Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing.

@article{Govindarajan1985CapsicumPT,
  title={Capsicum production, technology, chemistry, and quality. Part 1: History, botany, cultivation, and primary processing.},
  author={Venkatesh Govindarajan},
  journal={Critical reviews in food science and nutrition},
  year={1985},
  volume={22 2},
  pages={109-76}
}
The genus Capsicum (Fam. Solanaceae) was known to ancient cultures and was more recently historically associated with the discovery of the New World. This genus provides many species and varieties used in flavoring foods popular in the cuisines of many parts of the world. From the pungent chilli to the colorful paprika and the bell pepper, with its remarkable aroma, the genus is of great interest for its chemistry, sensory attributes, and physiological action. The Capsicums, among the spices… CONTINUE READING
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