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, C. fastigiatum or chili pepper, C.
frutescens or spur pepper, and C. annuum or Guinea
pepper, which includes the bell pepper and other common
garden varieties. The fruit is much used, both in its
green and ripe state, in pickles and in cookery. See
Cayenne pepper. [1913 Webster]
Source: Webster's Revised Unabridged Dictionary (1913)
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Cayenne \Cay*enne\, n. [From Cayenne, a town and island in
French Guiana, South America.]
Cayenne pepper.
Cayenne pepper.
(a) (Bot.) A species of Capsicum (C. 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. C. annuum and C. Frutescens; --
called also red pepper. It is used chiefly as a
condiment.
Source: Webster's Revised Unabridged Dictionary (1913)
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