01817nam 2200361z- 450 991057174520332120230221134334.0(CKB)5860000000046989(oapen)https://directory.doabooks.org/handle/20.500.12854/82880(EXLCZ)99586000000004698920202206d2010 |y 0itaurmn|---annantxtrdacontentcrdamediacrrdacarrierPeperonciniFirenzeFirenze University Press20101 electronic resource (80 p.)88-927-3706-6 The chili pepper is a spice and medicinal remedy used since ancient times by the American peoples who were the first to undertake the domestication of 5 species belonging to the genus Capsicum (Solanaceae): Capsicum (Solanaceae): Capsicum annuum, C. baccatum, C. chinense, C. frutescens e C. pubescens. After the sixteenth century the chili pepper became similarly popular in other continents and today the five species number many reference pod-types and over 3,000 varieties. The book describes their uses in the different spheres of cuisine (aromatic, spicy and colourful), medicine (antioxidant and digestive for internal use, rubefacient and anti-rheumatic for external use) and ornamentation (cut branches, floral compositions, border plants, splashes of colour).Botany & plant sciencesbicsscBotany & plant sciencesClauser Marinaedt758238Grigioni AndreaedtLandi MarioedtClauser MarinaothGrigioni AndreaothLandi MarioothBOOK9910571745203321Peperoncini2941533UNINA