Varietates capsicorum
Hae cultivarietates capsicorum maiore parte speciei Capsico annuo var. annuo attribuuntur; talibus verietatibus infra enumeratis nomen speciei non affigitur. Varietates aliarum specierum, videlicet C. baccatum, C. chinense, C. frutescens, C. pubescens, infra rubricantur.[1]
- Ají amarillo, ají cusqueño, ají escabeche, Kellu-uchu (C. baccatum var. pendulum), varietas in Peruvia reperta[2]
- Ají ayucllo (C. baccatum var. baccatum), in Peruvia reperta[3]
- Ají cerezo, in Peruvia reperta[4]
- Ají charapita (C. chinense), calidissima et aromatica, in Peruvia culta[5]
- Ají colorado (C. baccatum var. pendulum), per Americam australem culta[6]
- Ají dulce(en), aliter ají cachucha, ají gustoso, ajicito (C. chinense); mitior, in America australi mediaque et insulis Caribicis culta
- Ají limo (C. chinense), calidissima, in Peruvia septentrionali culta[7]
- Ají panca (C. chinense), calidissima, in Peruvia reperta[8]
- Ají pinguita de mono, pipí de mono, pinchito de mono, bravo (C. frutescens) in silvis Peruviae reperta[9]
- Alma, in Slovacia culta[10]
- Anaheim, mitior (Sco. 1,000-1,400), Anahemi in urbe Californiensi anno circiter 1900 ad condiendum evoluta
- Ancho (immatura poblano nuncupata), mitior (Sco. 1,000-3,000), ex agris civitatis Angelorum (Hispanice Puebla) prope Mexicopolim orta[11]
- Arnaucho (ambiguum: C. chinense sive et C. frutescens) in Peruvia culta[12]
- Bhavnagri, mitis, in India circa Hyderabadum culta[13]
- Bhiwapur, ad tingendum (sed et comedendum) utilis, in India circa Nagpur culta, designatione geographica distincta[13]
- Bhut jolokia(en) vel Naga morich (C. chinense x frutescens), calidissima, in India orientali culta[14][13]
- Biquinho seu chupetinho (C. chinense), parva et mitissima, in Brasilia culta[15]
- Bird's eye(en) (C. frutescens), in Asia austro-orientali culta
- Bishop's crown(en) vel Chapéu-de-bispo (C. baccatum var. pendulum), mitis[16]
- Bitxo de Girona(ca), mitis
- Black paprika[17]
- Bode vel Pimenta de bode (C. chinense), in Brasilia culta; videntur Bode vermelha, Bode amarelha[18]
- Bola, in Brasilia et Mexico culta[19]
- Bori, calida, in India culta[13]
- Byadagi chilli(en), mitior, in Carnatica Indiae culta[13]
- Cachucha (C. chinense), mitis, in Cuba culta[20]
- Cambuci, in Brasilia culta[21]
- Candlelight[22]
- Caribe, in Mexico boreo-orientali culta[23][11]
- Caribbean red seu Piment antillais (C. chinense), calidissima, in insulis Caribicis culta
- Carolina Reaper (C. chinense), omnium fere calidissima
- Carricillo, e Mexico orta, fortasse eadem atque tonalchilli Aztecorum[24]
- Cayennense, calidior (Sco. 35,000), origine ignoto, fortasse eadem atque milchilli Aztecorum
- Cereja, in Brasilia culta[25]
- Cháotiān(es) (si vera varietas sit)
- Chapéu-de frade (C. baccatum var. pendulum), in Brasilia culta[26]
- Cherry, calida, e Mexico orta;[27]
- Chilaca (siccata Pasilla(en) nuncupata), mitior (Sco. 2,500), fructibus tenuibus fulvis[11]
- Chile comapeño(es)[28]
- Chile costeño(es), fructu rarius flavo, in Mexico culta[29]
- Chile de agua(es)
- Chile de árbol (C. frutescens?), calidior (Sco. 25,000), in Mexico culta[30]
- Chile mulato, fructu fusco, in Mexico culta[31]
- Chilhuacle(es)[32]
- Chiltecpin vel Chiltepin seu Chile piquin (C. annuum var. glabriusculum, varietas silvatica), calidissima (Sco. 70,000-75,000), in Mexico usitata
- Chinchi-uchu (C. chinense), calidissima, in Peruvia culta[33]
- Cora, in Mexico culta, calida[34]
- Cumari vel Passarinho (C. baccatum var. praetermissum), in Brasilia culta; etiam Cumari vermelha vel bird pepper[35]
- Cumari do Pará (C. chinense), in Brasilia culta[36]
- Datil (C. chinense), calidissima et dulcis, prope Augustinopolim Floridae culta[37]
- Dede de moça, in Brasilia culta[38]
- Dulce seu Bell pepper, Doce vel Pimenta-doce, varietas vel grex varietatum mitium[39][11]
- Dundicut(en) vel Canica, in Pakistania culta[40]
- Edayur(en), mitissima, in Malabaria Indiae culta, fricta inter paropsides inlata, designatione geographica distincta[13]
- Ezpeleta(fr), mitis, apud Vascones culta
- Fatalii[41]
- Florina(en), in Graecia culta
- Fresno, mitior, in urbe Californiensi Fresno anno circiter 1950 evoluta[42]
- Fushimi-amanaga, mitis, in Iaponia culta[43]
- Garam F1, in Slovacia culta[44]
- Guajillo(es)[45]
- Güero(es), cf. Santa Fe grande
- Guindilla de Ibarra(es), in Vasconia culta
- Guntur sannam(en), calidissima (Sco. 35,000-40,000), in Telingana circa Guntur culta, designatione geographica distincta[13]
- Harmal, calida, Goae culta, designatione geographica distincta[13]
- Havanense (linguis vulgaribus habanero; C. chinense), calidissima (Sco. 200,000-300,000), fortasse e Cuba orta[46][11]
- Hungarum sive Hungarian wax seu Banana pepper, mitior (secundum Long-Solís Banana mitis, Hungarian wax pungentior)
- Iwali, calida, crebrius in India culta[13]
- Kambuzi(en) (C. chinense), in Malavia culta
- Kanthari, calidissima, in Malabaria Coromandelaque et Meghalaya culta
- Kapiya, in Bulgaria culta[47]
- Kashmiri, mitior, in Casmiria culta[13]
- Khola, calida, Goae culta, designatione geographica distincta[13]
- Labuyo(es) (C. frutescens), in Philippinis culta
- Lemon drop(en)[48]
- Longi, calidior, in Maharastra Indiae culta[13]
- Madame Jeanette(nl) (C. chinense), in Surinamia culta[49]
- Mahaba(es) vel haba, in Philippinis culta
- Malagueta (C. frutescens), calidissima, in Brasilia et Peruvia culta; videntur et Malaguetinha, Malaguetão, Malagueta amarela
- Manzano (C. pubescens)[50][11]
- Mathania, calidissima, in Rajasthana culta[13]
- Mirasol ("solem spectans"), calidior (Sco. 5,000), grex varietatum qui cascabel, catarina, Guajillo(es) comprehendit, in Mexico crebrius usitata
- Mizo, calidissima, in India boreorientali culta, designatione geographica distincta[13]
- Moruga scorpion (C. chinense), calidissima, in Trinitas (insula)Trinitatis insula nota[51]
- Mundu, calidior, in India culta[52]
- Murupi (C. chinense), mitior, in Brasilia culta[53]
- Neomexicanum inter quae Big Jim, grex varietatum mitiorum[54]
- Padrón(en), saepius mitis, in Hispania culta
- Peperoncino, in Italia ad acetariis temperandis adhibita[55]
- Peperone di Senise(it), mitis, in Italia culta
- Pimenta de cheiro (C. chinense), in Brasilia culta[56]
- Piri-piri(es) (C. frutescens), calidissima
- Poseidon, in Slovacia culta[57]
- Puca-uchu (C. baccatum var. pendulum)[58]
- Pusa jwala, calidior, in Andhra Pradesa alibique in India culta[59]
- Puya[60]
- Ramnad mundu, calida, circa Ramnad Coromandelae culta[13]
- Rocotillo (C. chinense)[61]
- Rocoto (C. pubescens), calidissima (Sco. 30,000-50,000), in Peruvia et recentius in Mexico culta
- Sankeshwari, calida, in Maharastra culta[13]
- Scotch bonnet (C. chinense), calidissima, ex insulis Caribaeis orta, Iamaicae culta[62]
- Serrano (i.e. "montanum"), calidior (Sco. 7,000-25,000), in Mexico ad coquendum embammaque guacamole conficiendum adhibita[11]
- Shimatogarashi (C. frutescens), in Okinawa culta[63]
- Spur(th), aliter Red spur vel Rooster spur[64]
- Szentesi Kosszarvú[65]
- Tabasco (C. frutescens), calidissima (Sco. 30,000-50,000), in Ludoviciana culta ad liquamen Tabasco conficiendum; et in Brasilia culta
- Takanotsume, calidior, in Iaponia culta[66]
- Tomato, mitior, in Hispania et Maroco necnon India culta[67]
- Urfa(en) vel Isot, si vera varietas sit
- Xalapense (linguis vulgaribus jalapeño; fumatum chipotle nuncupatum), calidior (Sco. 3,500-10,000), ex urbe Mexicana Xalapa appellata, in Civitatibus Foederatis crebrius usitata[11]
- Xkatik(es)
- Yellow lantern(en), Hainaniae culta
Pinacotheca varietatum selectarum[recensere | fontem recensere]
-
-
-
-
-
-
Anaheim immaturum -
Ancho immaturum (poblano) -
-
-
-
-
-
Caribbean red -
Cascabel siccatum -
-
-
Chile costeño siccatum (ad dextram appositum) -
-
Chiltecpin siccatum -
-
-
-
-
-
-
-
-
-
-
-
Mirasol siccatum (guajillo) -
Chile mulato siccatum -
-
-
-
-
-
-
-
-
Tomato -
-
_(29711943355).jpg)
.jpg)
.jpg)
,_Trimingham_(2).JPG)
_(29138596221).jpg)
.jpg)
.jpg)
.jpg)
.jpg)
Notae[recensere | fontem recensere]
- ↑ Fontes enumerationis: Bosland et al. (1998); Bosland et Votava (2012) pp. 13-38; Andrews (1995); DeWitt et Bosland (2014); Davidson (1999); de unitatibus Scoville praesertim De, ed. (2003) p. 99.
- ↑ Greene (1997)
- ↑ Greene (1997)
- ↑ Greene (1997); Barboza et al. (2022)
- ↑ Bosland et Votava (2012) pp. 33-34; DeWitt et Bosland (2014); Libreros et al. (2013) pp. 26-28; "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"
- ↑ Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 82, 188
- ↑ Bosland et Votava (2012) p. 34; DeWitt et Bosland (2014); Libreros et al. (2013) p. 25; Greene (1997); "Aji limo[nexus deficit]" apud Chileman.
- ↑ Greene (1997)
- ↑ "Nota de prensa: Perú es el único país que tiene toda la diversidad de ajíes cultivados"; Greene (1997)
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163.
- ↑ 11.0 11.1 11.2 11.3 11.4 11.5 11.6 11.7 Ornelas-Paz et al. (2010)
- ↑ Carlos I. Arbizu et al., "Characterization of the complete chloroplast genome of a Peruvian landrace of Capsicum chinense Jacq. (Solanaceae), arnaucho chili pepper" in Mitochondrial DNA Part B vol. 7 (2022) pp. 156–158
- ↑ 13.00 13.01 13.02 13.03 13.04 13.05 13.06 13.07 13.08 13.09 13.10 13.11 13.12 13.13 13.14 13.15 Sen (2023)
- ↑ Joyashree Baruah, Mohan Lal, "Capsicum chinense Jacq.: Ethnobotany, Bioactivity and Future Prospects" in B. Singh, ed., Botanical Leads for Drug Discovery (Springer Nature Singapore, 2020) pp. 349-362; Santanu Malakar, Sudipto Sarkar, Nitin Kumar, "King chilli (Capsicum chinense Jacq.), "The India's hottest chilli": An Overview" in Journal of Applied Horticulture vol. 21 (2019) pp. 53-56; Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 122
- ↑ Ribeiro et al. (2008) p. 59 et alibi; Carvalho et al. (2014) p. 7449; Ramalho do Rêgo et al, edd. (2016) p. 58; Ana Gláucia Heinrich, Melhoramento genético do pimento biquinho salmão (dissertatio universitatis Brasiliopolitanae, 2013); Victor C. Castro Alves et al., "Aroma-Active Compounds of Capsicum Chinense Var. Biquinho" in Vicente Ferreira, Ricardo Lopez, edd., Flavour Science: proceedings from XIII Weurman Flavour Research Symposium (Amstelodami: Elsevier, 2014) pp. 567-571
- ↑ Luís Paulo Firmino Romão da Silva et al., "Optimization of the Production Process of Bishop’s Crown Pepper (Capsicum baccatum var.) Hydroalcoholic Extract" in Journal of Agricultural Science vol. 12 (2020); Ramalho do Rêgo et al, edd. (2016) pp. 21, 58
- ↑ María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 2
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Jorge Pino, Víctor Fuentes, Odalys Barrios, "Volatile constituents of Cachucha peppers (Capsicum chinense Jacq.) grown in Cuba" in Food Chemistry vol. 125 (2011) pp. 860-864
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 21, 58
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156; José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
- ↑ Andrews (1995) p. 99, tab. 5; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Andrews (1995) p. 103, tab. 9
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile comapeño
- ↑ Pickersgill (2016) p. 426; "Costeño, Costeño amarillo" apud Chileman; Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. Chile costeño
- ↑ DeWitt et Bosland (2014); Andrews (1995) p. 102; González-Zamora et al. (2013); Consuelo Letechipía-de León et al., "Bioacumulación de plomo en chile de árbol (Capsicum frutescens L.) cultivado en Guadalupe, Zacatecas" in Biotecnología y sustentabilidad (2016 ii) pp. 110-114; Deisy Hervert-Harnández et al., "Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuum L.), Antioxidant Capacity, and Intestinal Bioaccessibility" in Journal of Agricultural and Food Chemistry vol. 58 (2010) pp. 3399-3406
- ↑ Pickersgill (2016) pp. 426, 433; "Ancho mulato, Mulato, Mulato costeño, Mulato isleño" apud Chileman; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 158
- ↑ Garcias Lasus (1609); Andrews (1995) p. 126, tab. 28; Libreros et al. (2013) pp. 29-43
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 157; Ricardo Muñoz Zurita, Diccionario Enciclopédico de la Gastronomía Mexicana (Mexicopoli: Larousse) s.v. chile cora
- ↑ Ramalho do Rêgo et al, edd. (2016) pp. 2, 21
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ DeWitt et Bosland (2014); Andrews (1995) pp. 127-128, tab. 29
- ↑ Ramalho do Rêgo et al, edd. (2016) pp. 9, 21
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 58
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
- ↑ Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) pp. 168, 262
- ↑ Andrews (1995) p. 107, tab. 13
- ↑ Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 97, 160; González-Zamora et al. (2013); María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053; Cinzia Trenchi, Enzo Monaco, Mario Dadomo, Peperoncino. Momenti di passione piccante (Mediolani: White Star, 2013. ISBN 9788854021280) p. 88
- ↑ Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ V. Todorova, "Fruit Characterization and Influence of Variation Factors in Pepper Kapiya Type Varieties and Breeding Lines (Capsicum annuum L.)" in Bulgarian Journal of Agricultural Science vol. 13 (2007) pp. 309-315
- ↑ "Aji lemon drop" apud Chileman
- ↑ Chilibase
- ↑ Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) pp. 96, 161; Francisco Higinio Ruiz-Espinoza et al., "Growth of four types of Capsicum spp. in substrates under a protected environment" in Revista de la Facultad de Agronomia vol. 38 (2021) pp. 902-912
- ↑ Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ De, ed. (2003) p. 205 et alibi; vide imaginem
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 2; Cecilia M. M. Araújo et al., "Morphoagronomic characteristics display high genetic diversity in murupi chili pepper landraces" in Horticultura Brasileira vol. 36 (2018) pp. 83–87
- ↑ Amal Naj, Peppers: a story of hot pursuits (Novi Eboraci: Knopf, 1992) pp. 45-66 Exemplar mutuabile
- ↑ Andrews (1995) p. 112, tab. 17
- ↑ Ramalho do Rêgo et al, edd. (2016) p. 2 et alibi
- ↑ Judita Lidiková et al., "Determination of bioactive components in selected varieties of pepper (Capsicum L.)" in International Journal of Food Properties vol. 24 (2021) pp. 1148-1163
- ↑ Andrews (1995) p. 125, tab. 27
- ↑ DeWitt et Bosland (2014); De, ed. (2003) p. 135
- ↑ González-Zamora et al. (2013)
- ↑ DeWitt et Bosland (2014); Andrews (1995) p. 130, tab. 31
- ↑ DeWitt et Bosland (2014); Andrews (1995) p. 131, tab. 32
- ↑ Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3
- ↑ Speciality Produce
- ↑ María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053
- ↑ Manikharda et al., "Physical Properties, Flavor Characteristics and Antioxidant Capacity of Shimatogarashi (Capsicum frutescens)" in J-STAGE vol. 23 (2017) no. 3; Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- ↑ Andrews (1995) p. 118, tab. 23; María Del Rocío Gómez-García, Neftalí Ochoa-Alejo, "Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.)" in International Journal of Molecular Sciences vol. 14 (2013) pp. 19025-19053 ("var. lycopersicoforme")
Bibliographia[recensere | fontem recensere]
- Fontes antiquiores
- ante 1595 : Franciscus Hernandez; Nardus Antonius Recchus, scriba, De materia medica Novae Hispaniae, Philippi Secundi Hispaniarum ac Indiarum regis invictissimi iussu (manuscriptum, ante 1595) ff. 92v-94r; Francisco Ximenez, interpr., Quatro libros de la naturaleza y virtudes de las plantas y animales que estan recevidos en el uso de medicina en la Nueva Espana (1615) lib. 2 cap. 3 ff. 72r-74r, Rerum medicarum Novae Hispaniae thesaurus (1628) lib. 5 cap. 3 pp. 134-138
- 1609 : Garcias Lasus Inca, Comentarios Reales de los Incas vol. 1 f. 210; recensio interretialis
- 1611 : Gregorius de Regio; Carolus Clusius, interpr., "De varietate capsicorum" in Carolus Clusius, Curae posteriores pp. 95-108
- 1640 : Basilius Besler, Hortus Eystettensis. 2a ed. Norimbergae classis autumnalis tabb. 6-13
- 1693 : Ioannes Raius, Historia plantarum generalis (1693) (vol. 1 pp. 676-679 apud Google Books)
- 1700 : Iosephus Pitton Tournefort, Institutiones rei herbariae pp. 152-153, tabula 66
- 1678-1703 : Henricus van Rhede tot Draakestein, Horti Malabarici pars prima [... duodecima]. Amstelaedami: sumptibus Johannis van Someren, et Joannis van Dyck pars 2 tab. 56, p. 109; pars 9 tab. 35
- 1707-1725 : Hans Sloane, A Voyage to the Islands Madera, Barbadoes, Nieves, S. Christophers and Jamaica (2 voll. Londinii) vol. 1 pp. 240-243 et tab. 146, vol. 2 p. 378
- 1747 : Georgius Everhardus Rumphius, Herbarium Amboinense (Amstelaedami: Chanquion, 1741-1750) vol. 5 pp. 247-252 et tab. 88; cf. E. D. Merrill, An Interpretation of Rumphius's Herbarium Amboinense. Manilae: Department of Agriculture and Natural Resources, Bureau of Science, 1917 p. 462
- 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
- 1919 : E. L. Sturtevant; U. P. Hedrick, ed., Sturtevant's notes on edible plants (Report of the New York Agricultural Experiment Station, 1919, pars 2. Albaniae, 1919) pp. 134-140
- Eruditio recentior
- Rimjhim Agarwal et al., "Carotenoid Profiling of Orange-Coloured Capsicums: In Search of High-Zeaxanthin Varieties for Eye Health" in Proceedings [Basileae] vol. 70 (2021) no. 84
- Araceli Aguilar-Meléndez et al., "Genetic diversity and structure in semiwild and domesticated chiles (Capsicum Annuum; Solanaceae) from Mexico" in American Journal of Botany vol. 96 (2009) pp. 1190-1202
- Jean Andrews, Peppers: the domesticated capsicums. 2a ed. Austin: University of Texas Press, 1995
- Horacio Ballina-Gómez et al., "Morphological characterization of Capsicum annuum L. accessions from southern Mexico and their response to the Bemisia tabaci-Begomovirus complex" in Chilean journal of agricultural research vol. 73 no.4 (2013)
- Gloria E. Barboza et al., Monograph of wild and cultivated chili peppers (Capsicum L., Solanaceae) (PhytoKeys no. 200, 2022)
- Paul W. Bosland, Alton L. Bailey, Jaime Iglesias-Olivas, Capsicum pepper varieties and classification. NMSU Cooperative Extension Service and Agricultural Experiment Station, 1998
- Paul W. Bosland, Eric J. Votava, Peppers: Vegetable and Spice Capsicums. Oxoniae: CABI, 2012. ISBN 978-1-84593-825-3
- Sabrina Isabel C. de Carvalho et al., "Morphological and genetic relationships between wild and domesticated forms of peppers (Capsicum frutescens L. and C. chinense Jacquin)" in Genetics and molecular research vol. 13 (2014) pp. 7447-7464
- André Luís Cote Roman et al., Pimentas Capsicum L. no Brasil: notas sobre botânica, história, concepções indígenas e folclore. Porto Alegre: SBEE, 2020
- Amit Krishna De, ed., Capsicum: The genus Capsicum. Londinii: Taylor & Francis, 2003 (Paginae selectae apud Google Books)
- David DeWitt, Paul W. Bosland, The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking. Novi Eboraci, 2014
- Daniele Giuffrida et al., "Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination" in Food Chemistry vol. 140 (2013) pp. 794-802
- Alberto González-Zamora et al., "Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature" in Molecules vol. 18 (2013) pp. 13471–13486
- Daniella Greene, "Introducing Peruvian Aji Chiles" in Chile Pepper Institute Newsletter vol. 6 no. 3 (1997)
- Dimary Libreros et al., Catalogo de ajies (Capsicum spp.) peruanos. Romae: Bioversity International, 2013
- Janet Long-Solis, Capsicum and culture: the history of chilli. Mexicopoli: Fondo de Cultura Economica, 1986
- Anelise Macedo, "Pimentas Capsicum: uma história de sucesso na cadeia produtiva de hortaliças" in Hortaliças em revista vol. 4 no. 18 (2015)
- José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625
- José de Jesús Ornelas-Paz et al., "Effect of heat treatment on the content of some bioactive compounds and freeradical-scavenging activity in pungent and non-pungent peppers" in Food Research International vol. 50 (2013) pp. 519–525
- Barbara Pickersgill, "Chile Peppers" in Rafael Lira, Alejandro Casas, José Blancas, edd., Ethnobotany of Mexico: Interactions of People and Plants in Mesoamerica (Novi Eboraci: Springer, 2016) pp. 417-438 (Paginae selectae apud Google Books)
- Elizanilda Ramalho do Rêgo, Mailson Monteiro do Rêgo, Fernando Luiz Finger, edd., Production and Breeding of Chilli Peppers (Capsicum spp.). Springer, 2016
- Cláudia S. da C. Ribeiro et al., Pimentas Capsicum. Brasiliopoli: Embrapa Hortaliças, 2008 (liber in interrete reperiendum)
- Ana M. Ribes-Moya et al., "Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening" in PLoS One (21 Novembris 2018)
- Vincent M. Russo, ed., Peppers: Botany, Production and Uses. Wallingford: CAB International, 2012 (Paginae selectae apud Google Books)
- Colleen Taylor Sen, "Chillies" in C. T. Sen et al., The Bloomsbury Handbook of Indian Cuisine (Londinii: Bloomsbury, 2023) pp. 81-83
- Pasquale Tripodi et al., "Global range expansion history of pepper (Capsicum spp.) revealed by over 10,000 genebank accessions" in Proceedings of the National Academy of Sciences vol. 118 (34) e2104315118 (16 Augusti 2021)
- Maarten van Zonneveld et al., "Screening Genetic Resources of Capsicum Peppers in Their Primary Center of Diversity in Bolivia and Peru" in PLoS One vol. 10 ix (2015) no. e0134663
- Eric J. Votava, Jit B. Baral, Paul W. Bosland, "Genetic Diversity of Chile (Capsicum Annuum var. Annuum L.) Landraces from Northern New Mexico, Colorado, and Mexico" in Economic Botany vol. 59 (2005) pp. 8–17 JSTOR
- Yuni Wahyuni et al., "Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding" in Phytochemistry vol. 72 (2011) pp. 1358-1370
- De gastronomia
- James D. Campbell, Mr Chilehead: adventures in the taste of pain. Toronti, 2003
- "Chilli" in Alan Davidson, The Oxford Companion to Food (Oxonii: Oxford University Press, 1999. ISBN 0-19-211579-0) pp. 169-171; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014
- Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan, Chasing Chiles: Hot Spots Along the Pepper Trail. White River Junction, 2011
- Jay M. Lillywhite, Jennifer E. Simonsen, Mark E. Uchanski, "Spicy Pepper Consumption and Preferences in the United States" in HortTechnology vol. 23 (2013) pp. 868–876
- Amal Naj, Peppers: A Story of Hot Pursuits. Novi Eboraci, 1992 Exemplar mutuabile