関: Capsicum、Capsicum annuum、cayenne pepper、chili pepper、paprika、red pepper

WordNet

a mild powdered seasoning made from dried pimientos
to remain unmolested, undisturbed, or uninterrupted -- used only in infinitive form; "let her be"
work in a specific place, with a specific subject, or in a specific function; "He is a herpetologist"; "She is our resident philosopher" (同)follow
have life, be alive; "Our great leader is no more"; "My grandfather lived until the end of war" (同)live
be identical to; be someone or something; "The president of the company is John Smith"; "This is my house"
happen, occur, take place; "I lost my wallet; this was during the visit to my parents house"; "There were two hundred people at his funeral"; "There was a lot of noise in the kitchen"
have the quality of being; (copula, used with an adjective or a predicate noun); "John is rich"; "This is not a good answer"
occupy a certain position or area; be somewhere; "Where is my umbrella?" "The toolshed is in the back"; "What is behind this behavior?"
spend or use time; "I may be an hour"
the shape of a bell (同)bell_shape, campana
(nautical) each of the eight half-hour units of nautical time signaled by strokes of a ships bell; eight bells signals 4:00, 8:00, or 12:00 oclock, either a.m. or p.m. (同)ship''s bell
attach a bell to; "bell cows"
a hollow device made of metal that makes a ringing sound when struck
the flared opening of a tubular device
the sound of a bell being struck; "saved by the bell"; "she heard the distant toll of church bells" (同)toll
add pepper to; "pepper the soup"
climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam (同)common pepper, black_pepper, white_pepper, Madagascar pepper, Piper_nigrum
pungent seasoning from the berry of the common pepper plant of East India; use whole or ground (同)peppercorn
sweet and hot varieties of fruits of plants of the genus Capsicum
attack and bombard with or as if with missiles; "pelt the speaker with questions" (同)pelt
United States inventor (born in Scotland) of the telephone (1847-1922) (同)Alexander Bell, Alexander Graham Bell
a phonetician and father of Alexander Graham Bell (1819-1905) (同)Melville Bell, Alexander Melville Bell
English painter; sister of Virginia Woolf; prominent member of the Bloomsbury Group (1879-1961) (同)Vanessa Bell, Vanessa Stephen

PrepTutorEJDIC

パプリカ(アマトウガラシから作った粉末香辛料)
《連結語として補語を伴なって…『である』,…だ,…です / 《位置・場所を表す語句を伴って》(…に)『ある』,いる(occupy a place or situation) / 〈物事が〉『存在する』,ある(exist);〈生物が〉生存する,生きている(live) / 行われる,起こる,発生する(take place, occur) / 存続する,そのままでいる(remain as before) / 《『be to』 do》 / …する予定である,…することになっている / …すべきだ / 《受動態の不定詞を伴って》…できる / 《命令》…するのだ / 《条件節に》…する意図がある / 《『if…were to』 do》…するとしたなら / 《『be』 do『ing』》《進行形》 / 《進行中の動作》…している,しつつある / 《近い未来》…しようとしている,するつもり / 《動作の反復》(いつも)…している / 《『be』+『他動詞の過去分詞』》《受動態》…される,されている / 《『be』+『自動詞の過去分詞』》《完了形》…した[状態にある]
『鐘』,釣り鐘;『鈴』,『ベル』,りん / 〈U〉鐘(鈴,ベル)の音 / 〈C〉鐘(ベル)状のもの / 〈C〉点鐘(船の当直交替を0時から4時間ごとに区切り,その間を30分ごとに1‐8点鐘で時を報じる.例えば2つ鳴らすことを2点鐘といい,午前または午後の1時,5時,9時を指す.8点鐘は当直交替の時間) / …‘に'鈴を付ける,‘に'ベルを取り付ける / (鈴・鐘のように)…'を'ふくらませる
〈U〉『こしょう』 / 〈C〉コショウ科の植物 / 〈C〉こしょうの実 / …‘に'こしょうをかける / (繰り返し…を)…‘に'振りかける《+『名』+『with』+『名』》
ベル(『Alexander Graham』~;米国の科学者,電話を発明した;1847‐1922)
らっぱズボン,パンタロン

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2014/06/23 11:57:46」(JST)

wiki en

Red, yellow and green bell peppers. In some countries these three different-coloured peppers are sold in packs of three and are known as "traffic light peppers".

Bell pepper, also known as sweet pepper or a pepper (in the United Kingdom and Ireland) and capsicum (in India, Australia and New Zealand), is a cultivar group of the species Capsicum annuum.^[1] Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers". Peppers are native to Mexico, Central America and northern South America. Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world's largest pepper producer, followed by Mexico and Indonesia.

Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged.^[2] Bell peppers are sensitive to an abundance of moisture and excessive temperatures.

Nomenclature

The misleading name "pepper" was given by Christopher Columbus upon bringing the plant back to Europe.^{[citation needed]} At that time peppercorns, the fruit of an unrelated plant originating from India, Piper nigrum, was a highly prized condiment; the name "pepper" was at that time applied in Europe to all known spices with a hot and pungent taste and so naturally extended to the newly discovered Capsicum genus. The most commonly used alternative name of the plant family, "chile", is of Mexican origin, from the Nahuatl word chilli or xilli. Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables.

While the bell pepper is a member of the Capsicum genus, it is the only Capsicum that does not produce capsaicin,^[3] a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. (An exception to this is the hybrid variety Mexibelle, which does contain a moderate level of capsaicin, and is therefore, somewhat hot). The lack of capsaicin in bell peppers is due to a recessive form of a gene that eliminates capsaicin and, consequently, the "hot" taste usually associated with the rest of the Capsicum genus.^[4]

The terms "bell pepper", "pepper" or in India, Australia and New Zealand "capsicum", are often used for any of the large bell shaped fruits, regardless of their color. In British English, the fruit is simply referred to as a "pepper", or additionally by color (as in the term "green pepper", for example), whereas in many Commonwealth of Nations countries, such as Canada, and Malaysia, as well as in the United States, they are called "bell peppers".^{[citation needed]} In some countries in Europe, the term "paprika", which has its roots in the word for pepper, is used – sometimes referred to by their color (e.g., "groene paprika", "gele paprika", in Dutch, which are green and yellow, respectively). The bell pepper is called "パプリカ" (papurika) in Japan. Paprika also refers to the powdered spice made from the fruits in the Capsicum genus.^[5] In Switzerland it is mostly called "peperoni", which is the Italian name of the fruit. In France, it is called "poivron", with the same root as "poivre" (meaning "pepper"), or "piment". In Korea, the word "피망" (pimang from the Japanese "ピーマン" (piiman)) refers to green bell peppers, whereas "파프리카" (papurika from paprika) refers to bell peppers of other colors.

Varieties

Peppers in 5 colors

The color can be green, red, yellow, orange and more rarely, brown, white, rainbow (between stages of ripening), lavender and dark purple, depending on the variety of pepper. Most typically, unripe fruit are green or, less commonly, pale yellow or purple. One variety, Permagreen, maintains its green color even when fully ripe. Some red, yellow, and orange peppers come from different seeds and are different cultivars of pepper. Some red peppers are simply ripened green peppers.^[6] Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.

Nutritional value

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene.^[1] The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.^[1]

Red and green bell peppers are high in para-coumaric acid.

The characteristic aroma of green peppers is caused by 3-isoButyl-2-methoxypyrazine (IBMP). Its detection threshold in water is estimated to be 2 ng/L.^[7] The same chemical is responsible for characteristic Cabernet Sauvignon green note.

Production

Bell and Chile pepper production (metric tons)^[8]
Country	2004	2005	2006	2007
People's Republic of China	12,031,031	12,530,180	13,031,000	14,033,000
Mexico	1,431,258	1,617,264	1,681,277	1,690,000
Indonesia	1,100,514	1,058,023	1,100,000	1,100,000
Turkey	1,700,000	1,829,000	1,842,175	1,090,921
Spain	1,077,025	1,063,501	1,074,100	1,065,000
United States	978,890	959,070	998,210	855,870
Nigeria	720,000	721,000	721,500	723,000
Egypt	467,433	460,000	470,000	475,000
Korea, South	410,281	395,293	352,966	345,000
Netherlands	318,000	345,000	318,000	340,000
Romania	237,240	203,751	279,126	280,000
Ghana	270,000	270,000	277,000	279,000
Italy	362,430	362,994	345,152	252,194
Tunisia	255,000	256,000	256,000	250,000
Algeria	265,307	248,614	275,888	233,000
Hungary	126,133	113,371	206,419	207,000
Morocco	182,340	190,480	235,570	192,000
Serbia*	159,741	167,477	177,255	150,257
Japan	153,400	154,000	146,900	150,000
Israel	129,100	134,700	150,677	136,000
World	24,587,124	25,261,259	26,252,907	26,056,900

Note: Serbia before 2006 incl. Montenegro

Gallery

Orange bell pepper
A variety of colored bell peppers
A whole and halved red bell pepper
A whole purple pepper
Red bell peppers
Japanese green pepper
Green, yellow and red peppers
Quadrato d'Asti Giallo bell pepper flower
Secondary fruit growing inside a capsicum annuum
Red bell pepper as decoration
yellow bell pepper plant
Green bell pepper plant

References

^ ^a ^b ^c Pharmacognosy and Health Benefits of Capsicum Peppers (Bell Peppers)
^ "Growing Peppers: The Important Facts". GardenersGardening.com. Retrieved 10 January 2013.
^ http://www.chiliwonders.com/chili.scoville.htm
^ "The World's Healthiest Foods". Archived from the original on 8 February 2010. Retrieved 23 February 2010.
^ Azhar Ali Farooqi; B. S. Sreeramu; K. N. Srinivasappa (2005). Cultivation of Spice Crops. Universities Press. pp. 336–. ISBN 978-81-7371-521-1. Retrieved 22 August 2010.
^ "Vegetable of the Month: Bell Pepper". CDC Fruit & Vegetable of the Month. Retrieved 9 April 2012.
^ Dominique Roujou de Boubee, School of Oenology, University of Bordeaux II. "Research on 2-methoxy-3-isoButylpyrazine in Grapes and Wine". Retrieved 18 March 2013.
^ "Table 64—World bell and chile peppers: Production 1990–2007". United States Department of Agriculture. Retrieved 2011-05-08.

UpToDate Contents

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English Journal

Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination.

Giuffrida D, Dugo P, Torre G, Bignardi C, Cavazza A, Corradini C, Dugo G.SourceDipartimento di Scienze dell'Ambiente, della Sicurezza, del Territorio, degli Alimenti e della Salute (S.A.S.T.A.S.). Università degli Studi di Messina, Viale Ferdinando Stagno d'Alcontres, 31, 98166 S. Agata. Messina, Italy.. Electronic address: dgiuffrida@unime.it.
Food chemistry.Food Chem.2013 Oct 15;140(4):794-802. doi: 10.1016/j.foodchem.2012.09.060. Epub 2012 Sep 28.
In this research 12 different varieties of Capsicum cultivars belonging to three species (Capsicum chinense, Capsicum annuum, Capsicum frutescens) and of various colour, shape, and dimension have been characterised by their carotenoids and capsaicinoids content. The berries were cultivated in the re
PMID 23692768

Estimation of chlorpyriphos and cypermethrin residues in chilli (Capsicum annuum L.) by gas-liquid chromatography.

Jyot G, Mandal K, Battu RS, Singh B.SourcePesticide Residue Analysis Laboratory, Department of Entomology, Punjab Agricultural University, Ludhiana, 141004, Punjab, India.
Environmental monitoring and assessment.Environ Monit Assess.2013 Jul;185(7):5703-5714. Epub 2012 Nov 1.
Dissipation of chlorpyriphos and cypermethrin in chilli was studied following three applications of a combination formulation of Nurelle-D 505 (chlorpyriphos 50 % + cypermethrin 5 %) at 1 and 2 L ha-1 at an interval of 15 days. Residues of chlorpyriphos and cypermethrin in chilli were esti
PMID 23114920

Plasticity of protease gene expression in Helicoverpa armigera upon exposure to multi-domain Capsicum annuum protease inhibitor.

Mahajan NS, Mishra M, Tamhane VA, Gupta VS, Giri AP.SourcePlant Molecular Biology Unit, Division of Biochemical Sciences, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411 008, MS, India.
Biochimica et biophysica acta.Biochim Biophys Acta.2013 Jun;1830(6):3414-20. doi: 10.1016/j.bbagen.2013.03.017. Epub 2013 Mar 23.
BACKGROUND: A multi-domain Pin-II type protease inhibitor from Capsicum annuum (CanPI-7) is known to be effective against the insect pest, Helicoverpa armigera. The present study is an attempt to investigate the optimal dose of recombinant CanPI-7 (rCanPI-7) for effective antibiosis to H. armigera a
PMID 23528893

Japanese Journal

夏秋ピーマンを加害するタバコガ類の発生実態と有効積算温度によるタバコガの発生時期の検討

上島慧里子,岡崎真一郎,祖田嘉教 [他]
大分県農林水産研究指導センター研究報告. 農業研究部編 = Bulletin of Oita Prefectural Agriculture, Forestry and Fisheries Research Center. 大分県農林水産研究指導センター編 (4), 33-44, 2014-03
NAID 40020144126

Effect of Different Drying Methods on Physical and Chemical Attributes of Blanched Green Bell Pepper

Man Lam Van,Orikasa Takahiro,Koide Shoji,Muramatsu Yoshiki,Tagawa Akio
Food Science and Technology Research 20(4), 775-783, 2014
… Changes in total chlorophyll and ascorbic acid (AsA) contents and total color difference (TCD) of blanched green bell peppers during hot air and microwave drying were investigated. … The dehydration kinetics of unblanched and blanched green bell peppers at 60°C were determined. …
NAID 130004691048

沖縄の施設栽培ピーマンにおける広食性土着天敵コミドリチビトビカスミカメのヒラズハナアザミウマおよびタバココナジラミに対する防除効果

貴島圭介,大野豪,喜久村智子 [他],清水徹
日本応用動物昆虫学会誌 57(3), 167-175, 2013
… Field experiments were replicated three times from 2008 to 2011 to evaluate the effectiveness of a polyphagous indigenous predator, Campylomma chinensis, to control Frankliniella intonsa and Bemisia tabaci in sweet pepper greenhouses in Okinawa, southwestern Japan. … tabaci in sweet pepper greenhouse cultivation. …
NAID 130003382551

Related Pictures

★リンクテーブル★

リンク元	「Capsicum」「Capsicum annuum」「red pepper」「chili pepper」「cayenne pepper」
関連記事	「bell」「pepper」「be」

「Capsicum」

Peppers, sweet, green, raw
Nutritional value per 100 g (3.5 oz)
Energy	84 kJ (20 kcal)
Carbohydrates	4.64 g
Sugars	2.4 g
Dietary fiber	1.8 g
Fat	0.17 g
Protein	0.86 g
Vitamins
Vitamin A equiv. beta-carotene lutein zeaxanthin	(2%) 18 μg (2%) 208 μg 341 μg
Thiamine (B1)	(5%) 0.057 mg
Riboflavin (B2)	(2%) 0.028 mg
Niacin (B3)	(3%) 0.48 mg
Pantothenic acid (B5)	(2%) 0.099 mg
Vitamin B6	(17%) 0.224 mg
Folate (B9)	(3%) 10 μg
Vitamin C	(97%) 80.4 mg
Vitamin E	(2%) 0.37 mg
Vitamin K	(7%) 7.4 μg
Trace metals
Calcium	(1%) 10 mg
Iron	(3%) 0.34 mg
Magnesium	(3%) 10 mg
Manganese	(6%) 0.122 mg
Phosphorus	(3%) 20 mg
Potassium	(4%) 175 mg
Sodium	(0%) 3 mg
Zinc	(1%) 0.13 mg
Other constituents
Fluoride	2 µg
	Link to USDA Database entry
	Units; μg = micrograms • mg = milligrams; IU = International units;
	Percentages are roughly approximated using US recommendations for adults.; Source: USDA Nutrient Database

　　[★]

トウガラシ、ウガラシ属、カプシクム属、Capsicum属

関: bell pepper、Capsicum annuum、cayenne pepper、chili pepper、paprika、red pepper

「Capsicum annuum」

　　[★]

トウガラシ、(変種として)ーマン

関: bell pepper、Capsicum、cayenne pepper、chili pepper、red pepper

「red pepper」

　　[★]

トウガラシ

関: bell pepper、Capsicum、Capsicum annuum、cayenne pepper、chili pepper、paprika

「chili pepper」

　　[★]

トウガラシ

関: bell pepper、Capsicum、Capsicum annuum、cayenne pepper、paprika、red pepper

「cayenne pepper」

　　[★]

トウガラシ

関: bell pepper、Capsicum、Capsicum annuum、chili pepper、paprika、red pepper

「bell」

　　[★]

n.

ベル、鐘、鈴

「pepper」

　　[★]

コショウ

関: Piper nigrum

「be」

　　[★] 　　　　　　　　　

[mehta-1] Pharmacognosy and Health Benefits of Capsicum Peppers (Bell Peppers)

[2] "Growing Peppers: The Important Facts". GardenersGardening.com. Retrieved 10 January 2013.

[3] ttp://www.chiliwonders.com/chili.scoville.htm

[4] "The World's Healthiest Foods". Archived from the original on 8 February 2010. Retrieved 23 February 2010.

[FarooqiSreeramu2005-5] Azhar Ali Farooqi; B. S. Sreeramu; K. N. Srinivasappa (2005). Cultivation of Spice Crops. Universities Press. pp. 336–. ISBN 978-81-7371-521-1. Retrieved 22 August 2010.

[6] "Vegetable of the Month: Bell Pepper". CDC Fruit & Vegetable of the Month. Retrieved 9 April 2012.

[7] Dominique Roujou de Boubee, School of Oenology, University of Bordeaux II. "Research on 2-methoxy-3-isoButylpyrazine in Grapes and Wine". Retrieved 18 March 2013.

[U.S._Bell_and_Chile_Pepper_Statistics-8] "Table 64—World bell and chile peppers: Production 1990–2007". United States Department of Agriculture. Retrieved 2011-05-08.

匿名

検索

案内

案内

bell pepper

WordNet

PrepTutorEJDIC

Wikipedia preview

wiki en

Contents

Nomenclature

Varieties

Nutritional value

Production

Gallery

See also

References

UpToDate Contents

English Journal

Japanese Journal

Related Links

Related Pictures

★リンクテーブル★

「Capsicum」

「Capsicum annuum」

「red pepper」

「chili pepper」

「cayenne pepper」

「bell」

「pepper」

「be」

Nutritional value per 100 g (3.5 oz)
Energy	84 kJ (20 kcal)

Carbohydrates	4.64 g
Sugars	2.4 g
Dietary fiber	1.8 g

Fat	0.17 g

Protein	0.86 g

Vitamins
Vitamin A equiv. beta-carotene lutein zeaxanthin	(2%) 18 μg (2%) 208 μg 341 μg
Thiamine (B1)	(5%) 0.057 mg
Riboflavin (B2)	(2%) 0.028 mg
Niacin (B3)	(3%) 0.48 mg
Pantothenic acid (B5)	(2%) 0.099 mg
Vitamin B6	(17%) 0.224 mg
Folate (B9)	(3%) 10 μg
Vitamin C	(97%) 80.4 mg
Vitamin E	(2%) 0.37 mg
Vitamin K	(7%) 7.4 μg

Trace metals
Calcium	(1%) 10 mg
Iron	(3%) 0.34 mg
Magnesium	(3%) 10 mg
Manganese	(6%) 0.122 mg
Phosphorus	(3%) 20 mg
Potassium	(4%) 175 mg
Sodium	(0%) 3 mg
Zinc	(1%) 0.13 mg

Other constituents
Fluoride	2 µg
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database