Capsicum dulce (fructus)

Capsicum dulce est fructus sapore mitis qui e varietatibus nonnullis speciei Capsici annui provenit. Hoc nomen ad Capsicum dulce appellationem novae speciei botanicae a Michaele Felice Dunal statutum, ab Alphonso de Candolle anno 1852 divulgatum, hodie reiicitur.^[1] Fructus autem in pluribus linguis hodiernis a varietatibus sapore pungentiore nominibus specialibus distinguitur, e.g. Francogallice poivron, Italiane peperone, Lusitane pimentão-doce, Theodisce Paprika.

Albertus Szent-Györgyi, qui cum Iosepho Svirbely vitamini C primum invenerat,^[2] capsica dulcia Hungara fontem copiosissimum vitamini C esse monstravit.^[3]^[4]

Notae

↑ Pimentão-cornicabra, pimentão-doce, pimenteiro, pimento (fruto), pimento-comum ... Variedades: Capsicum umbellicatum Vellozo (Pimentão maça), Capsicum longum de Candolle (Pimentão Chifre da cabra), Capsicum cordiforme Mill. (Chama-se em Portugal: Pimenta de cheiro ou Pimenta da terra: vide Plantas de Angola
↑ Joseph Louis Svirbely, Albert Szent-Györgyi, "The Chemical Nature of Vitamin C" pars i pars ii in Biochemical Journal vol. 26 (1932) pp. 865-870, vol. 27 (1933) pp. 279-285
↑ Banga et Szent-Györgyi (1934)
↑ As it happened, Szeged is the center of the paprika (red pepper) industry. Paprika was not available at Cambridge. I once saw it on the market but the vendor cautioned me that it was poisonous. One night [at Szeged] we had fresh red pepper for supper. I did not feel like eating it and thought of a way out. Suddenly it occurred to me that this was practically the only plant I had never tested. I took it to the laboratory and about midnight I knew that it was a treasure chest of vitamin C, containing 2 mg per gram. A few weeks later I had kilograms of crystalline vitamin C which I distributed all over the world among researchers who wanted to work on it. This made complete analysis and synthesis possible: Albert Szent-Györgyi, "Lost in the Twentieth Century" in Annual Review of Biochemistry vol. 32 (1963) pp. 1-14

Bibliographia

Fontes antiquiores

1791 : "Piment" in Jacques C. Valmont de Bomare, Dictionnaire raisonné universel d'histoire naturelle (vol. 10 pp. 571-572 apud Google Books) ("gros piment ... piment doux")
1798 : Nicolas Jolyclerc, Phytologie universelle, ou, Histoire naturelle et méthodique des plantes. Lutetiae: Gueffier jeune (vol. 5 pp. 161-162 apud Google Books) ("Piment, Poivre long ou Corail des jardins: — Le gros piment, Capsicum grossum")
1812 : Thomas Ieffersonius, Garden Book (Edwin Morris Betts, ed., Thomas Jefferson's Garden Book 1766-1824 [Philadelphiae: American Philosophical Society, 1944] p. 473) "Capsicum major"
1813 : Michel Félix Dunal, Histoire naturelle, médicale et économique des Solanum. Lutetiae: Koenig, 1813 (Textus apud Google Books)
1832 : Edwin Lankester, Vegetable Substances Used for the Food of Man p. 314 ("bell pepper–Capsicum grossum")
1852 : M. F. Dunal, "Solanaceae" in A. de Candolle, Prodromus systematis naturalis regni vegetabilis vol. 13 fasc. 1 (Lutetiae: Masson, 1852) p. 428
1934 : Ilona Banga, Albert Szent-Györgyi, "The Large Scale Preparation of Ascorbic Acid from Hungarian Pepper (Capsicum annuum)" in Biochemical Journal vol. 28 (1934) pp. 1625-1628

Eruditio

George E. Boyhan et al., "A Comparison of 13 Sweet Pepper Varieties under an Organic Farming System" in Hort Technology vol. 30 (2020) no. 1
Janet Long-Solís, Capsicum y cultura: la historia del chilli. 2a ed. (Mexicopoli: Fondo de Cultura Económica, 1998) p. 156
José de Jesús Ornelas-Paz et al., "Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers" in Food Chemistry vol. 119 (2010) pp. 1619–1625 ("Bell")
Joshua Tewksbury et al., "Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species" in Journal of Chemical Ecology vol. 32 (2006) pp. 547-564

Nexus externi

Gernot Katzer, "Paprika (Capsicum annuum L.)" apud Spice Pages
"Was ist der Unterschied zwischen Chili und Peperoni?" apud Worlds of Food

[1] Pimentão-cornicabra, pimentão-doce, pimenteiro, pimento (fruto), pimento-comum ... Variedades: Capsicum umbellicatum Vellozo (Pimentão maça), Capsicum longum de Candolle (Pimentão Chifre da cabra), Capsicum cordiforme Mill. (Chama-se em Portugal: Pimenta de cheiro ou Pimenta da terra: vide Plantas de Angola

[2] Joseph Louis Svirbely, Albert Szent-Györgyi, "The Chemical Nature of Vitamin C" pars i pars ii in Biochemical Journal vol. 26 (1932) pp. 865-870, vol. 27 (1933) pp. 279-285

[3] Banga et Szent-Györgyi (1934)

[4] As it happened, Szeged is the center of the paprika (red pepper) industry. Paprika was not available at Cambridge. I once saw it on the market but the vendor cautioned me that it was poisonous. One night [at Szeged] we had fresh red pepper for supper. I did not feel like eating it and thought of a way out. Suddenly it occurred to me that this was practically the only plant I had never tested. I took it to the laboratory and about midnight I knew that it was a treasure chest of vitamin C, containing 2 mg per gram. A few weeks later I had kilograms of crystalline vitamin C which I distributed all over the world among researchers who wanted to work on it. This made complete analysis and synthesis possible: Albert Szent-Györgyi, "Lost in the Twentieth Century" in Annual Review of Biochemistry vol. 32 (1963) pp. 1-14

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