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Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country.Usually piquillo peppers are used. [3] The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely being the most popular recipe.
The terms bell pepper (US, Canada, Philippines), pepper or sweet pepper (UK, Ireland, Canada, South Africa, Zimbabwe), and capsicum (Australia, Bangladesh, India, Malaysia, New Zealand, Pakistan and Sri Lanka) are often used for any of the large bell-shaped peppers, regardless of their color.
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The most recognized Capsicum without capsaicin is the bell pepper, [43] a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the hot taste usually associated with the rest of the genus Capsicum. [44]
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For flowering, Capsicum is a non-photoperiod-sensitive crop. [21] Chilies are vulnerable to pests including aphids, glasshouse red spider mite, and glasshouse whitefly, all of which feed on plant sap. [17] Common diseases include grey mould caused by Botrytis cinerea; this rots the tissues and produces a brownish-grey mould on the surface. [17]
Capsicum flexuosum is a member of the genus Capsicum, and is native to the New World, specifically the southern regions of Brazil. Unlike most other chili peppers , it is only mildly pungent and has issues with self-compatibility .
Capsicum baccatum (Spanish: ají) is a member of the genus Capsicum, and is one of the five domesticated chili pepper species. The fruit tends to be very pungent, and registers 30,000 to 50,000 on the Scoville heat unit scale.