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

WordNet

a mild powdered seasoning made from dried pimientos
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
plant bearing very hot and finely tapering long peppers; usually red (同)cayenne_pepper, chili_pepper, chilli pepper, long_pepper, jalapeno, Capsicum annuum longum
a long and often twisted hot red pepper (同)cayenne_pepper
ground pods and seeds of pungent red peppers of the genus Capsicum (同)cayenne_pepper, red_pepper

PrepTutorEJDIC

パプリカ(アマトウガラシから作った粉末香辛料)
〈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』》
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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/11/15 19:57:35」(JST)

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Thai peppers, a Cayenne type pepper

Capsicum frutescens

The cayenne pepper—also known as the Guinea spice,^[1] cow-horn pepper, aleva, bird pepper,^[2] or, especially in its powdered form, red pepper—is a hot chili pepper used to flavor dishes. It remains green on the plant even when mature, once picked may or may not turn red which is when it is normally eaten, but also eaten while still green. It is a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika and others. The Capsicum genus is in the nightshade family (Solanaceae).

It is named for the city of Cayenne in French Guiana.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as "guinea pepper"^[3] a misnomer for "guiana pepper".^[1]

Cultivation[edit]

Most cultivated varieties of cayenne, Capsicum annuum, can be grown in a variety of locations and need approximately 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 2–4 feet (0.6–1 metre) in height and should be spaced 3 ft (1 m) apart.^[4] In gardens the plants may be planted as close as 1 ft (30 cm) apart in a raised bed. This may reduce the yield of an individual plant but will increase yields per unit area.

Chilis are mostly perennial in sub-tropical and tropical regions; however, they are usually grown as annuals in temperate climates. They can be overwintered if protected from frost, and require some pruning.^[5]

Nutrition[edit]

Cayenne pepper, by weight, is relatively high in vitamin A. It also contains vitamin B₆, vitamin E, vitamin C, riboflavin, potassium and manganese.^[6] However, given the very small amount of cayenne pepper typically consumed in a serving, it makes a negligible contribution to overall dietary intake of these nutrients.

Cayenne pepper consumption dilates the blood vessels and speeds the metabolism due to the high amounts of capsaicin. This increases circulation and blood flow to all major organs which facilitates oxygen and nutrient delivery. Research shows that cayenne pepper supports a healthy energy balance^[7] while suppressing appetite. It has also been shown to aid in the oxidation adipose tissue.,^[8] regulate high blood pressure, promote healthy liver function and tissue production, help regulate the digestive system, promote healthy mucus production in the membranes that line internal organs.

Cayenne pepper is also claimed to be an aphrodisiac because it contains capsaicin.

In cuisine[edit]

Cayenne peppers used during the marination of chicken

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor. Buffalo-wing sauce often contains Cayenne pepper.

In beverages[edit]

Beverage foods are emerging with cayenne-pepper extract, capsaicin, as an active ingredient.^[9]^[10] one example is Bonavitas cayenne pepper energy drinks.^[11]

References and notes[edit]

^ ^a ^b Culpeper, Nicholas (1814) [1653]. "Guinea Pepper". Culpeper's Complete Herbal. David Hand (Web publication). Retrieved 2011-07-13.
^ Therapeutic Research Faculty (2009). "Capiscum". Natural Medicines Comprehensive Database (Consumer Version). WebMD. Retrieved 2011-07-13.
^ The pepper from Guinea is Aframomum melegueta, "Malagueta pepper".
^ Brown, Ellen (April 27, 2006). "Growing: Cayenne". ThriftyFun.com. Retrieved 2011-07-13.
^ South Devon Chilli Farm (2010). "Chilli Seed Propagation and Plant Care". South Devon Chilli Farm. Retrieved 2011-07-13.
^ "Nutrition Facts: Spices, pepper, red or cayenne". Nutrition Data. Condé Nast Digital. 2011. Retrieved 2011-07-13.
^ Westerterp-Plantenga, MS; Reinbach HC ; Smeets A ; Martinussen T ; Møller P ; (June 2009). "Effects of capsaicin, green tea and CH-19 sweet pepper on appetite and energy intake in humans in negative and positive energy balance.". Clinical Nutrition 28 (3). |accessdate= requires |url= (help)
^ Takahashi, M; Snitker S ; Fujishima Y ; Shen H ; Ott S ; Pi-Sunyer X ; Furuhata Y ; Sato H ; (Jan 2009). "Effects Of Novel Capsinoid Treatment On Fatness And Energy Metabolism In Humans: Possible Pharmacogenetic Implications.". American Journal Of Clinical Nutrition. 1 89. |accessdate= requires |url= (help)
^ Latif, Ray (May 30, 2011). "Extreme and Edgy Flavors". Beverage Spectrum Magazine (Bevnet). Retrieved 2011-07-13.
^ Stanton Lee, Kendra (March 2011). "Slimming Prospects". Beverage Spectrum Magazine (Bevnet). Retrieved 2011-07-13.
^ "Bonavitas Cayenne Pepper Energy Drink". PRWeb (USA). 30 June 2011. |accessdate= requires |url= (help)

External links[edit]

How spicy foods can kill cancers – BBC News

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English Journal

The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species).

Pugliese A, Loizzo MR, Tundis R, O'Callaghan Y, Galvin K, Menichini F, O'Brien N.SourceDepartment of Pharmacy, Health and Nutrition Sciences, University of Calabria, 87036 Rende (CS), Italy.
Food chemistry.Food Chem.2013 Dec 1;141(3):2606-13. doi: 10.1016/j.foodchem.2013.05.046. Epub 2013 May 23.
The content and bioaccessibility of carotenoids from different chili peppers were analysed and the effects of typical domestic processing were investigated. Peppers were analysed before and after cooking by conventional boiling (10 min in 100 °C water) and also following a freezing period of four m
PMID 23871001

Prevalence, level and distribution of Salmonella in shipments of imported capsicum and sesame seed spice offered for entry to the United States: Observations and modeling results.

Van Doren JM, Blodgett RJ, Pouillot R, Westerman A, Kleinmeier D, Ziobro GC, Ma Y, Hammack TS, Gill V, Muckenfuss MF, Fabbri L.SourceU.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Parkway, College Park, MD 20740, USA. Electronic address: jane.vandoren@fda.hhs.gov.
Food microbiology.Food Microbiol.2013 Dec;36(2):149-60. doi: 10.1016/j.fm.2013.05.003. Epub 2013 May 23.
In response to increased concerns about spice safety, the United States Food and Drug Administration (FDA) initiated research to characterize the prevalence and levels of Salmonella in imported spices. 299 imported dried capsicum shipments and 233 imported sesame seed shipments offered for entry to
PMID 24010593

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. 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

Japanese Journal

食にまつわるエトセトラ(28)ピーマンと唐辛子

大島愼子
食品工業 54(19), 91-93, 2011-10-15
NAID 40018992032

乾燥唐辛子で飼育したタバコシバンムシに対するガンマ線の効果

今村太郎,宮ノ下明大,等々力節子
食品照射 44(1_2), 14-16, 2009
タバコシバンムシ（コウチュウ目：シバンムシ科）は非常に広い食性を持ち、乾燥食品、葉タバコの重要害虫であるとともに、時には畳や建材などで繁殖することもある。本種は香辛料においても被害事例が多く、伝統的に「虫除け」として使われることもある乾燥唐辛子をも加害する。乾燥食品における殺虫法としてはくん蒸が最も安価で普及しているが、殺虫力が強く世界中で使用されてきた臭化メチルはオゾン層を破壊する恐れがあるため …
NAID 130001380985

七味唐辛子およびその構成原料を用いたノシメマダラメイガ幼虫の発育実験

岡田祐一,伊藤景子,鳥居由美,今村太郎,宮ノ下明大
ペストロジー学会誌 19(2), 109-115, 2004-09-15
七味唐辛子とその原料7種類(赤唐辛子,黒ごま,ちんぴ,山椒,麻の実,けしの実,青のり)におけるノシメマダラメイガの発育(1齢幼虫から成虫)を調べた.その結果,麻の実,黒ごま,けしの実,ちんぴでは成虫まで発育が見られ,赤唐辛子,青のり,山椒では全く発育しなかった.これまで本種が七味唐辛子のどの原料を食物としているかは不明であったが,主成分の赤唐辛子では発育せず,黒ごまや麻の実といった種子系原料を利用 …
NAID 110007332265