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Red pepper   /rɛd pˈɛpər/   Listen
noun
Pepper  n.  
1.
A well-known, pungently aromatic condiment, the dried berry, either whole or powdered, of the Piper nigrum. Note: Common pepper, or black pepper, is made from the whole berry, dried just before maturity; white pepper is made from the ripe berry after the outer skin has been removed by maceration and friction. It has less of the peculiar properties of the plant than the black pepper. Pepper is used in medicine as a carminative stimulant.
2.
(Bot.) The plant which yields pepper, an East Indian woody climber (Piper nigrum), with ovate leaves and apetalous flowers in spikes opposite the leaves. The berries are red when ripe. Also, by extension, any one of the several hundred species of the genus Piper, widely dispersed throughout the tropical and subtropical regions of the earth.
3.
Any plant of the genus Capsicum (of the Solanaceae family, which are unrelated to Piper), and its fruit; red pepper; chili pepper; as, the bell pepper and the jalapeno pepper (both Capsicum annuum) and the habanero pepper (Capsicum chinense); . These contain varying levels of the substance capsaicin (C18H27O3N), which gives the peppers their hot taste. The habanero is about 25-50 times hotter than the jalapeno according to a scale developed by Wilbur Scoville in 1912. Note: The term pepper has been extended to various other fruits and plants, more or less closely resembling the true pepper, esp. to the common varieties of Capsicum. See Capsicum, and the Phrases, below.
African pepper, the Guinea pepper. See under Guinea.
Cayenne pepper. See under Cayenne.
Chinese pepper, the spicy berries of the Xanthoxylum piperitum, a species of prickly ash found in China and Japan.
Guinea pepper. See under Guinea, and Capsicum.
Jamaica pepper. See Allspice.
Long pepper.
(a)
The spike of berries of Piper longum, an East Indian shrub.
(b)
The root of Piper methysticum (syn. Macropiper methysticum) of the family Piperaceae. See Kava.
Malaguetta pepper, or Meleguetta pepper, the aromatic seeds of the Amomum Melegueta, an African plant of the Ginger family. They are sometimes used to flavor beer, etc., under the name of grains of Paradise.
Red pepper. See Capsicum.
Sweet pepper bush (Bot.), an American shrub (Clethra alnifolia), with racemes of fragrant white flowers; called also white alder.
Pepper box or Pepper caster, a small box or bottle, with a perforated lid, used for sprinkling ground pepper on food, etc.
Pepper corn. See in the Vocabulary.
Pepper elder (Bot.), a West Indian name of several plants of the Pepper family, species of Piper and Peperomia.
Pepper moth (Zool.), a European moth (Biston betularia) having white wings covered with small black specks.
Pepper pot, a mucilaginous soup or stew of vegetables and cassareep, much esteemed in the West Indies.
Pepper root. (Bot.). See Coralwort.
pepper sauce, a condiment for the table, made of small red peppers steeped in vinegar.
Pepper tree (Bot.), an aromatic tree (Drimys axillaris) of the Magnolia family, common in New Zealand. See Peruvian mastic tree, under Mastic.





Collaborative International Dictionary of English 0.48


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"Red pepper" Quotes from Famous Books



... in Zui and Tusayan households. As a rule they are of considerable size, and made of the same material as the rougher mealing stones. They are employed for crushing and grinding the chile or red pepper that enters so largely into the food of the Zui, and whose use has extended to the Mexicans of the same region. These mortars have the ordinary circular depressions and are used with a round pestle or crusher, often ...
— A Study of Pueblo Architecture: Tusayan and Cibola • Victor Mindeleff and Cosmos Mindeleff
... which bristles with such magical and almost miraculous defences. Moreover, the juice of the squirting cucumber is bitter and nauseous, and if it gets into the eyes or nostrils of man or beast, it impresses itself on the memory by stinging like red pepper. So the trick of squirting serves in a double way as a protection to the plant against the attacks of herbivorous animals ...
— Science in Arcady • Grant Allen
... a quarter pound dried Lima beans and one pound unpolished rice for twelve hours. Cook a half pound pearl barley for two hours. Blanch one pound carrots, one pound onions, one medium-size potato and one red pepper for three minutes and cold-dip. Prepare the vegetables and cut into small cubes. Mix thoroughly Lima beans, rice, barley, carrots, onions, potato and red pepper. Fill glass jars or the enameled tin cans three-fourths full of the above mixture of vegetables ...
— Every Step in Canning • Grace Viall Gray
... spoonfuls of olive-oil, an onion and a couple of tomatoes, and boil away until he turns red. You then take off the pot and add your fish, green herbs, four cloves of garlic, and a pinch of saffron, with salt and red pepper. Pour in water to cover the surface of the fish, and cook for twenty minutes over a fast fire. Then take a soup-plate, lay some slices of bread in it, and pour the bouillon over the bread. Serve the fish separately. Possibly you incline to add, in the immortal words of the late Mr. Lear, "Serve up ...
— From a Cornish Window - A New Edition • Arthur Thomas Quiller-Couch
... by Charley. It had a little spout of celery down which I could pour the abundant juice from its inside; and it was flanked right and left respectively by a piece of lemon liberally sprinkled with red pepper and sundry crisp slabs of fried hominy. Every night of the shooting season each member of the household had "his duck." Later I was shown the screened room wherein hung the game, each dated by ...
— The Killer • Stewart Edward White
... jar or bottle with vinegar. If you add alum at all let it be very little; look your pickles over occasionally and remove any that may not be doing well. Small cucumbers, beans, green plums, tomatoes, onions, and radish pods, may be used for assorted pickles; one red pepper for forty or fifty cucumbers is sufficient; if the vinegar on pickles becomes white or weak, take it out and scald and skim it, then return ...
— Young's Demonstrative Translation of Scientific Secrets • Daniel Young
... consider our home. There we found the Bedouins, who, scarcely believing that we had escaped alive, grinned in the joy of their hearts, and we were at once provided from the chief's kitchen with a dish of Shabta, holcus cakes soaked in sour milk, and thickly powdered with red pepper, the salt of this ...
— First footsteps in East Africa • Richard F. Burton
... the juices of a bitter root and of two bulbous plants. Next he hunts till he finds two species of ants, one very large, black, and venomous; the other small and red, which stings like a nettle. He adds the pounded fangs of the Labarri and the Counacouchi snakes; and the last ingredient is red pepper. ...
— The World's Greatest Books, Volume 19 - Travel and Adventure • Various
... more in the cooking than in the materials; for instance, we had maize dressed in a dozen different ways. It was generally eaten as a sort of pudding at breakfast, at which meal there was also an unfailing dish of water-melons. Of course we had paprika handl (chicken with red pepper), and gulyas, a sort of improved Irish stew; and gipsy's meat, also very good, besides excellent soups and many nameless delicacies ...
— Round About the Carpathians • Andrew F. Crosse


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