DICT.TW Dictionary Taiwan

 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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 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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 Capsicum frutescens
      n : 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]