capsicum
noun/ˈkæpsɪkəm/ · [ˈkʰæpsɪkʰəm]
Etymology Borrowed from New Latin capsicum, from Ancient Greek καψικός (kapsikós, “like a box”), from Latin capsa (“box”).
1
Any of various tropical American plants, of the genus Capsicum, principally the species Capsicum annuum and Capsicum frutescens, that are cultivated as edible peppers.
2
Australia, India, New Zealand, Singapore The non-spicy fruit of the above plants, such as the bell pepper.
- Celery is often combined with carrots and onions in gently fried aromatic base preparations for other dishes (French mirepoix, Italian soffritto, Spanish sofregit; in the Louisiana Cajun “trinity” of aromatics the carrots are replaced by green capsicums).2004, Harold McGee, chapter 6, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
- Derived terms
- capsicine, capsicum spray, oleoresin capsicum