The word "cucumber" first emerged in the language in 1256, in the form of "cucumber," a Provençal word. Cucumis or cucumeris is the Latin word for cucumber. The cucumber is native to India, or was domesticated there. Its domestication, like that of the other Cucurbitaceae species, dates back to the dawn of agriculture. The genus Cucumis is divided into two broad groups: Asian and African, which are separated by their geographical origins and the number of chromosomes they possess. The first gave birth to the cucumber as we know it today, as well as its other varieties, while the second gave birth to the melon. Cucumbers expanded fast from India to the Himalayan range's south and east. From there, he traveled to Greece and Italy on the one hand, and China on the other, where he picked kinds that were substantially different from those found in Europe. It was first grown in France in the ninth century, then in England in the fourteenth century, and finally in America in the mid-sixteenth century. The fruit, however, would stay little until the 17th century. The cucumber has lost a lot of its bitterness over the course of the selections, which is produced by the presence of cucurbitacin, a harmful chemical in excessive levels. The selection work also allowed for the development of a variety of shapes and colors, ranging from thin and long Japanese cucumbers with longitudinal grooves to small lemon cucumbers that are round in shape and yellow in color, passing through English cucumbers that are long, smooth, and typically grown in a greenhouse, and white-skinned cucumbers that are small or large depending on the variety. Other species produced the West Indian pickle, Armenian cucumber, snake cucumber, horned melon (with green flesh), and chito melon, all of which are edible despite their name.