Capsicum.Cayenne.Red Pepper.Capsicum Annuum and Capsicum Frutescens.
- Botanical Basic Data of Capsicum:Cayenne,Red Pepper.
- Description of Capsicum.
- Narrative History of Capsicum:Cayenne,Red Pepper.
- Properties and Constituents of Capsicum:Cayenne,Red Pepper.
- Images and Classification of peppers.
- Common Uses.Medicinal Action and Uses of Capsicum:Cayenne,Red Pepper.
- Capsicum:Mode of Action.
- Applications and Preclinical Studies of Capsicum.Cayenne.Red Pepper.
- Suggestions and Administration of Capsicium.
- Toxicology and Safety:Capsaicin and Capsicium Extract.
- Cayenne for Weight Control.
- Cayenne for Pain Control.
- How Search engine think about Capsium:red pepper.
- Research Update:Capsium.
- Photo Gallery of Capsicum.
Narrative History of Capsicum:Cayenne,Red Pepper.:
Cayenne or Capsicum derives its name from the Greek, 'to bite,' in allusion to the hot pungent properties of the fruits and seeds.
Cayenne pepper was introduced into Britain from India in 1548, and Gerard mentioned it as being cultivated in his time. The plant was described by Linnaeus under the name of C. frutescens proper. This species appeared in Miller's Garden Dictionary in 1771. It is a shrubby perennial plant 2 to 6 feet high. Branches angular, usually enlarged and slightly purple at the nodes; petioles medium; peduncles slender, often in pairs, and longer than the fruit; calyx cup-shaped, clasping base of fruit which is red, ovate, and long; seeds small and flat, from ten to twenty-nine. The cuticle of the pericarp is uniformly striated and in this particular is distinct from other species. Taste very pungent and smell characteristic. It is difficult to determine the source of true powdered Capsicum, as the colour is affected by light, so that it should always be kept in dark receptacles. African pepper is generally light brownish-yellow colour and very pungent; its pungency appears to depend on a principle called Capsicin. Cayenne is sometimes adulterated with oxide of red lead, which may be detected by digesting in dilute nitric acid. Other adulterants are coloured sawdust which can be found by the aid of the microscope. The British Pharmacopceia requires that capsicum should yield not more than 6 per cent of ash, and this test detects the presence of most adulterants.
- 1.Capsicum.Cayenne.Red Pepper.Capsicum Annuum and Capsicum Frutescens.
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