LEADER 01752oam 2200325z 450 001 9910424574503321 005 20210617122352.0 035 $a(CKB)3460000000088798 035 $a(EXLCZ)993460000000088798 100 $a20130624cuuuuuuuu uu 0 101 0 $aita 135 $auucu#---uuuuu 181 $ctxt$2rdacontent 182 $cn$2rdamedia 183 $anc$2rdacarrier 200 00$aPeperoncini /$fMarina Clauser, Andrea Grigioni, Mario Landi 210 1$aFirenze :$cFirenze University Press,$d2010 215 $a1 online resource (80 pages) $cillustrations (colour); digital, PDF file(s) 311 08$aPrint version: 9788884539755 320 $aIncludes bibliographical references. 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). 608 $bElectronic books. 700 $aClauser$b Marina$0758238 702 $aGrigioni$b Andrea 702 $aLandi$b Mario 801 2$bUkMaJRU 906 $aBOOK 912 $a9910424574503321 996 $aPeperoncini$92132144 997 $aUNINA