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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)
225 0 $aLe perline del Museo
311 08$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): <i>Capsicum (Solanaceae): Capsicum annuum, C. baccatum, C. chinense, C. frutescens e C. pubescens</i>. 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   $aHot peppers
615  0$aHot peppers.
676   $a641.3384
700   $aClauser$b Marina$0758238
702   $aGrigioni$b Andrea
702   $aLandi$b Mario
801  2$bUkMaJRU
906   $aBOOK
912   $a9910774881403321
996   $aPeperoncini$92941533
997   $aUNINA