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)
 

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)