from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Black pepper.
- n. Any of several plants of the genus Piper, as cubeb, betel, and kava.
- n. Any of several tropical American, cultivated forms of Capsicum frutescens or C. annuum, having podlike, many-seeded, variously colored berries.
- n. The podlike fruit of any of these plants, varying in size, shape, and degree of pungency, with the milder types including the bell pepper and pimiento, and the more pungent types including the cherry pepper.
- n. Any of various condiments made from the more pungent varieties of Capsicum frutescens, such as cayenne pepper, tabasco pepper, and chili. Also called hot pepper.
- n. Baseball A warm-up exercise in which players standing a short distance from a batter field the ball and toss it to the batter, who hits each toss back to the fielders. Also called pepper game.
- transitive v. To season or sprinkle with pepper.
- transitive v. To sprinkle liberally; dot.
- transitive v. To shower with or as if with small missiles. See Synonyms at barrage2.
- transitive v. To make (a speech, for example) lively and vivid with wit or invective.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A plant of the family Piperaceae.
- n. A spice prepared from the fermented, dried, unripe red berries of this plant.
- n. A fruit of the capsicum: red, green, yellow or white, hollow and containing seeds, and in very spicy and mild varieties.
- n. A game used by baseball players to warm up where fielders standing close to a batter rapidly return the batted ball to be hit again
- v. To add pepper to.
- v. To strike with something made up of small particles.
- v. To be covered with lots of (something made up of small things).
- v. To add (something) at frequent intervals.
from the GNU version of the Collaborative International Dictionary of English
- n. A well-known, pungently aromatic condiment, the dried berry, either whole or powdered, of the Piper nigrum.
- n. 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.
- n. Any plant of the genus Capsicum (of the Solanaceae family, which are unrelated to Piper), and its fruit; red pepper; chili pepper. 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. See also Capsicum and http://www.chili-pepper-plants.com/.
- intransitive v. To fire numerous shots (at).
- transitive v. To sprinkle or season with pepper.
- transitive v. Figuratively: To shower shot or other missiles, or blows, upon; to pelt; to fill with shot, or cover with bruises or wounds.
from The Century Dictionary and Cyclopedia
- To sprinkle with pepper; make pungent: as, mutton-chops well peppered.—2. To pelt with shot or other missiles; hit with what pains or annoys; also, to attack with bitter or pungent words.
- To cover with small sores.
- To pelt thoroughly; give a quietus to; do for.
- n. The product of plants of the genus Piper, chiefly of P. nigrum, consisting of the berries, which afford an aromatic and pungent condiment.
- n. Any plant of the genus Piper; especially, one that produces the pepper of commerce (see def. 1).
- n. A plant of the genus Capsicum, or one of its pods. These pods are the source of Cayenne pepper, and form the green and red peppers used in sauces, etc.
- n. A bitter, biting drink [peppermint, Morris].
- n. A pepper-caster: as, a pair of silver-mounted peppers.
- n. In the West Indies, also, other plants of the genus Xylopia.
- n. See Capsicum.
- n. Same as chilli.
- n. Same as wall-pepper.
- n. A tall shrub of the pepper family, Piper Novæ-Hollandiæ, found in dense forests where it climbs to the tops of the tallest trees. It is used in the treatment of catarrhal affections. Called also native pepper-vine.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various tropical plants of the genus Capsicum bearing peppers
- v. add pepper to
- n. sweet and hot varieties of fruits of plants of the genus Capsicum
- v. attack and bombard with or as if with missiles
- n. pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
- n. climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam
For the burgers• 1½ pounds fresh tuna steaks, cut into 1/2-inch dice• 2 tablespoons Dijon mustard• 1 tablespoon chipotle pepper in adobo purée• 1 tablespoon honey• 3 tablespoons canola oil• 2 green onions, green and pale-green part, thinly sliced• Salt and freshly ground pepper• 4 kaiser rolls• 2 ounces watercress• 1 red onion, peeled, halved and thinly sliced.
This native of India was probably the first pungent spice after mustard to be appreciated in Europe—the Greeks and Romans preferred it to black pepper—and it gave us our word pepper via its Sanskrit name pippali black pepper is marichi.
By many accounts, the name "pepper spray" is overly benign for a substance that can cause death and be used as a torture device.
When the sandwich hears the violin say the word "pepper," she glares at him fiercely.
I can find these in any supermarket here and the combo with the roasted pepper is fantastic: D
However, in Catalan Cuisine, Colman Andrews says pepper scholar Charles Perry thinks the nyora [ñora] pepper is the variety scientifically called Capsicum annuum grossum/provar.
This pepper is of course super hot but has a fruityflavor.
I finally harvested the one bell pepper from the one plant in the one firebucket, as it didn't seem to be either about to grow any larger or change colors, and this is what I got:
When you buy your materials, make sure the tops of your spice jars are magnetic, and make sure your magnets are strong, too — a connection too weak will find you coming home to a floor covered in pepper (and possibly a very sneezy pet).
The naga jolokia, sometimes called the bhut jolokia, the ghost pepper, or the poison pepper, is the world's hottest chile pepper.