A botanical name is a formal scientific name given to a plant, algae, or fungi- living or defunct. There are an infinite number of plant species identified to date, and many of them are found around the world. Hence, the same plant can be called by several common names. Hence, the basic purpose of providing a botanical name is to reduce confusion or misidentification. Additionally, Latin is mostly used for the botanical names to describe specific characteristics of that species. Other botanical names use Latin along with a person’s name, usually the name of the scientist or the individual who discovered the plant.
Species of Chilli
Chilli peppers come in five varieties that have been domesticated. Many popular varieties of Capsicum annuum include bell peppers, wax, cayenne, jalapenos, Thai peppers, chiltepin, and all types of New Mexico chile. Malagueta, tabasco, peri-peri, and Malawian Kambuzi are all varieties of Capsicum frutescens. The hottest peppers, such as the naga, habanero, Datil, and Scotch bonnet, belong to the Capsicum Chinese family. The rocoto peppers of South America belong to the Capsicum Pubescens genus. Aji peppers from South America belong to the Capsicum baccatum genus.
There are several cultivars and methods of preparing chilli peppers that have various names for culinary use, even though there are only a few widely used varieties. Green and red bell peppers are both cultivars of C. annuum, with immature peppers being green. The jalapeno, poblano (also known as ancho when dried), New Mexico, serrano, and other cultivars are all members of the same genus. Bell peppers, sweet peppers, and spicy peppers are the three most popular types of peppers. The majority of common pepper varieties are classified as belonging to one of these groups or as a hybrid of the two.
Phonetics of Chilli
The three spellings of chilli are: chilli, chile, and chilli, these all are recognized by the dictionary. Below is their usage:
In traditional Anglophone parts of the United States and Canada, chilli is commonly used. However, it is also a common abbreviation for chilli con Carne (literally “chilli with meat”). Chilli powder, which may apply to pure dried, ground chilli peppers or a mixture containing other spices, is used in most variants.
Chile is the most popular Spanish spelling for this plant and its fruit in Mexico and many other Latin American countries, as well as some parts of the United States and Canada. Chile also refers to a thick, spicy, un-vinegared sauce made from this fruit, available in red and green varieties, and served over local food in the Southwest United States (particularly New Mexico), while chilli refers to a meat dish. chile or chiles is the plural form.
The Oxford English Dictionary mentions chile and chilli as variations of chilli, which was the original Romanization of the Náhuatl language word for the fruit (chilli). Chilli is the preferred British spelling, according to the Oxford English Dictionary. In Australia, India, Malaysia, New Zealand, Pakistan, Singapore, and South Africa, chilli (and its plural chillies) is the most common spelling.
Botanical Name of Chilli
Chillies belong to the genus capsicum, of the flowering plants. There are almost 27 species that have been identified under this genus, each of the members are varied with respect to size, shape and colour.
Most of them are used for culinary purposes, such as the Capsicum annum, while others are used as natural insecticides. Chillies consist of a chemical called capsaicin, which when consumed induces the “burning” sensation. The Carolina Reaper is considered the world’s hottest chilli, with a 2,200,000 Scoville Heat Unit (SHU) rate. Capsaicin is also used to produce pepper spray for self-defence purposes and to control riots.
Importance of Botanical Name
Chilli is one of the best spices used in the kitchen for cooking various dishes such as pickles, chutney, etc. Red chillies are used as dried and powdered in both vegetarian and non-vegetarian dishes. Chilli is used all around the world, due to its universal use, it is referred to as “the Queen of Spices”.
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Appetizer: A mixed paste of chillies, salt and turmeric are used to make pickles. A small amount of it is used as an appetizer.
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Diarrhoea: A combination of chillies, camphor, cumin seeds and asafoetida are given as a tablet to cure diarrhoea.
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Pain and Sprain: To ease pain and sprain a mixture of red chillies with castor oil can be used.
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Numbness: Mustard oil along with red chillies can be applied to cure lack of sensation in the legs.
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Heart Attack: The University of Cincinnati found that chilli lowers blood pressure, reduces cholesterol levels and prevents arteriolosclerosis. This is due to the presence of capsaicin in it.