Capsicum
The Capsicum are the kind which includes/understands the Piment S.
The Capsicum are a kind of plants of the family of the Solanaceae (like tomato or the tobacco). One finds for example the species Capsicum frutescens , or pepper of current garden, whose varieties go from soft at the height. The fruit is a bay whose seeds are contained in a Péricarpe having the shape of a pod or a bell. The kind Capsicum including/understanding twenty species and some 300 varieties of plants producing of the fleshy pods. The three most important pepper species are the Capsicum annuum , the Capsicum frutescens and the Capsicum frutescens . For the consumer, the family of peppers produces paprika and hot red peppers.
The hot red peppers have various forms and sizes, but they all belong to the kind Capsicum . They are small, round and red, and grow in Mexico and the south-east of the United States. They are collected per million each year and are sold on the US market. The mirasol is a very sharp green pepper which pushes upright instead of hanging plant. The nonripe habaneros are green, and become yellow dark or red while maturing.
Anatomy and chemical characteristics of the Capsicum
The Capsicum are composed of 38% of the pericarp, of 2% of the interior membrane, 65% of seeds and 4% of the stems. The characteristic which differentiates the kind Capsicum from the other groups of plants, and the quintessence of hot red pepper, is the presence of an alkaloid called Capsaicine (course-its-I-sin). It is about an exceptionally strong and irritating crystalline substance which does not exist in any other plant. The capsaicine is the source of the irritation and the feeling of heat produced by the Capsicum .
The capsaicine is a colorless, crystalline compound and land-mark of pepper called capsicine. Its molecular weight is of 305,46, its melting point of 65 °C, its point of boiling of 81 °C, its steam pressure of 40 and its density of 1,59 (air=1). The concentration of capsaicine of average pepper is approximately from 0,17% to 0,58% in the pericarp and from 6,6% to 7,7% in the interior membrane. The color comes especially from the pericarp. The pepper seeds contain oil 19% and 0,024% of capsaicine. The percentage of capsaicine of the plant of the capsicum depends on the species, its geographic origin and the climatic conditions.
The capsaicine is manufactured by the nipples located at the junction of the placenta and the wall of the pod. Distributed unequally inside the pod, it is especially concentrated in placental fabric. The seeds do not produce any feeling of heat, contrary to the general opinion. For example, one kilo of Cayenne pepper produces approximately 2,13 G of capsaicine rough, i.e. approximately 20 times more than paprika.
List species
- Capsicum baccatum L.
- Capsicum baccatum VAr. pendulum (Willd.) Eshb.
- Capsicum annuum L.
- Capsicum chinense Jacq.
- Capsicum frutescens L.
- Capsicum pubescens Ruiz and Pavon
External bonds
Simple: Capsicum