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035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/82880
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100   $a20202206d2010      |y             0
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200 10$aPeperoncini
210   $aFirenze$cFirenze University Press$d2010
215   $a1 electronic resource (80 p.)
311   $a88-927-3706-6 
330   $aThe chili pepper is a spice and medicinal remedy used since ancient times by the American peoples who were the first to undertake the domestication of 5 species belonging to the genus Capsicum (Solanaceae): Capsicum (Solanaceae): Capsicum annuum, C. baccatum, C. chinense, C. frutescens e C. pubescens. After the sixteenth century the chili pepper became similarly popular in other continents and today the five species number many reference pod-types and over 3,000 varieties. The book describes their uses in the different spheres of cuisine (aromatic, spicy and colourful), medicine (antioxidant and digestive for internal use, rubefacient and anti-rheumatic for external use) and ornamentation (cut branches, floral compositions, border plants, splashes of colour).
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615  7$aBotany & plant sciences
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200 10$aManaging cybersecurity risk $ehow directors and corporate officers can protect their businesses /$fJonathan Reuvid
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