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Capsicum galore
We use many members of the Solanaceae family (the
botanical name of the chili family) to spice up our food and add
distinct flavors to it.
Capsicum annuum, Capsicum. frutescens, and
Capsicum. boccatum are the ones that we generally use. The
genus capsicum comprises all the varieties of the fleshy-fruited
peppers that we use. However the word ‘capsicum’ is generally used
to refer to bell peppers that may be red, green or yellow in
color.
Its botanical name is
Capsicum grossum. Another variety
Capsicum Longum or long pepper is the source for what we know
as cayenne pepper or paprika.
Since when has man flavored his food with chili?
Chilies or peppers have been used since times immemorial.
They have in fact been found among some prehistoric remains too.
From archaeological evidence it has been concluded that peppers
were cultivated widely in Central and South America and were
carried to Spain in 1493. And once there all of Europe became
familiar with it.
The hot and sweet of it
The name capsicum is generally used to refer to the red,
green and yellow fleshy-fruited peppers that are not very hot.
These are generally used in salads and for seasoning various
dishes. Capsicums are virtual storehouses of Vitamins A and C and
have been woven into every regional cuisine that has come across
it. The hotter variety of chilies are generally used to prepare
sauces, pickles, and relishes or just dried and ground into a
powder for ease of use.
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