" now does it? Capsicum all the way ~~ (Berym, unable to presently sign in due to PC issues) —The preceding unsigned comment was added by 121.44.36.19 (talk) 14:02, 6 May 2007 (UTC).

African birdseye & piri-piri

In this article, African birdseye is Capsicum frutescens species, while piri-piri is Capsicum pendulum species. However, if you click both articles, African birdseye & piri-piri, they link to the same page. Which one is the correct one? — Indon (reply) — 22:46, 28 August 2006 (UTC)

Prostate Cancer

I found a reasonably reputable source supporting the claim that Capsicum might be an effective agent against prostate cancer (currently the statement requires a citation). I don't know how to add a citation, but hopefully this link will at least help in the completion of this article. http://www.newswise.com/articles/view/518704/

An excerpt from the aforementioned article:

"Capsaicin, the stuff that turns up the heat in jalapeños, not only causes the tongue to burn, it also drives prostate cancer cells to kill themselves, according to studies published in the March 15 issue of Cancer Research.

According to a team of researchers from the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center, in collaboration with colleagues from UCLA, the pepper component caused human prostate cancer cells to undergo programmed cell death or apoptosis.

Capsaicin induced approximately 80 percent of prostate cancer cells growing in mice to follow the molecular pathways leading to apoptosis. Prostate cancer tumors treated with capsaicin were about one-fifth the size of tumors in non-treated mice."

That stuff about India

What's that stuff about Indian cuisine right down at the bottom. Looks out of place. 80.62.51.229 07:46, 14 November 2006 (UTC)

Article needs more info on the plant.

At the moment, this article is completely about the fruit produced by the capsicum genus, and nothing about the actual plant and its nutritional value, growing habits, description, etc. Why is this so? --Mark PEA 18:50, 18 June 2007 (UTC)

This is because there is no one particular species called "capsicum". There is a type reffered to as "capsicum" in Australia, but like the term "chili pepper" it is a generic common name.--Scorpion451 22:40, 25 June 2007 (UTC)

Cayenne is which species?

Cayenne pepper (C. annuum)

* C. frutescens
** (incl. cayenne, African birdseye)

Jayen Ashar (talk) 10:48, 10 April 2008 (UTC)

Encyclopædia Britannica Eleventh Edition

Some interesting medicial qualities are attributed to Capsicum in the 1911 edition of the Encyclopedia Britannica (public domain):

CAPSICUM, a genus of plants, the fruits of which are used as peppers (see Cayenne Pepper for botany, &c.). As used in medicine, the ripe fruit of the capsicum mimum (or frulescans), containing the active principle capsaicin (capsacutin), first isolated by Thresh in 1876, has remarkable physiological properties. Applied locally to the skin or mucous membrane, it causes redness and later vesication. Internally in small doses it stimulates gastric secretions and causes dilation of the vessels; but if used internally in excess for a long period it will cause subacute gastritis. In single doses in excess it causes renal irritation and inflammation and strangury. The adminitration of capsicum is valuable in atony of the stomach due to chronic alcoholism, its hot stimulating effect not only increasing the appetite but to a certain degree satisfying the craving for alcohol. It is also useful in the flatulency of the aged, where it prevents the development of gas, and has a marked effect on anorexia. It has been used in functional torpidity of the kidney. Externally capsicum plaster placed over the effected muscles is useful in rheumatism and lumbago. Capscum wool, known as calorific wool, made by dissolving the oleoresin of capsicum in ether and pouring it on to absorbent cotton-wool, is useful in rheumatic affections.

Are any of these interesting statements citable in modern literature? - Eric (talk) 04:24, 2 December 2008 (UTC)

Capsicum/Pepper in opening sentence

"Capsicum (or pepper in the U.S., Canada, United Kingdom and Ireland) is a genus of flowering plants" seems kind of misleading to me. The scientific name is still Capsicum in North American and British English. I'm not sure how to rewrite it; perhaps the opening paragraph should have the chilli/sweet/bell pepper vs. capsicum naming issues moved to the beginning (i.e., preceding the basic botanical information)?

Overall, it seems like this article and the related articles on chile peppers and bell peppers need to have information redistibuted. Most other important food plants have separate articles for the botanical species/genus and the food product. Capsicum should focus more on the botany, with the information on the edible fruits in the chile and bell pepper articles (if following US/UK usage) or this article should be split into Capsicum (genus) and Capsicum (vegetable) with the chile and bell pepper articles merged into the vegetable (if following AU/NZ usage). 192.104.39.2 (talk) 21:32, 11 February 2010 (UTC)

Redundancy in article

I'm just wondering, not complaining or belittling, why is there a list of species in the taxobox AND the article? Most Genus Level articles that have a list of species in the text have the phrase "See text" in the taxobox. --  Nashville Monkey  talk  -- 03:43, 4 September 2010 (UTC)

Changed --  Nashville Monkey  talk  -- 06:04, 18 September 2010 (UTC)

Translation from Spanish

The translation of "putaparió" is not exactly goddamnit. Instead, it is a composite of the past tense "parir" (giving birth to) and "puta", short for "prostituta". —Preceding unsigned comment added by 95.23.42.252 (talk) 12:14, 6 November 2010 (UTC)

Picture Arrangement

There are six varieties of peppers shown in the one picture ("arrangement"). One additional looks to be a cherry pepper. I don't recognize the long, thinnest red one. Please update. --74.107.74.39 (talk) 03:00, 29 March 2011 (UTC)

Dundicut

I just updated Dundicut based on several new references identified by Google searches. Based on conflicting references, I had to make the article vague on key details by expanding the range of its Scoville rating and worse, having to note that the species isn't clear. There are supposedly 86 editors watching this article, and I hope one or more of them will look into the Dundicut pepper and see if you can determine an objective consensus about those basic facts. Thanks. 68.165.77.181 (talk) 21:56, 11 December 2011 (UTC)

Merge

Please Merge this article with Bell pepper.— Preceding unsigned comment added by Vwalvekar (talk • contribs)

Capsicum is a genus. Bell pepper is a cultivar of one species in that genus. Therefore, two separate articles are best. Deli nk (talk) 19:37, 12 December 2012 (UTC)

incorrect text below picture?

There reads: An arrangement of jalapeño, banana, cayenne, chili, and habanero peppers
One of them is chili? I thought they are all chili peppers. 82.141.74.205 (talk) 18:36, 1 April 2013 (UTC)

New Zealand common name

I was under the impression that capsicum was the common name for the non-spicy varieties in New Zealand. Searching .nz sites on Google shows that capsicum is often used as the common name, with pepper sometimes following. I've added a newspaper article which addresses the name directly (the author prefers to call the non-spicy variety "pepper", but notes that "capsicum" is the usual name). Are there are any sources claiming "pepper" is more common?Plantdrew (talk) 19:52, 20 April 2013 (UTC)

Reference

Capsicum: The Genus Capsicum (Editor Krishna De, Amit), Medicinal and Aromatic Plants - Industrial Profiles #33 (Series Editor Hardman, Roland), Taylor & Francis, London, 2003 ISBN 0-415-29991-8Xb2u7Zjzc32 (talk) 09:32, 1 February 2014 (UTC)

Cuisine section. Mexico.

Even if Mexico is the craddle of the capsicum annum, and the chile is one of they key pillars of the world-renowned mexican cuisine, there is no mention of the infinity of uses that chile pepper has in this country. Sauces (made of fresh or dried chiles, and including one of more of the following ingredients, either raw, cooked, fried or roasted: tomato, tomatillo, avocado, xoconostle, pineapple, mango, sesame, peanut, oil, insects or ther larvae (as chinicuiles), garlic, onion, cilantro and countless more), cooking sauces (such as oaxacan and pueblan slick and complex moles [sweet, savory & hot], but including simpler guajillo, pasilla, verde...), fruits and vegetables sprinkled with chile powder or flakes, smoked chipotles, pickled chiles en escabeche or chiles en vinagre, stuffed green or dried chiles (including the fancy chiles en nogada, covered with pecan nuts sauce and pomegranate grains), dozens of varieties of fresh (poblano, jalapeño [cuaresmeño or huachinango], serrano, de árbol, amashito [piquín, tepín or chilpaya], chilaca, loco, güero, caribe, largo, cristal, habanero [c. chinense], manzano [c. pubescens] and not pungent pimiento [bell pepper]) or dried (ancho, mulato, pasilla, guajillo, puya, serrano, de árbol, chipotle rayado or meco, chipotle navideño, morita, tabaquero, costeño, tepín, cascabel, catarina, chilhuacle, chilcostle, canica) and many other chiles of local, regional or national scope.

Because of my defective english I don't include this information in the Cuisine section, but instead I would be very thankful if someone polishes and adds it. Thank you all and my best regards. Att. Usuari@ anónim@ mexican@ — Preceding unsigned comment added by 189.192.124.179 (talk) 17:01, 2 April 2014 (UTC)

Cuisine Section "Spanish"

This section contains information that is at least confusing, possibly misleading, and refers to facts not in evidence, as they say in the law. I probably should include some bonafides to start out with. I started studying Spanish as a freshman in high school (1956). I continued those studies through graduation from college, after which I went to Spain to live. I was in Barcelona for two years. Since then I've been back a couple of times: a month in 2003, and ten days in 2016. In the interim, I married a woman who grew up in Mexico, where she still has relatives whom we visit frequently. In addition to a wedding in Colombia (my brother-in-law) and a couple of vacations in Puerto Rico, that's my exposure to Spanish (culture and cuisine). Or is it Hispanic? Or Latino?

First of all, the section appears to use the word "Spanish" as a catch-all phrase for all the places in the world where Spanish is spoken. Maybe. It's hard to tell. The sixth paragraph, beginning "Spanish cuisine soon benefited," and goes on to read that "it would be very difficult to untangle Spanish cooking from chiles." If that sentence is describing cooking in Spain, that's not a Spain that I know. I never ever had a dinner in a house where chiles were used during my stay there. (Maybe I just hung with the wrong crowd.) My wife's grandfather, who grew up in Galicia, on the Spanish north coast before emigrating to Mexico, where he owned restaurants, never ate or used chiles, neither in his home or his businesses. But what does one case prove, right?

Paprika in rice dishes? Never heard of such a thing, neither I nor my wife, with the possible exception of perhaps paella.

[Chiles] can be added to gazpacho as a garnish? My wife laughed out loud when she read that, and said not even in the United States where you get gazpacho that's more like salsa.

I spent two months in Salamanca, Spain, teaching English one summer. We used to go to a restaurant called La Viuda del Fraile, a little dive near the main square. My favorite there was pisto manchego (more or less, vegetable stew in the style of La Mancha, the central Spanish plain). It was a vegetable stew with red bell peppers, but nary a chile, ever. But that's just one restaurant that I knew.

As for "Spanish cuisine" where that means food prepared where Spanish is spoken, outside of Mexico and the assimilated portions of the US, where you get Mexican food to one degree or another of authenticity, chiles, hot chiles, are very rare on the ground. Argentina? Zero. Chile? Zero. Bolivia? Uruguay? Paraguay? Colombia? Venezuela? All zero. Peru? Although it's home to a number of capsicum varieties, the food is not spicy hot. New Peruvian has an article titled Is Peruvian Food Spicy (Hot)? The answer: "Is Peruvian food hot, as in hot-hot, Scoville hot, makes-you-cry-and-drink-milk-hot? Most definitely not, apart from a handful of dishes." [3]

For comparison, the Uso section from the Spanish wikipedia Capsicum article (automatic translation, with all its faults, but you get the idea):

Uses

America

The fruits are widely used, since time immemorial, in their region of origin as food, both fresh and dried, under various forms of preparation (raw, cooked, fried, powdered when dry, ...).

Europe

In Europe, in addition to its traditional culinary use similar to that of the Americas, the powder form, the paprika - which according to the variety can be sweet or spicy, is processed at the level of oleoresin for industrial uses in the coloration of food, cosmetics and pharmaceutical products. 16 17 To that end, the raw material is produced not only in Europe but also imported from other countries, mainly in Peru.

Other countries

The leaves, which are a bit bitter but less spicy than the fruit, are used as sprouts in Filipino cuisine, where they are called dahon ng sili (literally 'chili leaves'). They are used in chicken soup called tinola . 18

In Korean cuisine, the leaves can be used to prepare kimchi . 19

In Japanese cuisine, the leaves are prepared as sprouts, and are also cooked tsukudani style to preserve them.

Somebody needs to sort out this section in the English Wikipedia. Need to call in your ethnic culinary expert. MaxwellPerkins (talk) 02:12, 1 February 2019 (UTC)

No section on nutrition?

Why is there no section for the information on the nutrition of capsicum ? Dont all fruit/vegetable wikis have this ? HVN 15:31, 3 July 2014 (UTC)

Any doubt about Japanese etymology?

Japanese uses katakana to reflect a pronunciation as authentic as possible to the native language. With that in mind, if piman came from Spanish "pimiento" we would expect the katakana to reflect a pronunciation like "pimiento" as that would be permitted in Japanese. I think it's clear that the origin of piman stems from the French word piment (/pi-ma~/) - a Spanish etymology seems untenable. 2601:582:4100:1A62:F993:D3EB:BFE2:8B0B (talk) 15:38, 22 January 2016 (UTC)Tom in South Florida

Piper is not capsicum!

... the section on production and the accompanying table should be removed.. — Preceding unsigned comment added by 86.166.35.171 (talk) 14:33, 3 March 2020 (UTC)

I've removed the table and the rest of the section. Maproom (talk) 14:44, 3 March 2020 (UTC)

cheers Maproom! — Preceding unsigned comment added by 86.166.35.171 (talk) 16:20, 3 March 2020 (UTC)

"Pepper" etymology

Despite a long (white supremacist) revisionist history around making Columbus out to be a top-notch navigator and "discoverer" who called capsicum "pepper" owing to the heat in some of their seeds, the consensus among modern scholars is that this false conflation was to paper over the fact that he didn't make it to India and actual pepper, then worth its weight in gold (those two commodities being the explicit reason for the Spanish Crown funding Columbus' expeditions). In other words, he lied to preserve his prestige and money. 2607:FEA8:BFA0:BD0:545E:4F63:6A19:A3E2 (talk) 15:20, 12 November 2020 (UTC)