from
The Collaborative International Dictionary of English v.0.48
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, {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/.
[1913 Webster + PJC]
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}); .
[1913 Webster + PJC]