1. Bell pepper, bullnose pepper, capsicum, paprika, sweet pepper, Spanish name pimiento (not the same as pimento or allspice); fruits of the annual plant Capsicum annuum. Red, yellow, purple, or brown fruits, often eaten raw in salads; very variable in size and shape; some varieties can be spicy but most are non-pungent. One-quarter of a green pepper (45 g) is a rich source of vitamin C; contains 0.4 g of dietary fibre and 0.2 g of fat; supplies 6 kcal (25 kJ).
2. Red pepper, chilli (or chili), small red fruit of the bushy perennial plant Capsicum frutescens. Very pungent, an ingredient of curry powder, pickles, and tabasco sauce. Cayenne pepper is made from the powdered dried fruits. Unripe (green) chillis are also very pungent.
3. Black and white pepper, fruit of the tropical climbing vine, Piper nigrum; the fruits are peppercorns. Black pepper is made from sun-dried, unripe peppercorns when the red outer skin turns black. White pepper is made by soaking ripe berries and rubbing off the outer skin. Usually ground as a condiment. Green peppercorns are dried or pickled unripe fruit. Pungency due to the alkaloids piperine, piperdine, and chavicine.
4. Japan pepper, black seeds of Zanthoxylum piperitum with a pungent, peppery flavour.
