Capsicum (fructus)
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Capsicum[1] seu chilli[2][3] est fructus plantarum florentium generis Capsici, in familia Solanacearum. Huic generi sunt quinque fere species, quarum cultivarietatibus homines pro cibo et medicamentis uti solent, videlicet Capsicum annuum, C. baccatum, C. chinense, C. frutescens, C. pubescens.
Illae C. annui varietates, quibus sapor non pungens sed dulcis sit, a productoribus comestoribusque nomine semper distinguuntur. Latine "capsicum dulce" appellantur.[4]
Aves fructibus capsicorum pabulantur, animalia rarissime quod apud ea capsaicinum dolorem stimulat.[5] Homines tantum se capsicis medent.[6]
De nominibus
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![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Petrus_Martyr_on_chilli.jpg/440px-Petrus_Martyr_on_chilli.jpg)
Capsicum e verbo Graecitatis Byzantinae κάψικον derivatur, quod invicem e vocabulo Latino capsa mutuatur. Ioannes Actuarius, medicus Graecus saeculi XIII, κάψικον pluries, semel κάψικον Ἰνδικόν (i.e. "capsicum Indicum") in praeceptis medicamentorum scripsit, sine explicatione. Ioannes Ruellius, versionis Latinae Actuarii confector, "capsicum" et "capsicum Indicum" sine pluribus scripsit.[7] Idem, auctor postea De natura stirpium, "cardamomum" hoc vocabulo Graeco intellegendum esse censuit,[8] quem Carolus du Cange secutus est.[9] Sed Casparus Bauhinus in Phytopinace, Actuario per editionem 1567 citato, idem vocabulum "capsicum/κάψικον" sicut synonymum "piperis Indici" intellegit, etymologiae falsae utens (non e vocabulo Latino capsa sed e Graeco κάπτω "haurio" deduci suasit)[10] geographiamque et historiam deviam assumens: hoc enim genus, non in India sensu normali sed in Indis occidentalibus Americaque continente ortum, Actuarius scriptor saeculi XIII Europaeus cognoscere nequibat. Rubrica Bauhini "Capsicum seu Piper Indicum" nihilominus ab aliis botanistis accepta (praesertim a Gregorio de Regio qui de his fructibus mox utilissime disseruerit) omnes fere eruditi recentiores hoc nomen adhibent.
Ají, nomen origine Arawakense, Christophorus Columbus primus Europaeorum anno 1493 audivit:[11] quod nomen ex Hispaniola in usum Hispanorum omnium Novi Mundi incolarum apprehensum est. Petrus Martyr ab Angleria (De orbe novo decades) hoc vocabulum ad Latinitatem suam anno 1530 accommodavit: "De pipere insulari continentique nunc parum ... dico piper quum non sit piper, quia piperis habeat vim et aroma ... vocant ipsi haxi ultima acuta".[12][13]
Chilli fuit nomen apud Aztecos linguá Navatlacá usitatum. Ita iam rettulit conquisitator anonymus in Relatione anno circiter 1521 scripta.[14]
Piper (ut qui ad aroma Piperis nigri alluderet) est nomen in linguis Europaeis iam ab anno 1493 saepissime adhibitum quia capsicum locum piperis in arte coquinaria Americanorum habuisse censebatur (ita iam Columbus et Petrus Martyr supra citati) atque mox in gastronomia Europaea talem usum usurpare incipiebat. Piper Indicum plures saeculo XVI scripserunt, ea ratione quod "Indiae occidentales" et "orientales" ab initio apud Europaeos haud distinguebantur; alii inter quos Carolus Clusius, ambiguitate huius nominis suasi, Piper Americanum scribere maluerunt.
Pigmentum (i.e. tinctura, conditura) est origo Latinus nominis in variis linguis hodiernis adhibiti sicut synonymum piperis vel speciarii.
Quiya atque recentius cayenne, nomina tam pulveris culinarii quam cultivarietatis, e nuncupationibus in lingua Tupi capsicorum in Brasilia saeculo XVII cognitorum derivantur, sit quiyaqui, quiya-apua, quiya-cumati, quiya-carapo apud Bontium;[15] quiya-apua, quiya-cumeri, quiya-uca;[16] kyynha, varietates kyynhavi, kyynhai;[17] quiya, quiynhá.[18] Unde Anglice a principio kian, chian, chyan, kayan, cayan appellabatur, denuo ab anno 1783 cayenne pepper.[19]}}
Uchu est nomen in lingua Quechua adhibita.[20] Hodie apud Peruanos varietates Peruvianas denotat, ají varietates Mexicanas et Caribicas.
Capsicum in America et Europa
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Primus Europaeorum Christophorus Columbus de capsico fructu in ephemeride primae navigationis sub die 15 Ianuarii 1493 refert: "Abundat etiam ají, videlicet piper huius gentis e quorum magis quam piper valeant, sine quo nullus unquam cenat, quod saluberrimum est; quo quinquaginta caravellae quotannis in hac Hispaniola onerari possunt."[11] Ipse semina huius fructus ad reges Hispanicos statim reddidit, sicut ex epistula anno insequenti in insula Isabella scripta constat: "illius axí quod nos piper nuncupamus, de quo e prima navigatione ad Exc. vestr. adduximus, hinc recipietis quantum mandabitis; cuius semina in hortis serta crescuntur."[22] Didacus Alvares Chanca etiam, particeps huius navigationis, in epistula anno 1494 scripta ait: "Tanquam speciem ad condimentum habent speciem agí appellatam, e qua tam pisces quam aves quantas capiant comeduntur; quae multis varietatibus prodit"[23] Conquisitator anonymus (sic nuncupatus) qui cum Cortesio Mexicopolim anno 1519 venit de "pipere" nundinis huius urbis venditato ait:[24] "Habent varietatem piperis condimentarii, chil appellati, sine quo nullum cibum comedunt."[25]
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Seminibus a Columbo in Hispaniam remissis, cultus in hortis usque in Germaniam anno 1539 penetraverat, ubi Hieronymus Bock Spirae in urbe observans originem speciei nescivit: deutscher Pfeffer nuncupavit.[21] E talibus observationibus Leonhartus Fuchsius anno 1542, nomina vernacularia indianischer et Calecutischer Pfeffer citans, speciebus a maioribus definitis "siliquastro" et "piperitide" frustra attribuere temptans, optimas imagines varietatum quattuor (inter quas fortasse Capsici chinensis) divulgavit.[29] Quem sequens Guilielmus Turnerus anno 1548 capsica in hortis Angliae aliquibus coli relatus est (granis non albis sed flavis collectis) eisdemque nominibus usus est.[30] Conradus Gesnerus anno 1561 e scientia horticultorum Germanorum "Aestiva est herba" recte ait "et nisi primo vere apud nos seratur, siliquas suas pulcherrime rubentes non perficit".[31] Ergo Iohannes Gerardus, de Anglia anno 1597 loquens, has plantas e terris extraneis in Hispaniam Italiamque importatas "unde nos" ait "semina in nostros hortos Anglicos accepimus, cuius capsicum non iam ad illum splendidum colorem rubrum maturabat quem suá naturá possidet" causa adversitatis climaticae.[32]
Interea Carolus Clusius, botanistarum saeculi XVI princeps, cultum capsicorum in Hispania et Portugallia rettulit tam ex itinere suo annis 1564 et 1565 suscepto, quam e descriptione Nicolai Monardes quam ipse e lingua Hispanica Latine verterit:
- Nec praetermittendum est piper ex Indiis nostris missum, quandoquidem non modo in medicum usum receptum est, sed planta est excellentissima et totae Hispaniae notissima: nam nullus est hortus, in quo non seratur ob fructus pulchritudinem. Vidi aliquando in hac urbe ad arboris altitudinem excrescentem. Folio est viridi, ocymo latifolio simili, flore albo, ex quo pullulat fructus diversae formae, oblongus, rotundus, melope[po]nis forma aut ceraseorum, sed immaturius viridis est, maturus vero colore rubro gratissimo. Particulatim concisum et iusculo maceratum, meliorem saporem edulus conciliat, quam piper vulgare, ideoque eius usus est in omnibus, in quibus aromata ex Maluccis insulis et Calecutio delata commendantur, in eo solum differens, quod illa multis aureis emuntur, hoc sola satione adquiritur: nam in una planta colliguntur aromata in totius anni usum, minore dispendio et maiore commodo. Flatus discutit, utlie pectori et perfrictionibus, calefacitque et roborat partes internas. Caliditatis et siccitatis in quarto fere gradu particeps:[33]
Litteris parvis addidit ipse Clusius: "Capsicum hoc seu piper Indicum (Americum potius) diligentissime colitur tota Castella cum ab hortulanis, tum a mulieribus in fenestris aedium suarum. Etenim eo utuntur per totum annum, cum virente tum sicco, pro condimento et pipere. Spectatur varia forma ... sed et haec omnia genera aliquando vidi colore flavescente, in Lusitania, monasterio quodam circa Olysiponem".[34]
Clusius postea se "Ulyssipone Conimbricam" proficiscente hanc speciem "nonnullis Lusitaniae locis" vidisse meminit, "caule in cubitales ramos diviso, graciliores tamen quam in vulgari", fructu exiguo "tam acris et fervidi saporis, ut gullatum fauces incenderet".[35] Quod ille piper Brasilianum appellabat, nos sub nomine Capsici baccati recognoscere possumus.
Idem Clusius primus omnium de cultu prope Hungariam hac annotatione relatus est: "Memini etiam videre anno Christi M.D.XXCV magná copiá cultum in suburbanis Brunnae celebris marchionatus Moraviae urbis hortis, e quo cultores non contemnendum quaestum faciebant; erat enim apud vulgus frequens eius usus". Hodie eadem fere regione tritura paprica nomine e varietatibus capsicorum admodum mitioribus producitur.
Garcias Lasus Inca primus omnium, in Hispania exsul saeculo XVII ineunte scribens, species tres Peruvianas cultas generis Capsici distinxit, videlicet rocot uchu (C. pubescens), chinchi uchu (C. chinense), tertiaque cuius nominis oblitus est, id est, kellu-uchu (C. baccatum var. pendulum). Los de mi tierra, ait, son tan amigos del uchu, que no comeron sin el, aunque non sea sino unas yervas crudas ("gens patriae meae capsicum tam amant ne ullus cibus sine illud comedatur etiamsi nihil nisi paucae herbae crudae").[36]
Cultus capsicorum a scriptoribus saeculo XVIII describitur, generis "climatum calidissimorum Americae et Africae oriundi" cui tempus sationis in Europa ultima hebdomas mensis Februarii esse debet;[37] solam plantam esse (fabis exceptis) asseveratur "cui rustici Provinciae Francicae Occitaniaeque curas minutiores volenter dabunt: promptiores mense Februario, alii Martio serunt".[38] Saeculo XIX ineunte botanistae separatim species tres, videlicet annuam, frutescentem, baccatam recognoverunt,[39] saepe et quartam fructibus dulcibus.[40] Speciem C. chinense Nicolaus Iosephus Jacquin anno 1776 ex horto botanico imperiali Vindobonensi descripsit.[41]
Capsicum in Asia et Africa
Hanchei in urbe Sinarum iam anno 1591 ad hortos ornandos cultum est.[42]
Capsicum "ubique" in Corea, secundum Yi Su-gwang, anno 1614 colebatur: "piper barbarorum meridianorum", i.e. Portugallensium, nuncupatum est; ab Iaponia in Coream introductum erat.[43]
Usus
Fructus capsaicinum, substantiam facile in pingue dissolventem (lipophilicam) continet, quod dolorem ingentem et acerbum per receptorium capsaicini (TrpV1) inurit.[44]. Antagonista TrpV1 dolores mitigare queant.[45]
Tali sensu statim agnito, diaetetici Europaei iam medio saeculo XVI capsicum calidum ad gradum tertium vel et quartum ordinabant. Usque in medium saeculum XVIII, sicut antea, auctores hoc aroma hominibus sub climate tripico habitantibus, neque aliis, utile esse aiunt: ita Vincentius La Chapelle, scriptor de re coquinaria Francicus, habitudines "Indicas", scilicet Indiarum occidentalium, explicavit: C'est la manière Indienne. Au lieu de safran ce sont des racines de safran dont ils se servent, et à la place de poivre, c'est du piment ("mos est Indorum: loco croci curcumam, loco piperis capsicum adhibent").[46]
Eodem fere tempore horticultor quidam Anglus primus omnium utilitatem capsicorum aceto conditorum confessus est: The flower is inconsiderable, but the fruit is conspicuous in the highest degree ... it affords an excellent pickle ("Flos eius haud notabilis, fructus autem conspicuissimus condituram optimam praebet").[47] Distinctio saeculo XVIII exeunte inter provincias septentrionales mediasque Franciae relata est, capsicis hic ad comesum cottidianum et loco piperis, illic ad hortos ornandos cultis. Insuper provinciis meridianis capsica ad ientaculum loco cepae et allii consumebantur. Idem auctor condituram capsicorum sicut anguriorum refert atque (primus omnium) confectionem aceti e capsicis per iniectionem capsicorum in cupas acetarias "ut vim aceti maturescentis augetur".[48] Illi autem, qui usus "Indorum" Caribicorum Hispanorumque et Lusitanorum descripserunt, alias confectiones varias enumeraverunt: capsica e saccharo condita; sorbitiones patinasque et elixa e capsicis accommodata; parationem butyri cayennae.[49]
Fructus capsicorum inter pabula salubriora gallinis dari solet.[50] In medicina veterinaria aut capsaicinum aut "capsici fructus acer" (i.e. fructus siccus capsici cayennensis) aut Capsicum frutescens praescribitur ad morbum Newcastle(en) avium, praesertim gallinarum curandum.[51] Fructus capsicorum praescribuntur a populo Aguaruna Peruviae ad diarrhoeam canium venatorum, sicut et hominum, medendam.[52]
Varietates
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Pulveres
Hae triturae de fructibus capsicorum a coquis saepe adhibentur:
- Paprica
- Pulvis cayennae
- Pulvis capsici
- Pulvis caril (aromatum variorum tritura)
Notae
- ↑ "Capsicum": Gesnerus (1561); Gregorius de Regio (1611)
- ↑ "Chilli" (indecl.): Nierembergius (1635)
- ↑ "lada Chili" nomen Malaium: Bontius (1642)
- ↑ Michel Félix Dunal, Histoire naturelle, médicale et économique des Solanum (Lutetiae: Koenig, 1813) (Textus apud Google Books)
- ↑ Dan Gleason, "The Story of Birds and Hot Pepper"
- ↑ Pickersgill (2016)
- ↑ Ioannes Ruellius, interpr., Actuarius De medicamentorum compositione liber. Parisiis, 1539 (p. 108 apud Google Books)
- ↑ Ioannes Ruellius, De natura stirpium libri III (Basileae, 1537) p. 287
- ↑ Carolus Du Cange, Glossarium ad scriptores mediae et infimae Graecitatis (Lugduni: apud Anissonios, 1688); versio interretialis col. 628 s.v. κάψικον
- ↑ Bauhinus (1596); Casparus Bauhinus, Pinax Theatri botanici (Basileae: sumptibus Ludovici Regis) pp. 101-103
- ↑ 11.0 11.1 Tambien hay mucho ají, ques su pimienta, della que vale mas que pimienta, y toda la gente no come sin ella, que la halla muy sana; puédense cargar 50 carabelas cada año en aquella Española: Columbi ephemeris (1493) p. 286 editionis 1858
- ↑ Petrus Martyr (1530): vide imaginem
- ↑ "Ají" in Friederici (1947) p. 46
- ↑ "Chile" in Friederici (1947) pp. 174-175
- ↑ Bontius ed. Piso (1658)
- ↑ Raius (1693)
- ↑ Christoph Gottlieb von Murr, Reisen einiger Missionarien der Gesellschaft Jesu in Amerika. Norimbergae, 1785 (p. 519 apud Google Books)
- ↑ Theodoro J. H. Langgaard, Novo formulario medico e pharmaceutico (1868) (p. 537 apud Google Books)
- ↑ "cayan-butter", "cayan-pepper" in {{ec|id=Cassidy et Le Page (1967)|c=F. G. Cassidy, R. B. Le Page, Dictionary of Jamaican English (Cantabrigiae: Cambridge University Press, 1967) p. 97; "cayenne" in The Oxford English Dictionary (Oxonii: Clarendon Press, 1989. 20 voll.)
- ↑ "Uchu" in Friederici (1947) p. 639
- ↑ 21.0 21.1 Bock (1539)
- ↑ del axí, a qui deçimos pimienta, del que truxe el otro viaje a V. Al., aquí ay y abrá cuanto V. Al. mandare, que les siembran y naçen en huertas: Columbi liber copiarum (1493-1503) no. 2
- ↑ Tienen por especia, por lo adobar, una especia que se llama Agí con la cual comen también el pescado, como aves cuando las pueden haber: Chanca (1494) p. 370 editionis 1858
- ↑ Conquisitator anonymus (post 1519) f. 258v editionis 1606
- ↑ Hanno una sorte di pepe da condire, che si chiama Chil, che niuna cosa mangiano senza esso: Conquisitator anonymus (post 1519): vide imaginem
- ↑ Fuchsius (1542) p. 732
- ↑ Fuchsius (1542) p. 733
- ↑ Fuchsius (1542) p. 734
- ↑ Fuchsius (1542); imagines ab Alberto Mayer pictas, cf. H. Walter Lack, "Eine unbekannte Wiener Bilderhandschrift: Der Codex Amphibiorum" in Annalen des Naturhistorischen Museums in Wien vol. 104 B (2003) pp. 463-478
- ↑ Piperitis called also siliquastram after the judgemente of Fuchsius ... called in Englishe Indishe peper ... If thys herbe be not it that it is taken for, the yealow seedes whiche oughte to be whyte do onely hynder. The herbe groweth in certeyne gardines in Englande: William Turner, The Names of Herbes in Greke, Latin, Englishe, Duch and Frenche (Londinii: John Day, 1548) s.v. "Piperitis" (James Britten, ed., The Names of Herbes, by William Turner [Londinii: English Dialect Society, 1881] p. 63)
- ↑ Gesnerus (1561)
- ↑ These plants are brought from forren countries, as Ginnee, India and those parts, into Spaine and Italy; from whence wee have received seede for our English gardens, where they come to fruit bearing, but the cod doth not come to that bright red colour which naturally it is possessed with . . . by reason of these unkindely yeeres that are past: Gerard (1597)
- ↑ Clusius (1574) p. 71. No quiero dexir de dezir de la pimienta que traen delas Indias, que non solo sirve a medicina, pero es especie excelentissima, la qual es conocida en toda España, porque no ay jardin ni huerta ni maceton que no la tenga sembrada por la hermosura del fructo que lleva. Es planta grande, tanto que yo he visto en esta ciudad alguna que ygualava con algunes arboles. Echa las hojas verdes a modo de albahaca de la ancha que llaman charanfoli. Echa unas flores blancas de que sale el fructo, que es en diversas formas: unos pimientos son largos, otros redondos, otros de hechura de melones, otros de ceresas, pero todos son al principio quando no estan maduros muy verdes, et maduros muy colorados, con un color muy gracioso. Usan dellos en todos los guisados y potages, porque haze mejor gusto que la pimienta comun: hecho tajadas y echadas en caldo, es salsa excelentissima, usan dellos en todo aquello que sirven las especies que traen de Maluco y de Calicud. Desieren en que las della India cuestan muchos ducados: estotra no cuesta mas que sembrarla, porque en una planta ay especias para todo el año, con menos daño y mas provecho nostro. Conforta mucho, ressuelve ventosidades, son buenos para el pecho, y para los frios de complexion, calienta y conforta, corroborando los miembros principales. Es caliente y seca casi en quarto grado: Nicolás Monardes, Dos libros. El uno trata de todas las cosas que traen de nuestras Indias Occidentales (Hispali, 1565) quaternion f 6
- ↑ Clusius (1574) p. 74
- ↑ Gregorius de Regio (1611) pp. 104-105
- ↑ Garcias Lasus (1609)
- ↑ It is a native of the warmest climates of America and Africa ... The last week of [February] will be the proper time for sowing them: Hill (1757)
- ↑ C’est la seule plante, après les fèves, pour laquelle les paysans de Provence et de Languedoc ne plaignent pas les petits soins ... Les plus pressés sèment en février, les autres en mars: Rozier (1789)
- ↑ Descourtilz (1828)
- ↑ Michel Félix Dunal, Histoire naturelle, médicale et économique des Solanum. Lutetiae: Koenig, 1813 (Textus apud Google Books)
- ↑ Nicolaus Iosephus Jacquin, Hortus botanicus Vindobonensis (Vindobonae: typis Leopoldi Joannis Kaliwoda aulae imperialis typographi, 1770-1776) vol. 3 p. 38, tab. 67
- ↑ Foreign pepper (fanjiao 䔐㢺): it has dense growth. The flowers are white. The fruits look just like the worn-out tip of a writing brush. Their flavor is hot/spicy (la 彋). Their color is red. They are very pleasing to look at. They grow from seeds: Gao Lian (1591): vide Dott (2020) p. 132
- ↑ Yi Su-gwang (1614): vide Dott (2020) p. 24
- ↑ Caterina M.J., Schumacher M. A., et al. (Oct 1997). "The capsaicin receptor: a heat-activated ion channel in the pain pathway". Nature 389 (6653): 816-24
- ↑ Cui M., Honore P., et al. (Sep 2006). "TRPV1 receptors in the CNS play a key role in broad-spectrum analgesia of TRPV1 antagonists". The journal of neuroscience 26 (37): 9385-93
- ↑ Vincent La Chapelle, Le cuisinier moderne (2a ed. 5 voll. Hagae Comitum, 1742) vol. 5 p. 90
- ↑ Hill (1757)
- ↑ Dans la majeure partie de nos provinces du nord, on ne cultive cette plante que pour la décoration des potagers ... Il n’en est pas ainsi dans les provinces de l’intérieur, son fruit dans la maturité et quand il est sec tient complètement lieu de poivre dans les cuisines des grandes et petites fermes. Dans nos provinces du midi, leurs habitans préfèrent un poivron à l’oignon et à l’ail pour le repas du matin. Le poivron est ce fruit encore petit et vert, et qui n’a pas encore changé de couleur. Lorsque sa robe a pris la teinte du corail, il ne sert plus que pour la cuisine ... Le fruit tient lieu de poivre à une très-grande partie des habitans de ce royaume. Quelques personnes font confire dans le vinaigre les poivrons, de la même manière que les cornichons. Les marchands de vinaigre ont grand soin d’ajouter une certaine quantité de poivrons murs et secs dans leurs barriques de vinaigre, dont ils augmentent singulièrement la "force": Rozier (1789)
- ↑ Les Indiens les préfèrent au poivre ordinaire, et les mangent crus. On les confit aussi au sucre et l'on en porte sur mer pour servir dans les voyages de long cours ... On les cueille aussi en vert ... La plupart des autres espèces de piment sont en usage chez les Indiens, qui en mêlent dans leurs ragoûts [et] en font des espèces de bouillons ou de décoctions très-fortes ... Les Portugais établis dans ces contrées appellent ces potions stomachiques caldo di pimento ... C'est particulièrement avec le piment à petites baies que les Indiens préparent leur beurre de cayan: Descourtilz (1828)
- ↑ A. A. El-Deek et al., "Hot pepper (Capsicum Annum) as an alternative to oxytetracycline in broiler diets and effects on productive traits, meat quality, immunological responses and plasma lipids" in Archiv fur Geflügelkunde vol. 76 (2012) pp. 73-80
- ↑ "Capsici fructus acer" (1999) apud European Agency for the Evaluation of Medicinal Products; M. M. A. Mtambo et al., "Evaluation of the efficacy of the crude extracts of Capsicum frutescens, Citrus limon and Opuntia vulgaris against Newcastle disease in domestic fowl in Tanzania" in Journal of Ethnopharmacology vol. 68 (1999) pp. 55–61; Cheryl Lans et al., "Ethnoveterinary Medicine: Potential Solutions for Large-Scale Problems?" in Veterinary Herbal Medicine (2007)
- ↑ Kevin A. Jernigan, "Barking up the same tree: a comparison of ethnomedicine and canine ethnoveterinary medicine among the Aguaruna" in Journal of Ethnobiology and Ethnomedicine vol. 5 (2009) no. 33
Bibliographia
- Bibliographica
- Jean-Patrick Ferrari, Georges Aillaud, "Bibliographie du genre Capsicum" in Journal d'agriculture traditionnelle et de botanique appliquée vol. 18 (1971) pp. 385-480
- Fontes antiquiores
- 1493 : Christophorus Columbus, Ephemeris primae navigationis a Bartholomaeo Casao rescripta, in Martin Fernandez de Navarrete, ed., Colección de los viages y descubrimientos vol. 1 (2a ed. Matriti, 1858) pp. 153-313
- 1493-1503 : Christophorus Columbus, Epistulae ineditae in Antonio Rumeu de Armas, ed., Libro copiador de Cristóbal Colón: correspondencia inédita con los Reyes Católicos sobre los viajes a América (Matriti, 1989) Editiones interretiales
- 1494 : Didacus Álvarez Chanca, Epistula de secunda navigatione Christophori Columbi, in Martin Fernandez de Navarrete, ed., Colección de los viages y descubrimientos vol. 1 (2a ed. Matriti, 1858) pp. 370-371
- post 1519 : "Relatione di alcune cose della Nuova Spagna e della gran città di Temestitan Messico" in Giovanni Battista Ramusio, ed., Navigationi et viaggi (Venetiis, 1555-1559) vol. 3 vol. 3 f. 306r; vol. 3 f. 255v editionis 1606
- 1535 : Gonzalo Fernandez de Oviedo y Valdés, La historia general delas Indias (f. 75r apud Google Books); José Amador de los Rios, ed., Historia general y natural de las Indias, islas y tierra-firme del mar Océano (4 voll. Matriti: Real Academia de la Historia, 1851-1855 vol. 1 p. 275)
- 1530 : Petrus Martyr ab Angleria, De orbe novo decades lib. 5 cap. 9 f. 83r
- c. 1536 : Bartolomé de las Casas, Apologética historia sumaria cap. 10 (M. Serrano y Sanz, ed., Historiadores de Indias vol. 1 [Matriti: Bailly-Baillière, 1909] p. 27)
- 1536 : Ioannes Ruellius, De natura stirpium libri III (Lutetiae) (pp. 379-380 apud Google Books)
- 1539 : Hieronymus Bock, New Kreütter Buch pars 2 f. 86v; eiusdem Kreüterbuch (1551) ff. 350r-351r; eiusdem Kreutterbuch (1560) ff. 342-344
- ante 1542 : Codex Mendoza (liber pictus, c. 1534/1542) f. 51v-52r etc.; cf. Frances Berdan, Patricia Anawalt, The Essential Codex Mendoza (Berkeleiae, 1997) pp. 132-133 etc.
- 1542 : Leonhartus Fuchsius, De historia stirpium commentarii insignes pp. 731-735
- 1548 : William Turner, The Names of Herbes in Greke, Latin, Englishe, Duch and Frenche (Londinii: John Day, 1548) (s.v. "Piperitis" apud Google Books); recensio Michiganensium
- 1550 : Hieronymus Cardanus, De subtilitate pp. 197-198
- 1557 : Hans Staden, Warhaftige Historia und Beschreibung eyner Landtschafft der wilden, nacketen, grimmigen menschfresser Leuthen in der Newenwelt America gelegen lib. 2 cap. 11, cap. 38; p. 110, p. 132 versionis Latinae 1592
- 1557 : Iulius Caesar Scaliger, Exotericarum exercitationum liber quintus decimus, de subtilitate, ad Hieronymum Cardanum (ff. 200v-201r apud Google Books)
- ante 1561 : Bartolomé de las Casas, Historia de las Indias pp. 304-305 editionis 1876
- 1561 : Conradus Gesnerus, "De hortis Germaniae" in Valerius Cordus, Annotationes in Dioscoridis ... [etc.] f. 272b "Piper Indicum, capsicum ... piper Hispanicum, Calecuticum, Bresilicum"
- 1565 : Nicolaus Monardes, Dos libros. El uno trata de todas las cosas que traen de nuestras Indias Occidentales quaternion f 6
- 1574 : Nicolaus Monardes; Carolus Clusius (ed.), De simplicibus medicamentis ex occidentali India delatis quorum in medicina usus est pp. 71-74
- 1575 : Lorenzo Pérez, Libro de Theriaca. Toleti: en casa de Juan de Ayala (pp. 285-286 apud Google Books) ("pimiento de las Indias, siliquastro, capsico")
- ante 1581 : Didacus Duran, Historia de las Indias de Nueva-España y islas de Tierra Firme (Mexicopoli, 1867-1880) vol. 1 p. 211 etc.
- ante 1584 : Bernardus Díaz del Castillo, La historia verdadera de la conquista de la Nueva España (manuscriptum, ante 1584) cap. 83 p. 254 editionis interretialis Serés
- ante 1585 : Bernardinus de Sahagun, Historia general de las cosas de Nueva España lib. 10 f. 48v-49r (Charles E. Dibble, Arthur J. O. Anderson, edd., Florentine Codex: Book 10: The People [Santa Fe: School of American Research, 1961] pp. 67-68)
- 1585 : Castore Durante(en), Herbario nuovo. Romae (p. 344 apud Google Books) (pepe d'India)
- 1590 : Iosephus de Acosta, Historia natural y moral de las Indias (Hispali: en casa de Juan de Leon) pp. 246-247
- 1591 : Gao Lian, Commentarii octo de vitae principiis (遵生八牋: vide Dott (2020) p. 132)
- 1591 : Juan de Cárdenas, Primera parte de los problemas y secretos maravillosos de las Indias (Mexicopoli) pp. 113-115 editionis 1913
- ante 1595 : Franciscus Hernandez; Nardus Antonius Recchus, scriba, De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu (manuscriptum, ante 1595) ff. 92v-94r
- 1596 : Casparus Bauhinus, Phytopinax. Basileae: per Sebastianum Henricpetri pp. 155-156
- 1597 : John Gerard, The Herball, or generall historie of plantes pp. 292-293 "Of Ginny or Indian pepper"
- 1601 : Israel Spachius, interpr.; Ioannes Fragosus, Aromatum, fructuum et simplicium aliquot medicamentorum ex India utraque .. in Europam delatorum ... historia brevis. Argentinae (f. 33r apud Google Books) "Piper Indorum Occidentalium, quod vocant Axi"
- 1609 : Garcias Lasus Inca, Comentarios Reales de los Incas vol. 1 f. 210; recensio interretialis
- 1611 : Gregorius de Regio; Carolus Clusius, interpr., "De varietate capsicorum" in Carolus Clusius, Curae posteriores pp. 95-108
- 1614 : Yi Su-gwang, Variae commentationes Jibong (Jibong yuseol: vide Dott (2020) p. 24)
- c. 1622 : Ioannes Smith, The Historye of the Bermudaes or Summer Islands (ed. J. Henry Lefroy. Londinii: Hakluyt Society, 1889 p. 277)
- 1625 : Ioannes de Laet, Nieuwe wereldt, ofte Beschrijvinghe van West-Indien. Lugduni Batavorum: Isaack Elzevier, 1625 (p. 5 et passim apud Google Books); eiusdem Novus orbis, seu Descriptionis Indiae Occidentalis libri XVIII (1633) pp. 7, 280, 610 ("Axi")
- 1630 : Bartholomaeus Ambrosinus, Panacea ex herbis quae a sanctis denominantur concinnata ... accessit Capsicorum, cum suis iconibus, brevis historia. Bononiae: apud haeredes Victorii Benatii
- 1635 : Ioannes Eusebius Nierembergius, Historia naturae maxime peregrinae (Antverpiae: ex officina Plantiniana, 1635) pp. 363-364
- 1636 : Antonio de Leon Pinelo, Question moral, si el chocolate quebranta el ayuno eclesiastico. Matriti: por la viuda de Juan Gonçalez (f. 6r apud Google Books)
- 1642 : Iacobus Bontius, De medicina Indorum libri IV (Lugduni Batavorum: apud Franciscum Hackium) (pp. 90-91 apud Google Books) "An nescis, eos addere fructum ricini Americani, quod lada Chili Malaii vocant, quasi dicas Piper è Chile, Brasiliae contermina regione ..."
- 1645 : Guillaume Coppier, Histoire et voyage des Indes occidentales, et de plusieurs autres regions maritimes et esloignées. Lugduni: Jean Huguetan (pp. 80-81, 92, 112 apud Google Books)
- 1648 : Thomas Gage, The English-American his Travail by Sea and Land, or A new survey of the West India's. Londinii: John Sweeting pp. 98-101, 108-111, 140-143
- ante 1653 : Bernabé Cobo, Historia del Nuevo Mundo (1890-1893) (vol. 1 pp. 371-374; libri manu scripti ff. 228r-229v
- 1657 : Jean-Baptiste Du Tertre, Histoire generale des Antilles habitées par les François vol. 2 (Lutetiae: Thomas Jolly) (pp. 94-96, 120, 238, 260, 373, 377, 389, 470 apud Google Books)
- 1658 : Charles de Rochefort, Histoire naturelle et morale des iles Antilles de l'Amerique (Roterodami: Arnould Leers) pp. 95, 102, 445, 479, 482, 500; 2a ed., 1665, pp. 111, 118, 500, 534, 556
- 1658 : Iacobus Bontius; Gulielmus Piso, ed., De Indiae utriusque re naturali et medica libri (Amstelaedami: apud Elzevirios) pars i (Piso) pp. 225-226 ("Quiya sive piper Brasiliense ... Teste Ximene Mexicani hanc plantam Chilli vocant, quae fert siliquas illas Hispaniolae Incolae Axi et Antiqui Siliquastrum, Hispani Piper vocant Americanum, et Auctarius Capsicum"), pars iii (Bontius) p. 200
- 1691 : Madame d'Aulnoy(fr), Relation du voyage d'Espagne. Hagae Comitum: chez Henri van Bulderen (vol. 3 pp. 147-148 apud Google Books) ("pimento")
- 1693 : Ioannes Raius, Historia plantarum generalis (1693) (vol. 1 pp. 676-679 apud Google Books)
- 1699 : Lionel Wafer, A New Voyage and Description of the Isthmus of America. Londinii (George Parker Winship, ed., 1903 p. 107)
- 1707-1725 : Hans Sloane, A Voyage to the Islands Madera, Barbadoes, Nieves, S. Christophers and Jamaica (2 voll. Londinii) vol. 1 pp. 240-243 et tab. 146, vol. 2 p. 378
- 1719 : Histoire naturelle du cacao, et du sucre. Lutetiae: Laurent d'Houry (p. 135 apud Google Books) ("a été transporté en France ou il croît comme en Amerique en gousses piramidales de deux à trois pouces de long; elles sont d'abord rouges, puis jaunes, rouges et noires successivement; on les confit au vinaigre comme les capres et les cornichons")
- 1720 : Histoire naturelle du cacao et du sucre. 2a ed. Amstelodami (fasc. 6 p. 135 apud Google Books)
- c. 1722 : Franciscus Ximénez de Quesada, Historia natural de la provincia de San Vicente de Chiapas y Guatemala (fide Andrews (1995) p. 32)
- 1723-1735 : Aerae Yongzheng Chorographia Shandong (山东通志): 秦椒,色红有子与花椒味俱辛 ("Pipera qin colore rubra, granis plena, tam calida quam zanthoxyli fructus")
- 1741 : "Piper Hispanicum, Piper Indicum" in Arthur Conrad Ernsting, Nucleus totius medicinae. Nova ed. (vol. 1 pp. 611-612 apud Google Books)
- 1742 : Savary des Bruslons, Dictionnaire universel de commerce, d'histoire naturelle et des arts et métiers. Nova ed. Genavae (vol. 2 coll. 272-273 apud Google Books) ("Poivre de Guinée")
- 1747 : Georgius Everhardus Rumphius, Herbarium Amboinense (Amstelaedami: Chanquion, 1741-1750) vol. 5 pp. 247-252 et tab. 88; cf. E. D. Merrill, An Interpretation of Rumphius's Herbarium Amboinense. Manilae: Department of Agriculture and Natural Resources, Bureau of Science, 1917 p. 462
- "Malaice Lada Tschili, ac tantummodo Tschili, unde multi crediderunt, hoc Piperis genus primum ex regno Chili fuisse translatum, quod cum vero non videtur convenire" (lib. 8, cap. 50).
- 1752 : "Brasilien-Pfeffer" in Carl Günther Ludovici, Eröffnete Akademie der Kaufleute, oder vollständiges Kaufmanns-Lexicon vol. 1 (Lipsiae, 1752) (coll. 2091-2095 apud Google Books)
- 1753-1761 : Pehr Kalm, En resa til Norra America Textus (fide Andrews (1995) p. 32)
- 1756 : Patrick Browne, The Civil and Natural History of Jamaica. Londinii: White (pp. 176-177 apud Google Books)
- 1757 : John Hill, Eden, or a compleat body of gardening (Londinii: Osborne, 1757) pp. 13-14
- 1783 : Martin Dobritzhofer, Geschichte der Abiponer, einer berittenen und kriegerischen Nation in Paraquay. Vienna: bei Joseph Edlen von Kurzbek, 1783 (vol. 1 p. 63 apud Google Books)
- 1789 : Abbé Rozier, Cours d'agriculture (12 voll. Lutetiae, 1781-1805) vol. 8 pp. 170-171 ("Poivre d'Inde ou de Guinée, ou poivre long, ou corail des jardins")
- 1794 : Ignaz Pfefferkorn(de), Beschreibung der Landschaft Sonora (fide Andrews (1995) p. 33)
- 1796 : Yuan Mei, Suiyuan shidan (Sean J. S. Chen, ed. et interpr., 喇虎醬 = Lahu Sauce)
- 1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) p. 183 ("piment ou poivre-long"); vol. 7 (1810) pp. 143-147, 185-186 ("piment enragé ou poivre de Guinée")
- 1820 : John Crawfurd, History of the Indian Archipelago. Edinburgi (vol. 1 p. 377 apud Google Books)
- 1826 : Whitelaw Ainslie, Materia Indica. Londinii: Longman vol. 1 pp. 306-308
- 1828 : Michel Étienne Descourtilz, Flore médicale des Antilles fasc. 6 (1828) pp. 172-181, tabb. 422-423 ("vulg. Poivre d'Inde; Piment zozo, piment enragé, poivre d'oiseau, piment caraìbe")
- 1832 : Edwin Lankester, Vegetable Substances Used for the Food of Man pp. 313-314
- 1841 : Morris Mattson, The American Vegetable Practice, or a new and improved guide to health. Bostoniae: Daniel L. Hale (vol. 1 pp. 180-191, 278-279 et passim apud Google Books) ("Capsicum, Cayenne")
- 1841 : Samuel Thomson, The Thomsonian Materia Medica, or botanic family physician. 13a ed. Albaniae Novi Eboraci (p. 752 et passim apud Google Books) ("strong pepper sauce")
- 1850 : J. W. Comfort, The Practice of Medicine on Thomsonian Principles. Nova ed. Philadelphiae (pp. 101-105 et passim apud Google Books) ("pepper sauce, capsicum tea, cayenne pepper")
- 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
- 1868 : "Pimenteira da terra" in Theodoro J. H. Langgaard, Novo formulario medico e pharmaceutico (1868) (pp. 537-538 apud Google Books)
- 1879 : Friedrich A. Flueckiger, Daniel Hanbury, Pharmacographia. 2a ed. Londinii, 1879 (pp. 452-455 apud Google Books) ("Fructus capsici")
- 1883 : Alphonse de Candolle, Origine des plantes cultivées (Lutetiae: Baillière) pp. 229-230
- 1885 : William Dymock, The Vegetable Materia Medica of Western India. Bombay (pp. 640-643 apud Google Books)
- 1889 : George Watt, A Dictionary Of The Economic Products Of India vol. 2 (Calcuttae) pp. 134-140
- 1919 : E. L. Sturtevant; U. P. Hedrick, ed., Sturtevant's notes on edible plants (Report of the New York Agricultural Experiment Station, 1919, pars 2. Albaniae, 1919) pp. 134-140
- Lexicographica
- "ají", "chile", "cumarí", "malagueta", "uchu" in Georg Friederici, Amerikanistisches Wörterbuch (Hamburgi: Cram, De Gruyter, 1947) pp. 46, 174-175, 225, 369-371, 639 (Paginae selectae apud Google Books)
- Eruditio recentior
- Araceli Aguilar-Meléndez et al., edd., Los chiles que le dan sabor al mundo. Massiliae: IRD Editions, 2019 Textus
- Heather Arndt Anderson, Chilli: a global history. Londinii: Reaktion Books, 2016. ISBN 978 1 78023 635 3
- Jean Andrews, Peppers: the domesticated capsicums. 2a ed. Austin: University of Texas Press, 1995
- D. J. Cotter, A Review of Studies on Chile. NMSU Cooperative Extension Service and Agricultural Experiment Station, 1980
- "Chilli" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 169-171
- Amit Krishna De, ed., Capsicum: The genus Capsicum. Londinii: Taylor & Francis, 2003 (Paginae selectae apud Google Books)
- Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. Mexicopoli: Fondo de Cultura Económica, 1998
- Elizanilda Ramalho do Rêgo, Mailson Monteiro do Rêgo, Fernando Luiz Finger, edd., Production and Breeding of Chilli Peppers (Capsicum spp.). Springer, 2016
- Vincent M. Russo, ed., Peppers: Botany, Production and Uses. Wallingford: CAB International, 2012 (Paginae selectae apud Google Books)
- Vito Teti, Storia del peperoncino: un protagonista delle culture mediterranee. Romae: Donzelli, 2007. — 2a ed. 2015
- De origine et domesticatione
- Araceli Aguilar-Meléndez et al., "Genetic diversity and structure in semiwild and domesticated chiles (Capsicum Annuum; Solanaceae) from Mexico" in American Journal of Botany vol. 96 (2009) pp. 1190-1202
- De origine et archaeologia
- Katherine L. Chiou, Christine A. Hastorf, Capsicum spp. at the Preceramic Sites of Huaca Prieta and Paredones, Chicama Valley, Peru. Berkeleiae: UCB Archaeobotany Laboratory, 2012; Textus
- Katherine L. Chiou et al., "Appendix 4: Chile pepper distribution and use" in Tom D. Dillehay, ed., Where the Land Meets the Sea (Austinopoli: University of Texas Press, 2017) pp. 645-655
- Katherine L. Chiou, Christine A. Hastorf, "A Systematic Approach to Species-Level Identification of Chile Pepper (Capsicum spp.) Seeds: Establishing the Groundwork for Tracking the Domestication and Movement of Chile Peppers through the Americas and Beyond" in Economic Botany vol. 68 (2014) pp. 316-336 JSTOR
- Charles R. Clement, Michelly de Cristo-Araújo, Geo Coppens d’Eeckenbrugge, Alessandro Alves Pereira, Doriane Picanço-Rodrigues, "Origin and Domestication of Native Amazonian Crops" in Diversity vol. 2 (2010) pp. 72-106
- Linda Perry et al., "Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas" in Science vol. 315 (2007) pp. 986-988
- Linda Perry, Kent V. Flannery, "Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico" in PNAS vol. 104 (2007) pp. 11905-11909 JSTOR
- Barbara Pickersgill, "The Archaeological Record of Chili Peppers (Capsicum Spp.) and the Sequence of Plant Domestication in Peru" in American Antiquity vol. 34 (1969) pp. 54-61 JSTOR
- De historia prae-Columbiana
- Cecil H. Brown et al., "The Paleobiolinguistics of Domesticated Chili Pepper (Capsicum spp.)" in Ethnobiology Letters vol. 4 (2013) pp. 1-11 JSTOR
- Sophie D. Coe, America's First Cuisines (Austinopoli: University of Texas Press, 1994) pp. 60-65
- Janet Long, "Orígenes, rutas y evolución del Capsicum" in Artes de México no. 126 (2017) pp. 8-17 JSTOR
- Janet Long Towell, "Los senderos prehispánicos del capsicum" in J. Long Towell, Amalia Attolini Lecón, edd., Caminos y mercados de México (Mexicopoli: Universidad Nacional Autónoma de México, Instituto Nacional de Antropología e Historia, 2009 ~) pp. 79-106
- Paul E. Minnis, Michael E. Whalen, "The first prehispanic chile (Capsicum) from the U.S. Southwest/Northwest Mexico and its changing use" in American Antiquity vol. 75 (2010) pp. 245-257 JSTOR
- Barbara Pickersgill, "Migration of chili peppers, Capsicum spp., in the Americas" in D. Stone, ed., Pre-Columbian plant migration (Papers of the Peabody Museum of Archeology and Ethnology vol. 76. Cantabrigiae Massachusettensium: Harvard University Press, 1984) pp. 105-123
- Terry G. Powis et al., "Prehispanic Use of Chili Peppers in Chiapas, Mexico" in PLOS One vol. 8 (2013) e79013
- De migrationibus post-Columbianis
- Jean Andrews, "Diffusion of Mesoamerican Food Complex to Southeastern Europe" in Geographical Review (1993) pp. 194–204
- Jean Andrews, "The Peripatetic Chilli Pepper: diffusion of the domesticated capsicums since Columbus" in Nelson Foster, Linda S. Cordell, edd., Chilies to Chocolate: Food the Americas Gave the World (Tucson: University of Arizona Press, 1992) pp. 81-94 (Paginae selectae apud Google Books) Exemplar mutuabile
- Michael Krondl, "The chile diaspora: unravelling evidence from sixteenth century botanicals" in Mark McWilliams, ed., Herbs and Spices: Oxford Food Symposium 2020 (Londinii: Prospect Books, 2021)
- Stefan Halikowski Smith, "In the shadow of a pepper-centric historiography: Understanding the global diffusion of capsicums in the sixteenth and seventeenth centuries" in Journal of Ethnopharmacology vol. 167 (2014) pp. 64-77
- Pasquale Tripodi et al., "Global range expansion history of pepper (Capsicum spp.) revealed by over 10,000 genebank accessions" in PNAS vol. 118 (34) e2104315118 (16 Augusti 2021)
- Clifford A. Wright, "The Medieval Spice Trade and the Diffusion of the Chile" in Gastronomica vol. 7 no. 2 (2007) pp. 35-43 JSTOR
- De historia recentiore
- André Luís Cote Roman, Lin Chau Ming, Maria das Graças Piras Sablayrolles, Pimentas Capsicum L. no Brasil: notas sobre botânica, histórica, concepções indígenas e folclore]. Porto Alegre, 2020 Textus
- Marie-Christine Daunay, Henri Laterrot, Jules Janick, "Iconography and History of Solanaceae: Antiquity to the XVIIth Century', in: Jules Janick, Horticultural Reviews, vol. 34 (2007), pp. 1-112 (Paginae selectae apud Google Books)
- Marie-Christine Daunay, Henri Laterrot, Jules Janick, "Iconography of the Solanaceae from Antiquity to the XVIIth Century: a Rich Source of Information on Genetic Diversity and Uses" in Acta Hort. no. 745 (2007) pp. 59-88
- Brian R. Dott, The Chile Pepper in China: a cultural biography. Novi Eboraci: Columbia University Press, 2020
- W. H. Eshbaugh, "Peppers: history and exploitation of a serendipitous new crop discovery" in Jules Janick, J. E. Simon, edd., New crops (Novi Eboraci: Wiley, 1993) pp. 132–139
- Carlos A. García-González, Cristina Silvar, "Phytochemical Assessment of Native Ecuadorian Peppers (Capsicum spp.) and Correlation Analysis to Fruit Phenomics" in Plants vol. 9 viii no. 986 (4 Augusti 2020)
- Zoltán Halász, Hungarian Paprika Through the Ages. Budapestini, 1968
- Angela Jianu, Violeta Barbu, edd., Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900 (Leiden: Brill, 2018) pp. 107-108, 162-163
- Rachel Laudan, Jeffrey M. Pilcher, "Chiles, Chocolate, and Race in New Spain: Glancing Backward to Spain or Looking Forward to Mexico?" in Eighteenth-Century Life vol. 23 ii (Maio 1999) pp. 59-70
- Divya Schäfer, "Exotic Tastes, Familiar Flavours. Transcultural Culinary Interactions in Early Modern India" in Rafael Klöber, Manju Ludwig, edd., HerStory: Historical Scholarship between South Asia and Europe. Festschrift in Honour of Gita Dharampal-Frick (Heidelbergae: CrossAsia eBooks, 2018. ISBN 978-3-946742-44-9) pp. 43-64
- Frederick J. Simoons, Food in China: A Cultural and Historical Inquiry (CRC Press, 1991) pp. 385-386 (Paginae selectae apud Google Books)
- Víctor F. Vásquez, Teresa E. Rosales, Gabriel Dorado, "Evidences of chili pepper (Capsicum frutescens) seeds in Chimú contexts of the northern coast of Peru" in Archaeobios no. 17 (2022)
- E. Yacovleff, F. L. Herrera, "El mundo vegetal de los antiguos peruanos" in Revista del Museo Nacional vol. 3 (1934) pp. 243-322, vol. 4 (1935) pp. 31-102; vide praecipue vol. 3 pp. 277-279
- De cultu et cultivarietatibus
- Paul W. Bosland, Alton L. Bailey, Jaime Iglesias-Olivas, Capsicum pepper varieties and classification. NMSU Cooperative Extension Service and Agricultural Experiment Station, 1998
- Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums. Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3
- Sabrina Isabel C. de Carvalho et al., "Morphological and genetic relationships between wild and domesticated forms of peppers (Capsicum frutescens L. and C. chinense Jacquin)" in Genetics and molecular research vol. 13 (2014) pp. 7447-7464
- David DeWitt, Paul W. Bosland, The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking. Novi Eboraci, 2014
- Mario Parisi, Daniela Alioto, Pasquale Tripodi, "Overview of Biotic Stresses in Pepper (Capsicum spp.): Sources of Genetic Resistance, Molecular Breeding and Genomics" in International Journal of Molecular Sciences vol. 21 vii no. 2587 (8 Aprilis 2020)
- Catherine Parry et al., "Reproductive compatibility in Capsicum is not necessarily reflected in genetic or phenotypic similarity between species complexes" in PLoS One (24 Martii 2021)
- A. Terpó, "Kritische Revision der wildwachsenden Arten und der kultivierten Sorten der Gattung Capsicum L." in Feddes repertorium vol. 72 (1966) pp. 155-191
- De singulis regionibus
- Reinaldo Imbrozio Barbosa et al., "Pimentas do gênero Capsicum cultivadas em Roraima, Amazônia brasileira. I. Espécies domesticadas" in Acta Amazônica vol. 32 (2002) pp. 177-232
- Reinaldo I. Barbosa, Moisés Mourão Júnior, Francisco Joaci de F. Luz, "Morphometric patterns and preferential uses of Capsicum peppers in the State of Roraima, Brazilian Amazonia" in Horticultura Brasileira vol. 28 (2010) pp. 477-482; alibi
- A. T. Erwin, "The peppers of America" in Iowa Agricultural Experiment Station: Bulletin no. 293 (1932) pp. 121–152
- Dimary Libreros et al., Catalogo de ajies (Capsicum spp.) peruanos. Romae: Bioversity International, 2013
- Carlos A. García-González, Cristina Silvar, "Phytochemical Assessment of Native Ecuadorian Peppers (Capsicum spp.) and Correlation Analysis to Fruit Phenomics" in Plants vol. 9 (2020) no. 986
- M. Jager, A. Jimenez, K. Amaya, Las cadenas de valor de los ajies nativos de Bolivia: Compilacion de los estudios realizados dentro del marco del proyecto "Rescate y promocion de ajies nativos en su centro de origen" para Bolivia. Bioversity International, 2013
- D. Libreros et al., Catálogo de ajíes nativos (Capsicum spp.) bolivianos promisorios. Bioversity International, 2014
- Anelise Macedo, "Pimentas Capsicum: uma história de sucesso na cadeia produtiva de hortaliças" in Hortaliças em revista vol. 4 no. 18 (2015)
- Sven W. Meckelmann et al., "Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)" in Journal of Agricultural and Food Chemistry vol. 61 no. 10 (2013) pp. 2530–2537
- Herundino Ribeiro do Nascimento Filho, Reinaldo Imbrozio Barbosa, Francisco Joaci de Freitas Luz, "Pimentas do gênero Capsicum cultivadas em Roraima, Amazônia brasileira. II. Hábitos e formas de uso" in Acta Amazônica vol. 37 (2007) pp. 561-568
- Cláudia S. da C. Ribeiro et al., Pimentas Capsicum. Brasiliopoli: Embrapa Hortaliças, 2008 (liber in interrete reperiendum)
- Daniela Sclavo, "Flavour, culture and food security: The spicy entanglements of chile pepper conservation in 21st century Mexico" in Plants People Planet (2023) pp. 1–10
- Paul G. Smith, Benigno Villalon, Philip L. Villa, "Horticultural Classification of Peppers Grown in the United States" in HortScience vol. 22 (1987) pp. 11-13
- Maarten van Zonneveld et al., "Screening Genetic Resources of Capsicum Peppers in Their Primary Center of Diversity in Bolivia and Peru" in PLoS One vol. 10 ix (2015) no. e0134663
- De re medica et diaetetica
- Kiran D. K. Ahuja et al., "Effects of chili consumption on postprandial glucose, insulin, and energy metabolism" in American Journal of Clinical Nutrition vol. 84 (2006) pp. 63-69
- Gaber El-Saber Batiha et al., "Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids" in International Journal of Molecular Sciences vol. 21 xv no. 5179 (22 Iulii 2020)
- Mauro Bortolotti, "Red pepper: an aid for gut functional diseases with pain?" in Annals of Gastroenterology vol. 26 (2013) p. 276
- Mustafa Chopan, Benjamin Littenberg, "The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study" in PLoS One vol. 12 i no. e0169876 (9 Ianuarii 2017)
- Narda Gavilán Guillen, Richard Tito, Norma Gamarra Mendoza, "Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits" in Pesq. Agropec. Trop., Goiânia vol. 48 (2018) pp. 237-244
- Tomi L. Olatunji, Anthony J. Afolayan, "The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review" in Food Science and Nutrition vol. 6 (2018) pp. 2239–2251; alibi
- Morrine A. Omolo et al., "Antimicrobial Properties of Chili Peppers" in Journal of Infectious Diseases & Therapy vol. 2 (2014)
- Barbara Pickersgill, "Chile Peppers" in Rafael Lira, Alejandro Casas, José Blancas, edd., Ethnobotany of Mexico: Interactions of People and Plants in Mesoamerica (Novi Eboraci: Springer, 2016) pp. 417-438 (Paginae selectae apud Google Books)
- Paul Rozin, Deborah Schiller, "The nature and acquisition of a preference for chili pepper by humans" in Motivation and Emotion vol. 4 (1980) pp. 77–101
- Paul Rozin, Lauri Ebert, Jonathan Schull, "Some Like It Hot: a temporal analysis of hedonic responses to chili pepper" in Appetite vol. 3 (1982) pp. 13-22
- Paul Rozin, K. Kennel, "Acquired preferences for piquant foods by chimpanzees" in Appetite vol. 4 (1983) pp. 69-77
- Paul Rozin, "Getting to like the burn of chili pepper: Biological, psychological and cultural perspectives" in B. G. Green, J. R. Mason, M. R. Kare, edd., Chemical senses, Volume 2: Irritation (Novi Eboraci: Marcel Dekker, 1990) pp. 231-269 pars 1 pars 2
- Valdir Florencio da Veiga et al., Chemistry and Nutritional Effects of Capsicum (Food Chemistry, Function and Analysis, 37). Royal Society of Chemistry, 2023
- De pungentia
- David C. Haak et al., "Why are not all chilies hot? A trade-off limits pungency" in Proceedings of the Royal Society B: Biological Sciences vol. 279 (2011/2012)
- Seungill Kim et al., "Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species" in Nature Genetics vol. 46 (2014) pp. 270–278
- Joshua Tewksbury et al., "Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species" in Journal of Chemical Ecology vol. 32 (2006) pp. 547-564
- Joshua J. Tewksbury et al., "Evolutionary ecology of pungency in wild chilies" in Proceedings of the National Academy of Sciences of the United States of America vol. 105 (2008) pp. 11808-11811
- De gastronomia
- Araceli Aguilar-Meléndez et al., "Chile (Capsicum spp.) as Food-Medicine Continuum in Multiethnic Mexico" in Foods vol. 10 (2021) no. 2502
- James D. Campbell, Mr Chilehead: adventures in the taste of pain. Toronti, 2003
- Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan, Chasing Chiles: Hot Spots Along the Pepper Trail. White River Junction, 2011
- "The Chiles of Oaxaca" in Diana Kennedy, Oaxaca al gusto: an infinite gastronomy (Austinopoli: University of Texas Press, 2010) pp. xix-xxii
- Jay M. Lillywhite, Jennifer E. Simonsen, Mark E. Uchanski, "Spicy Pepper Consumption and Preferences in the United States" in HortTechnology vol. 23 (2013) pp. 868–876
- Amal Naj, Peppers: A Story of Hot Pursuits. Novi Eboraci, 1992
- Sota Yamamoto, Eiji Nawata, "Use of Capsicum frutescens L. by the Indigenous Peoples of Taiwan and the Batanes Islands" in Economic Botany vol. 63 (2009) pp. 43-59 JSTOR
- Praecepta culinaria
- 1898 : Encarnación Pinedo, El cocinero español. Franciscopoli (Dan Strehl, Victor Valle, edd., Encarnación’s kitchen : Mexican recipes from nineteenth-century California [Berkeleiae: University of California Press, 2003] pp. 120-128)
Nexus interni
![](http://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Le_livre_des_merveilles_de_Marco_Polo-pepper.jpg/150px-Le_livre_des_merveilles_de_Marco_Polo-pepper.jpg)
Nexus externi
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Vicimedia Communia plura habent quae ad Capsica spectant. |
- De chili (historia, botanica etc.)
- "Capsicum and Chillies: Commercial Cultivation" apud DPI&F Queensland, Australia
- "Capsicum pepper factsheet" apud Purdue Guide to Medicinal and Aromatic Plants
- "Capsicums: Innovative Uses of an Ancient Crop: History, Botany, Breeding, and Pungency"
- "Descriptors for Capsicum (Capsicum spp.)" apud Bioversity International
- "Chile" apud Gernot Katzer's Spice Pages
- Dave Bliss, Adoption and Use of the Tomato and Pepper in England through the Industrial Revolution (dissertatio universitatis Leicestriensis)
- Salvador Montes Hernández et al., Proyecto: Recopilación y análisis de la información existente de las especies delgénero Capsicumque crecen y se cultivan en México. Primer informe (2010?)
Pinacotheca
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Capsica in Argentina
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Capsica annua varietatis friggitello
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Capsicum frutescens varietatis African Devil
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Capsicum chinense x C. frutescens varietatis Naga Jolokia vel bhut jolokia