Capsicum (fructus)

[thumb|"DCCC siccorum capsici fructuum sarcinae": tributum urbis [Tuchpa in Codice Mendoza ante annum 1542 enumeratum]]

 seu  est fructus plantarum florentium generis *Capsici,* in familia Solanacearum. Huic generi sunt quinque fere species, quarum cultivarietatibus homines pro cibo et medicamentis uti solent, videlicet *Capsicum annuum*, *C. baccatum*, *C. chinense*, *C. frutescens*, *C. pubescens*.

Illae *C. annui* varietates, quibus sapor non pungens sed dulcis sit, a productoribus comestoribusque nomine semper distinguuntur. Latine "capsicum dulce" appellantur.

Aves fructibus capsicorum pabulantur, animalia rarissime quod apud ea capsaicinum dolorem stimulat. Homines tantum se capsicis medent.

## De nominibus 
thumb|upright=2|*... una sorte di pepe da condire che si chiama Chil ...*: vocabulum *chilli* primum in linguam Europaeam mutuatum est.
[thumb|upright=2|"... vocant ipsi haxi ultima acuta ...": vocabulum *ají*, iam a [Christophorus Columbus|Columbo relatum, Petrus Martyr ab Angleria primum Latine recitavit. ]]
*Capsicum* e verbo Graecitatis Byzantinae κάψικον derivatur, quod invicem e vocabulo Latino *capsa* mutuatur. Ioannes Actuarius, medicus Graecus saeculi XIII, κάψικον pluries, semel κάψικον Ἰνδικόν (i.e. "capsicum Indicum") in praeceptis medicamentorum scripsit, sine explicatione. Ioannes Ruellius, versionis Latinae Actuarii confector, "capsicum" et "capsicum Indicum" sine pluribus scripsit. Idem, auctor postea *De natura stirpium*, "cardamomum" hoc vocabulo Graeco intellegendum esse censuit, quem Carolus du Cange secutus est. Sed Casparus Bauhinus in *Phytopinace*, Actuario per editionem 1567 citato, idem vocabulum "capsicum/κάψικον" sicut synonymum "piperis Indici" intellegit, etymologiae falsae utens (non e vocabulo Latino *capsa* sed e Graeco κάπτω "haurio" deduci suasit) geographiamque et historiam deviam assumens: hoc enim genus, non in India sensu normali sed in Indis occidentalibus Americaque continente ortum, Actuarius scriptor saeculi XIII Europaeus cognoscere nequibat. Rubrica Bauhini "Capsicum seu Piper Indicum" nihilominus ab aliis botanistis accepta (praesertim a Gregorio de Regio qui de his fructibus mox utilissime disseruerit) omnes fere eruditi recentiores hoc nomen adhibent.

*Ají*, nomen origine Arawakense, Christophorus Columbus primus Europaeorum anno 1493 audivit:

*Chilli* fuit nomen apud Aztecos linguá Navatlacá usitatum. Ita iam rettulit conquisitator anonymus in *Relatione* anno circiter 1521 scripta.

*Piper* (ut qui ad aroma *Piperis nigri* alluderet) est nomen in linguis Europaeis iam ab anno 1493 saepissime adhibitum quia capsicum locum piperis in arte coquinaria Americanorum habuisse censebatur (ita iam Columbus et Petrus Martyr supra citati) atque mox in gastronomia Europaea talem usum usurpare incipiebat. *Piper Indicum* plures saeculo XVI scripserunt, ea ratione quod "Indiae occidentales" et "orientales" ab initio apud Europaeos haud distinguebantur; alii inter quos Carolus Clusius, ambiguitate huius nominis suasi, *Piper Americanum* scribere maluerunt.

*Pigmentum* (i.e. tinctura, conditura) est origo Latinus nominis in variis linguis hodiernis adhibiti sicut synonymum piperis vel speciarii.

*Quiya* atque recentius *cayenne*, nomina tam pulveris culinarii quam cultivarietatis, e nuncupationibus in lingua Tupi capsicorum in Brasilia saeculo XVII cognitorum derivantur, sit *quiyaqui, quiya-apua, quiya-cumati, quiya-carapo* apud Bontium; *quiya-apua, quiya-cumeri, quiya-uca*; *kyynha*, varietates *kyynhavi, kyynhai*; *quiya, quiynhá*. Unde Anglice a principio *kian, chian, chyan, kayan, cayan* appellabatur, denuo ab anno 1783 *cayenne pepper*. Hodie apud Peruanos varietates Peruvianas denotat, *ají* varietates Mexicanas et Caribicas.

## Capsicum in America et Europa 
[thumb|upright=1.25|*Von Teutschem Pfeffer*: Capsici in horto Germanico culti notitia antiquissima ([Hieronymus Bock, 1539)]]
Primus Europaeorum Christophorus Columbus de capsico fructu in ephemeride primae navigationis sub die 15 Ianuarii 1493 refert: "Abundat etiam *ají*, videlicet piper huius gentis e quorum magis quam piper valeant, sine quo nullus unquam cenat, quod saluberrimum est; quo quinquaginta caravellae quotannis in hac Hispaniola onerari possunt." Ipse semina huius fructus ad reges Hispanicos statim reddidit, sicut ex epistula anno insequenti in insula Isabella scripta constat: "illius *axí* quod nos piper nuncupamus, de quo e prima navigatione ad Exc. vestr. adduximus, hinc recipietis quantum mandabitis; cuius semina in hortis serta crescuntur." Didacus Alvares Chanca etiam, particeps huius navigationis, in epistula anno 1494 scripta ait: "Tanquam speciem ad condimentum habent speciem *agí* appellatam, e qua tam pisces quam aves quantas capiant comeduntur; quae multis varietatibus prodit" Conquisitator anonymus (sic nuncupatus) qui cum Cortesio Mexicopolim anno 1519 venit de "pipere" nundinis huius urbis venditato ait: "Habent varietatem piperis condimentarii, *chil* appellati, sine quo nullum cibum comedunt."

[thumb|"Siliquastrum maius et minus" ab [Leonhartus Fuchsius|Leonharto Fuchsio depicta (exemplum coloratum)]]
[thumb|"Siliquastrum tertium" ab [Leonhartus Fuchsius|Leonharto Fuchsio depicta (exemplum coloratum)]]
[thumb|"Siliquastrum quartum" (an *[Capsicum chinense*?) ab Leonharto Fuchsio depicta (exemplum coloratum)]]
Seminibus a Columbo in Hispaniam remissis, cultus in hortis usque in Germaniam anno 1539 penetraverat, ubi Hieronymus Bock Spirae in urbe observans originem speciei nescivit: *deutscher Pfeffer* nuncupavit. Quem sequens Guilielmus Turnerus anno 1548 capsica in hortis Angliae aliquibus coli relatus est (granis non albis sed flavis collectis) eisdemque nominibus usus est. Conradus Gesnerus anno 1561 e scientia horticultorum Germanorum "Aestiva est herba" recte ait "et nisi primo vere apud nos seratur, siliquas suas pulcherrime rubentes non perficit". Ergo Iohannes Gerardus, de Anglia anno 1597 loquens, has plantas e terris extraneis in Hispaniam Italiamque importatas "unde nos" ait "semina in nostros hortos Anglicos accepimus, cuius capsicum non iam ad illum splendidum colorem rubrum maturabat quem suá naturá possidet" causa adversitatis climaticae.

Interea Carolus Clusius, botanistarum saeculi XVI princeps, cultum capsicorum in Hispania et Portugallia rettulit tam ex itinere suo annis 1564 et 1565 suscepto, quam e descriptione Nicolai Monardes quam ipse e lingua Hispanica Latine verterit:
:Nec praetermittendum est piper ex Indiis nostris missum, quandoquidem non modo in medicum usum receptum est, sed planta est excellentissima et totae Hispaniae notissima: nam nullus est hortus, in quo non seratur ob fructus pulchritudinem. Vidi aliquando in hac urbe ad arboris altitudinem excrescentem. Folio est viridi, ocymo latifolio simili, flore albo, ex quo pullulat fructus diversae formae, oblongus, rotundus, melope[po]nis forma aut ceraseorum, sed immaturius viridis est, maturus vero colore rubro gratissimo. Particulatim concisum et iusculo maceratum, meliorem saporem edulus conciliat, quam piper vulgare, ideoque eius usus est in omnibus, in quibus aromata ex Maluccis insulis et Calecutio delata commendantur, in eo solum differens, quod illa multis aureis emuntur, hoc sola satione adquiritur: nam in una planta colliguntur aromata in totius anni usum, minore dispendio et maiore commodo. Flatus discutit, utlie pectori et perfrictionibus, calefacitque et roborat partes internas. Caliditatis et siccitatis in quarto fere gradu particeps:
Litteris parvis addidit ipse Clusius: "Capsicum hoc seu piper Indicum (Americum potius) diligentissime colitur tota Castella cum ab hortulanis, tum a mulieribus in fenestris aedium suarum. Etenim eo utuntur per totum annum, cum virente tum sicco, pro condimento et pipere. Spectatur varia forma ... sed et haec omnia genera aliquando vidi colore flavescente, in Lusitania, monasterio quodam circa Olysiponem".

Clusius postea se "Ulyssipone Conimbricam" proficiscente hanc speciem "nonnullis Lusitaniae locis" vidisse meminit, "caule in cubitales ramos diviso, graciliores tamen quam in vulgari", fructu exiguo "tam acris et fervidi saporis, ut gullatum fauces incenderet". Quod ille piper Brasilianum appellabat, nos sub nomine *Capsici baccati* recognoscere possumus.

Idem Clusius primus omnium de cultu prope Hungariam hac annotatione relatus est: "Memini etiam videre anno Christi M.D.XXCV magná copiá cultum in suburbanis Brunnae celebris marchionatus Moraviae urbis hortis, e quo cultores non contemnendum quaestum faciebant; erat enim apud vulgus frequens eius usus". Hodie eadem fere regione tritura paprica nomine e varietatibus capsicorum admodum mitioribus producitur.

Garcias Lasus Inca primus omnium, in Hispania exsul saeculo XVII ineunte scribens, species tres Peruvianas cultas generis *Capsici* distinxit, videlicet *rocot uchu* (*C. pubescens*), *chinchi uchu* (*C. chinense*), tertiaque cuius nominis oblitus est, id est, *kellu-uchu* (*C. baccatum* var. *pendulum*). *Los de mi tierra*, ait, *son tan amigos del uchu, que no comeron sin el, aunque non sea sino unas yervas crudas* ("gens patriae meae capsicum tam amant ne ullus cibus sine illud comedatur etiamsi nihil nisi paucae herbae crudae").

Cultus capsicorum a scriptoribus saeculo XVIII describitur, generis "climatum calidissimorum Americae et Africae oriundi" cui tempus sationis in Europa ultima hebdomas mensis Februarii esse debet; solam plantam esse (fabis exceptis) asseveratur "cui rustici Provinciae Francicae Occitaniaeque curas minutiores volenter dabunt: promptiores mense Februario, alii Martio serunt". Saeculo XIX ineunte botanistae separatim species tres, videlicet annuam, frutescentem, baccatam recognoverunt, saepe et quartam fructibus dulcibus. Speciem *C. chinense* Nicolaus Iosephus Jacquin anno 1776 ex horto botanico imperiali Vindobonensi descripsit.

## Capsicum in Asia et Africa 
Hanchei in urbe Sinarum iam anno 1591 ad hortos ornandos cultum est.

Capsicum "ubique" in Corea, secundum Yi Su-gwang, anno 1614 colebatur: "piper barbarorum meridianorum", i.e. Portugallensium, nuncupatum est; ab Iaponia in Coream introductum erat.

## Usus 
Fructus capsaicinum, substantiam facile in pingue dissolventem (*lipophilicam*) continet, quod dolorem ingentem et acerbum per receptorium capsaicini (TrpV1) inurit.. Antagonista TrpV1 dolores mitigare queant.

Tali sensu statim agnito, diaetetici Europaei iam medio saeculo XVI capsicum calidum ad gradum tertium vel et quartum ordinabant. Usque in medium saeculum XVIII, sicut antea, auctores hoc aroma hominibus sub climate tripico habitantibus, neque aliis, utile esse aiunt: ita Vincentius La Chapelle, scriptor de re coquinaria Francicus, habitudines "Indicas", scilicet Indiarum occidentalium, explicavit: ''C'est la manière Indienne. Au lieu de safran ce sont des racines de safran dont ils se servent, et à la place de poivre, c'est du piment* ("mos est Indorum: loco croci curcumam, loco piperis capsicum adhibent").

Eodem fere tempore horticultor quidam Anglus primus omnium utilitatem capsicorum aceto conditorum confessus est: *The flower is inconsiderable, but the fruit is conspicuous in the highest degree ... it affords an excellent pickle* ("Flos eius haud notabilis, fructus autem conspicuissimus condituram optimam praebet"). Distinctio saeculo XVIII exeunte inter provincias septentrionales mediasque Franciae relata est, capsicis hic ad comesum cottidianum et loco piperis, illic ad hortos ornandos cultis. Insuper provinciis meridianis capsica ad ientaculum loco cepae et allii consumebantur. Idem auctor condituram capsicorum sicut anguriorum refert atque (primus omnium) confectionem aceti e capsicis per iniectionem capsicorum in cupas acetarias "ut vim aceti maturescentis augetur". Illi autem, qui usus "Indorum" Caribicorum Hispanorumque et Lusitanorum descripserunt, alias confectiones varias enumeraverunt: capsica e saccharo condita; sorbitiones patinasque et elixa e capsicis accommodata; parationem butyri cayennae.

Fructus capsicorum inter pabula salubriora gallinis dari solet. In medicina veterinaria aut capsaicinum aut "capsici fructus acer" (i.e. fructus siccus capsici cayennensis) aut *Capsicum frutescens* praescribitur ad  avium, praesertim gallinarum curandum. Fructus capsicorum praescribuntur a populo Aguaruna Peruviae ad diarrhoeam canium venatorum, sicut et hominum, medendam.

## Varietates 
## Pulveres 
Hae triturae de fructibus capsicorum a coquis saepe adhibentur:
* Paprica
* Pulvis cayennae
* Pulvis capsici
* Pulvis caril (aromatum variorum tritura)

## Notae 
## Bibliographia 
; Bibliographica
*  Jean-Patrick Ferrari, Georges Aillaud, "Bibliographie du genre Capsicum" in *Journal d'agriculture traditionnelle et de botanique appliquée* vol. 18 (1971) pp. 385-480

; Fontes antiquiores
* 1493 : 
* 1493-1503 : 
* 1494 : 
* post 1519 : 
* 1530 : 
* c. 1530 : Toríbio de Motolinía, *Memoriales* (Joaquín García Icazbalceta, ed., *Memoriales de Fray Toribio de Motolinia* [Mexicopoli, 1903] pp. 74-78,  129, 134, 205, 291)
* 1535 : 
* c. 1536 : Bartolomé de las Casas, *Apologética historia sumaria* cap. 10 (M. Serrano y Sanz, ed., *Historiadores de Indias* vol. 1 [Matriti: Bailly-Baillière, 1909] p. 27)
* 1536 : Ioannes Ruellius, *De natura stirpium libri III* (Lutetiae) 
* 1539 : 
* ante 1542 : *Codex Mendoza* (liber pictus, c. 1534/1542) f. 51v-52r etc.; cf. Frances Berdan, Patricia Anawalt, *The Essential Codex Mendoza* (Berkeleiae, 1997) pp. 132-133 etc.
* 1542 : 
* 1548 : 
* 1550 : Hieronymus Cardanus, *De subtilitate* pp. 197-198
* 1557 : Hans Staden, *Warhaftige Historia und Beschreibung eyner Landtschafft der wilden, nacketen, grimmigen menschfresser Leuthen in der Newenwelt America gelegen* lib. 2 cap. 11, cap. 38; p. 110, p. 132 versionis Latinae 1592
* 1557 : Iulius Caesar Scaliger, *Exotericarum exercitationum liber quintus decimus, de subtilitate, ad Hieronymum Cardanum* 
* ante 1561 : Bartolomé de las Casas; Marqués de la Fuensanta del Valle, José Sanchez Rayon, edd., *Historia de las Indias*. 5 voll. Matriti, 1875-1876 Vol. 1 pp. 329, 391, 438, vol. 3 p. 292, 322, 445,vol. 5 pp. 304-305, 319, 400, 502-506 ("la pimienta montés de aquestas tierras, que llaman axí")
* 1561 : 
* 1565 : Nicolaus Monardes, *Dos libros. El uno trata de todas las cosas que traen de nuestras Indias Occidentales* quaternion f 6
* ante 1569 : 
* 1572 : Girolamo Benzoni, *La historia del Mondo Nuovo* (Venetiis) ff. 63v, 74r, 103v ("il pepe del paese ... il suo pepe")
* 1574 : 
* 1575 : Lorenzo Pérez, *Libro de Theriaca*. Toleti: en casa de Juan de Ayala  ("pimiento de las Indias, siliquastro, capsico")
* ante 1581 : 
* ante 1584 : 
* 1585 : 
* 1590 : 
* 1591 : 
* 1591 : Juan de Cárdenas, *Primera parte de los problemas y secretos maravillosos de las Indias* (Mexicopoli) pp. 113-115 editionis 1913
* ante 1595 : 
* 1596 : 
* 1597 : 
* c. 1599 : Gaspar Afonso, "Relaçam da viagem e successos da nao S. Francisco no anno de 1596" in Bernardo Gomes de Brito, ed., *História trágico-marítima* (Olisipone, 1735-1736) vol. 2 p. 416 ("hagi, que he a sua pimenta vermelha")
* 1601 : 
* 1603 :  ("coxô: pimenta da India", translitteratione hodierna *koshō*) (Ioanni Rodrigues attributum)
* 1609 : 
* 1611 : 
* c. 1613 : Martinus de Murua, *Historia general del Perú*  ("axi")
* 1614 : 
* c. 1622 : Ioannes Smith, *The Historye of the Bermudaes or Summer Islands* (ed. J. Henry Lefroy. Londinii: Hakluyt Society, 1889 p. 277)
* 1625 : Ioannes de Laet, *Nieuwe wereldt, ofte Beschrijvinghe van West-Indien*. Lugduni Batavorum: Isaack Elzevier, 1625 ; eiusdem *Novus orbis, seu Descriptionis Indiae Occidentalis libri XVIII* (1633) pp. 7, 280, 610 ("Axi")
* 1630 : Bartholomaeus Ambrosinus, *Panacea ex herbis quae a sanctis denominantur concinnata ... accessit Capsicorum, cum suis iconibus, brevis historia*. Bononiae: apud haeredes Victorii Benatii
* 1635 : 
* ante 1636 : Francesco Carletti, *Ragionamenti di Francesco Carletti Fiorentino sopra le cose da lui vedute ne'suoi viaggi* (Florentiae: G. Manni, 1701) p. 110 (Herbert Weinstock, interpr., *My Voyage Around the World, by Francesco Carletti* [Novi Eboraci: Random House, 1964] p. 62)
* 1636 : Antonio de Leon Pinelo, *Question moral, si el chocolate quebranta el ayuno eclesiastico*. Matriti: por la viuda de Juan Gonçalez 
* 1642 : 
* 1645 : Guillaume Coppier, *Histoire et voyage des Indes occidentales, et de plusieurs autres regions maritimes et esloignées*. Lugduni: Jean Huguetan 
* 1648 : Thomas Gage, *The English-American his Travail by Sea and Land, or A new survey of the West India's*. Londinii: John Sweeting pp. 98-101, 108-111, 140-143
* ante 1653 : Bernabé Cobo, *Historia del Nuevo Mundo* (1890-1893) (vol. 1 pp. 371-374; libri manu scripti ff. 228r-229v
* 1657 : Jean-Baptiste Du Tertre, *Histoire generale des Antilles habitées par les François* vol. 2 (Lutetiae: Thomas Jolly) 
* 1658 : Charles de Rochefort, *Histoire naturelle et morale des iles Antilles de l'Amerique* (Roterodami: Arnould Leers) pp. 95, 102, 445, 479, 482, 500; 2a ed., 1665, pp. 111, 118, 500, 534, 556
* 1658 : 
* 1682 : Johan Nieuhof, *Johan Nieuhofs Gedenkweerdige Brasiliaense zee- en lant- reize'' (Amstelodami: Jacob van Meurs) p. 203 ("Chili lada of Brasiliaense peper. De roode peper, gemeenelijk Brasiliaense peper by d'onzen, en chili lada by de Brasilianen genoemt ...")
* 1691 : Madame d'Aulnoy, ''Relation du voyage d'Espagne*. Hagae Comitum: chez Henri van Bulderen  ("pimento")
* 1693 : 
* 1699 : Lionel Wafer, *A New Voyage and Description of the Isthmus of America*. Londinii (George Parker Winship, ed., 1903 p. 107)
* 1707-1725 : 
* 1719 : *Histoire naturelle du cacao, et du sucre''. Lutetiae: Laurent d'Houry  ("a été transporté en France ou il croît comme en Amerique en gousses piramidales de deux à trois pouces de long; elles sont d'abord rouges, puis jaunes, rouges et noires successivement; on les confit au vinaigre comme les capres et les cornichons"). — 2a ed. Amstelodami, 1720 
* c. 1722 : Franciscus Ximénez de Quesada, *Historia natural de la provincia de San Vicente de Chiapas y Guatemala* (fide  p. 32)
* 1723-1735 : Aerae Yongzheng *Chorographia Shandong* (山东通志): 秦椒，色红有子与花椒味俱辛 ("Pipera *qin* colore rubra, granis plena, tam calida quam zanthoxyli fructus")
* 1741 : "Piper Hispanicum, Piper Indicum" in Arthur Conrad Ernsting, *Nucleus totius medicinae*. Nova ed.  
* 1742 : Savary des Bruslons, ''Dictionnaire universel de commerce, d'histoire naturelle et des arts et métiers*. Nova ed. Genavae  ("Poivre de Guinée")
* 1747 :  vol. 5 pp. 247-252 et tab. 88; cf.  p. 462
*: "Malaice *Lada Tschili*, ac tantummodo *Tschili*, unde multi crediderunt, hoc Piperis genus primum ex regno Chili fuisse translatum, quod cum vero non videtur convenire" (lib. 8, cap. 50).
* 1752 : "Brasilien-Pfeffer" in Carl Günther Ludovici, *Eröffnete Akademie der Kaufleute, oder vollständiges Kaufmanns-Lexicon* vol. 1 (Lipsiae, 1752) 
* 1753-1761 : Pehr Kalm, *En resa til Norra America* Textus (fide  p. 32)
* 1756 : Patrick Browne, *The Civil and Natural History of Jamaica*. Londinii: White 
* 1757 : 
* 1783 : Martin Dobritzhofer, *Geschichte der Abiponer, einer berittenen und kriegerischen Nation in Paraquay*. Vienna: bei Joseph Edlen von Kurzbek, 1783 
* 1789 : 
* 1796 : Yuan Mei, *Suiyuan shidan* (Sean J. S. Chen, ed. et interpr., 喇虎醬 = Lahu Sauce)
* 1807 : Grimod de la Reynière et al., *Almanach des gourmands* vol. 5 (1807) p. 183 ("piment ou poivre-long"); vol. 7 (1810) pp. 143-147, 185-186 ("piment enragé ou poivre de Guinée")
* 1813 : John Gabriel Stedman, *Narrative of a Five Years' Expedition against the Revolted Negroes of Surinam* (Londinii: J. Johnson, 1813) vol. 2 pp. 74-76 et alibi (vol. 1; vol. 2)
* 1820 : John Crawfurd, *History of the Indian Archipelago*. Edinburgi 
* 1826 : Whitelaw Ainslie, *Materia Indica*. Londinii: Longman vol. 1 pp. 306-308
* 1828 : 
* 1832 : Edwin Lankester, *Vegetable Substances Used for the Food of Man* pp. 313-314
* 1841 : Morris Mattson, *The American Vegetable Practice, or a new and improved guide to health*. Bostoniae: Daniel L. Hale  ("Capsicum, Cayenne") 
* 1841 : Samuel Thomson, *The Thomsonian Materia Medica, or botanic family physician*. 13a ed. Albaniae Novi Eboraci  ("strong pepper sauce")
* 1850 : J. W. Comfort, *The Practice of Medicine on Thomsonian Principles*. Nova ed. Philadelphiae  ("pepper sauce, capsicum tea, cayenne pepper")
* 1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, *Prodromus systematis naturalis regni vegetabilis* vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
* 1868 : "Pimenteira da terra" in Theodoro J. H. Langgaard, *Novo formulario medico e pharmaceutico* (1868) 
* 1879 : Friedrich A. Flueckiger, Daniel Hanbury, *Pharmacographia*. 2a ed. Londinii, 1879  ("Fructus capsici")
* 1883 : Alphonse de Candolle, *Origine des plantes cultivées* (Lutetiae: Baillière) pp. 229-230
* 1885 : William Dymock, *The Vegetable Materia Medica of Western India*. Bombay 
* 1889 : George Watt, *A Dictionary Of The Economic Products Of India* vol. 2 (Calcuttae) pp. 134-140
* 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

; Lexicographica
* "ají", "chile", "cumarí", "malagueta", "uchu" in 

; Eruditio recentior
* 
* Heather Arndt Anderson, *Chilli: a global history*. Londinii: Reaktion Books, 2016. ISBN 978 1 78023 635 3
* 
* D. J. Cotter, *A Review of Studies on Chile*. NMSU Cooperative Extension Service and Agricultural Experiment Station, 1980
* 
* 
* Janet Long-Solís, *Capsicum y cultura: la historia del chilli*. 2a ed. Mexicopoli: Fondo de Cultura Económica, 1998
* 
* 
* Vito Teti, *Storia del peperoncino: un protagonista delle culture mediterranee*. Romae: Donzelli, 2007. — 2a ed. 2015

; De origine et domesticatione
* 
; De origine et archaeologia
* Katherine L. Chiou, Christine A. Hastorf, *Capsicum spp. at the Preceramic Sites of Huaca Prieta and Paredones, Chicama Valley, Peru*. Berkeleiae: UCB Archaeobotany Laboratory, 2012; Textus
* 
* 
* Charles R. Clement, Michelly de Cristo-Araújo, Geo Coppens d’Eeckenbrugge, Alessandro Alves Pereira, Doriane Picanço-Rodrigues, "Origin and Domestication of Native Amazonian Crops" in *Diversity* vol. 2 (2010) pp. 72-106
* Linda Perry et al., "Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas" in *Science* vol. 315 (2007) pp. 986-988
* Linda Perry, Kent V. Flannery, "Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico" in *PNAS* vol. 104 (2007) pp. 11905-11909 JSTOR
* Barbara Pickersgill, "The Archaeological Record of Chili Peppers (Capsicum Spp.) and the Sequence of Plant Domestication in Peru" in *American Antiquity* vol. 34 (1969) pp. 54-61 JSTOR

; De historia prae-Columbiana
* Cecil H. Brown et al., "The Paleobiolinguistics of Domesticated Chili Pepper (Capsicum spp.)" in *Ethnobiology Letters* vol. 4 (2013) pp. 1-11 JSTOR
* Sophie D. Coe, *America's First Cuisines* (Austinopoli: University of Texas Press, 1994) pp. 60-65
* Janet Long, "Orígenes, rutas y evolución del Capsicum" in *Artes de México* no. 126 (2017) pp. 8-17 JSTOR
* Janet Long Towell, "Los senderos prehispánicos del capsicum" in J. Long Towell, Amalia Attolini Lecón, edd., *Caminos y mercados de México* (Mexicopoli: Universidad Nacional Autónoma de México, Instituto Nacional de Antropología e Historia, 2009 ~) pp. 79-106
* Paul E. Minnis, Michael E. Whalen, "The first prehispanic chile (Capsicum) from the U.S. Southwest/Northwest Mexico and its changing use" in *American Antiquity* vol. 75 (2010) pp. 245-257 JSTOR
* Barbara Pickersgill, "Migration of chili peppers, Capsicum spp., in the Americas" in D. Stone, ed., *Pre-Columbian plant migration* (*Papers of the Peabody Museum of Archeology and Ethnology* vol. 76. Cantabrigiae Massachusettensium: Harvard University Press, 1984) pp. 105-123
* Terry G. Powis et al., "Prehispanic Use of Chili Peppers in Chiapas, Mexico" in *PLOS One* vol. 8 (2013) e79013

; De migrationibus post-Columbianis
* Jean Andrews, "Diffusion of Mesoamerican Food Complex to Southeastern Europe" in *Geographical Review* (1993) pp. 194–204
* Jean Andrews, "The Peripatetic Chilli Pepper: diffusion of the domesticated capsicums since Columbus" in Nelson Foster, Linda S. Cordell, edd., *Chilies to Chocolate: Food the Americas Gave the World* (Tucson: University of Arizona Press, 1992) pp. 81-94  Exemplar mutuabile
* Michael Krondl, "The chile diaspora: unravelling evidence from sixteenth century botanicals" in Mark McWilliams, ed., *Herbs and Spices: Oxford Food Symposium 2020* (Londinii: Prospect Books, 2021)
* Stefan Halikowski Smith, "In the shadow of a pepper-centric historiography: Understanding the global diffusion of capsicums in the sixteenth and seventeenth centuries" in *Journal of Ethnopharmacology* vol. 167 (2014) pp. 64-77
* Pasquale Tripodi et al., "Global range expansion history of pepper (Capsicum spp.) revealed by over 10,000 genebank accessions" in *PNAS* vol. 118 (34) e2104315118 (16 Augusti 2021)
* Clifford A. Wright, "The Medieval Spice Trade and the Diffusion of the Chile" in *Gastronomica'' vol. 7 no. 2 (2007) pp. 35-43 JSTOR

; De historia recentiore
* 
* Marie-Christine Daunay, Henri Laterrot, Jules Janick, "Iconography and History of Solanaceae: Antiquity to the XVIIth Century', in: Jules Janick, *Horticultural Reviews*, vol. 34 (2007), pp. 1-112 
* Marie-Christine Daunay, Henri Laterrot, Jules Janick, "Iconography of the Solanaceae from Antiquity to the XVIIth Century: a Rich Source of Information on Genetic Diversity and Uses" in *Acta Hort.* no. 745 (2007) pp. 59-88
* ; cf. "A tale of chiles, a servant, and a travelling medical scholar"
* W. H. Eshbaugh, "Peppers: history and exploitation of a serendipitous new crop discovery" in Jules Janick, J. E. Simon, edd., *New crops* (Novi Eboraci: Wiley, 1993) pp. 132–139
* Carlos A. García-González, Cristina Silvar, "Phytochemical Assessment of Native Ecuadorian Peppers (Capsicum spp.) and Correlation Analysis to Fruit Phenomics" in *Plants* vol. 9 viii no. 986 (4 Augusti 2020)
* Zoltán Halász, *Hungarian Paprika Through the Ages*. Budapestini, 1968
* Angela Jianu, Violeta Barbu, edd., *Earthly Delights: Economies and cultures of food in Ottoman and Danubian Europe, c. 1500-1900* (Leiden: Brill, 2018) pp. 107-108, 162-163
* Rachel Laudan, Jeffrey M. Pilcher, "Chiles, Chocolate, and Race in New Spain: Glancing Backward to Spain or Looking Forward to Mexico?" in *Eighteenth-Century Life* vol. 23 ii (Maio 1999) pp. 59-70
* Divya Schäfer, "Exotic Tastes, Familiar Flavours. Transcultural Culinary Interactions in Early Modern India" in Rafael Klöber, Manju Ludwig, edd., *HerStory: Historical Scholarship between South Asia and Europe. Festschrift in Honour of Gita Dharampal-Frick* (Heidelbergae: CrossAsia eBooks, 2018. ISBN 978-3-946742-44-9) pp. 43-64
* Frederick J. Simoons, *Food in China: A Cultural and Historical Inquiry* (CRC Press, 1991) pp. 385-386 
* Víctor F. Vásquez, Teresa E. Rosales, Gabriel Dorado, "Evidences of chili pepper (Capsicum frutescens) seeds in Chimú contexts of the northern coast of Peru" in *Archaeobios* no. 17 (2022)
* E. Yacovleff, F. L. Herrera, "El mundo vegetal de los antiguos peruanos" in *Revista del Museo Nacional* vol. 3 (1934) pp. 243-322, vol. 4 (1935) pp. 31-102; vide praecipue vol. 3 pp. 277-279 

; De cultu et cultivarietatibus
* 
* 
* 
* 
* Mario Parisi, Daniela Alioto, Pasquale Tripodi, "Overview of Biotic Stresses in Pepper (Capsicum spp.): Sources of Genetic Resistance, Molecular Breeding and Genomics" in *International Journal of Molecular Sciences* vol. 21 vii no. 2587 (8 Aprilis 2020)
* Catherine Parry et al., "Reproductive compatibility in Capsicum is not necessarily reflected in genetic or phenotypic similarity between species complexes" in *PLoS One* (24 Martii 2021)
* A. Terpó, "Kritische Revision der wildwachsenden Arten und der kultivierten Sorten der Gattung Capsicum L." in *Feddes repertorium* vol. 72 (1966) pp. 155-191

; De singulis regionibus
* Reinaldo Imbrozio Barbosa et al., "Pimentas do gênero Capsicum cultivadas em Roraima, Amazônia brasileira. I. Espécies domesticadas" in *Acta Amazônica* vol. 32 (2002) pp. 177-232 
* Reinaldo I. Barbosa, Moisés Mourão Júnior, Francisco Joaci de F. Luz, "Morphometric patterns and preferential uses of Capsicum peppers in the State of Roraima, Brazilian Amazonia" in *Horticultura Brasileira* vol. 28 (2010) pp. 477-482; alibi
* A. T. Erwin, "The peppers of America" in *Iowa Agricultural Experiment Station: Bulletin* no. 293 (1932) pp. 121–152
* 
* Carlos A. García-González, Cristina Silvar, "Phytochemical Assessment of Native Ecuadorian Peppers (Capsicum spp.) and Correlation Analysis to Fruit Phenomics" in *Plants* vol. 9 (2020) no. 986
* M. Jager, A. Jimenez, K. Amaya, *Las cadenas de valor de los ajies nativos de Bolivia: Compilacion de los estudios realizados dentro del marco del proyecto "Rescate y promocion de ajies nativos en su centro de origen" para Bolivia*. Bioversity International, 2013 
* D. Libreros et al., *Catálogo de ajíes nativos (Capsicum spp.) bolivianos promisorios*. Bioversity International, 2014
* Anelise Macedo, "Pimentas Capsicum: uma história de sucesso na cadeia produtiva de hortaliças" in *Hortaliças em revista* vol. 4 no. 18 (2015)
* Sven W. Meckelmann et al., "Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)" in *Journal of Agricultural and Food Chemistry* vol. 61 no. 10 (2013) pp. 2530–2537
* Herundino Ribeiro do Nascimento Filho, Reinaldo Imbrozio Barbosa, Francisco Joaci de Freitas Luz, "Pimentas do gênero Capsicum cultivadas em Roraima, Amazônia brasileira. II. Hábitos e formas de uso" in *Acta Amazônica* vol. 37 (2007) pp. 561-568
* 
* Daniela Sclavo, "Flavour, culture and food security: The spicy entanglements of chile pepper conservation in 21st century Mexico" in *Plants People Planet* (2023) pp. 1–10
* Paul G. Smith, Benigno Villalon, Philip L. Villa, "Horticultural Classification of Peppers Grown in the United States" in *HortScience* vol. 22 (1987) pp. 11-13
* 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

; De re medica et diaetetica
* Kiran D. K. Ahuja et al., "Effects of chili consumption on postprandial glucose, insulin, and energy metabolism" in *American Journal of Clinical Nutrition* vol. 84 (2006) pp. 63-69
* Gaber El-Saber Batiha et al., "Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids" in *International Journal of Molecular Sciences* vol. 21 xv no. 5179 (22 Iulii 2020)
* Mauro Bortolotti, "Red pepper: an aid for gut functional diseases with pain?" in *Annals of Gastroenterology* vol. 26 (2013) p. 276
* Mustafa Chopan, Benjamin Littenberg, "The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study" in *PLoS One* vol. 12 i no. e0169876 (9 Ianuarii 2017)
* Narda Gavilán Guillen, Richard Tito, Norma Gamarra Mendoza, "Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits" in *Pesq. Agropec. Trop., Goiânia* vol. 48 (2018) pp. 237-244
* Tomi L. Olatunji, Anthony J. Afolayan, "The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review" in *Food Science and Nutrition* vol. 6 (2018) pp. 2239–2251; alibi
* Morrine A. Omolo et al., "Antimicrobial Properties of Chili Peppers" in *Journal of Infectious Diseases & Therapy* vol. 2 (2014)
* 
* Paul Rozin, Deborah Schiller, "The nature and acquisition of a preference for chili pepper by humans" in *Motivation and Emotion* vol. 4 (1980) pp. 77–101
* Paul Rozin, Lauri Ebert, Jonathan Schull, "Some Like It Hot: a temporal analysis of hedonic responses to chili pepper" in *Appetite* vol. 3 (1982) pp. 13-22
* Paul Rozin, K. Kennel, "Acquired preferences for piquant foods by chimpanzees" in *Appetite* vol. 4 (1983) pp. 69-77
* Paul Rozin, "Getting to like the burn of chili pepper: Biological, psychological and cultural perspectives" in B. G. Green, J. R. Mason, M. R. Kare, edd., *Chemical senses, Volume 2: Irritation* (Novi Eboraci: Marcel Dekker, 1990) pp. 231-269 pars 1 pars 2
* Valdir Florencio da Veiga et al., *Chemistry and Nutritional Effects of Capsicum* (*Food Chemistry, Function and Analysis*, 37). Royal Society of Chemistry, 2023

; De pungentia
* David C. Haak et al., "Why are not all chilies hot? A trade-off limits pungency" in *Proceedings of the Royal Society B: Biological Sciences* vol. 279 (2011/2012)
* Seungill Kim et al., "Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species" in *Nature Genetics* vol. 46 (2014) pp. 270–278
* Joshua Tewksbury et al., "Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species" in *Journal of Chemical Ecology* vol. 32 (2006) pp. 547-564
* Joshua J. Tewksbury et al., "Evolutionary ecology of pungency in wild chilies" in  vol. 105 (2008) pp. 11808-11811

; De gastronomia
* Araceli Aguilar-Meléndez et al., "Chile (Capsicum spp.) as Food-Medicine Continuum in Multiethnic Mexico" in *Foods* vol. 10 (2021) no. 2502
* James D. Campbell, *Mr Chilehead: adventures in the taste of pain*. Toronti, 2003
* Kurt Michael Friese, Kraig Kraft, Gary Paul Nabhan, *Chasing Chiles: Hot Spots Along the Pepper Trail*. White River Junction, 2011
* "The Chiles of Oaxaca" in Diana Kennedy, *Oaxaca al gusto: an infinite gastronomy* (Austinopoli: University of Texas Press, 2010) pp. xix-xxii
* 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
* Sota Yamamoto, Eiji Nawata, "Use of Capsicum frutescens L. by the Indigenous Peoples of Taiwan and the Batanes Islands" in *Economic Botany* vol. 63 (2009) pp. 43-59 JSTOR

; Praecepta culinaria
* 1898 : Encarnación Pinedo, *El cocinero español*. Franciscopoli (Dan Strehl, Victor Valle, edd., *Encarnación’s kitchen : Mexican recipes from nineteenth-century California* [Berkeleiae: University of California Press, 2003] pp. 120-128)

* Capsicum e carne
* Restula
* Sambal

## Nexus externi 
* De chili (historia, botanica etc.)
* "Capsicum and Chillies: Commercial Cultivation" apud *DPI&F Queensland, Australia*
* "Capsicum pepper factsheet" apud *Purdue Guide to Medicinal and Aromatic Plants*
* "Capsicums: Innovative Uses of an Ancient Crop: History, Botany, Breeding, and Pungency"
* "Descriptors for Capsicum (Capsicum spp.)" apud *Bioversity International*
* "Chile" apud ''Gernot Katzer's Spice Pages*
* Dave Bliss, *Adoption and Use of the Tomato and Pepper in England through the Industrial Revolution* (dissertatio universitatis Leicestriensis)
* Salvador Montes Hernández et al., *Proyecto: Recopilación y análisis de la información existente de las especies delgénero Capsicumque crecen y se cultivan en México. Primer informe* (2010?)

## Pinacotheca 

Fasciculus:Cachi 02.jpg|Capsica in Argentina
Fasciculus:Pickled friggitelli.jpg|Capsica annua varietatis *friggitello*
Fasciculus:Fefferoni.jpg|Varietas *friggitello* in popina Suecica *döner kebap*
Fasciculus:HotPeppersinMarket.jpg|*Capsicum chinense* varietatis *Scotch bonnet* in macello Caribico venditatum
Fasciculus:African red devil peppers.jpg|*Capsicum frutescens* varietatis *African Devil*
Fasciculus:Naga Jolokia Peppers.jpg|*Capsicum chinense x C. frutescens* varietatis *Naga Jolokia* vel *bhut jolokia*
Fasciculus:Capsicum_Annum_Flower_Closeup.JPG|Flos *Capsici annui

Categoria:Aromata
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Categoria:Condimenta