LEADER 01817nam  2200361z- 450 
001 9910571745203321
005 20230221134334.0
035   $a(CKB)5860000000046989
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/82880
035   $a(EXLCZ)995860000000046989
100   $a20202206d2010      |y             0
101 0 $aita
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$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).
606   $aBotany & plant sciences$2bicssc
615  7$aBotany & plant sciences
700   $aClauser$b Marina$4edt$0758238
702   $aGrigioni$b Andrea$4edt
702   $aLandi$b Mario$4edt
702   $aClauser$b Marina$4oth
702   $aGrigioni$b Andrea$4oth
702   $aLandi$b Mario$4oth
906   $aBOOK
912   $a9910571745203321
996   $aPeperoncini$92941533
997   $aUNINA