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dc.contributor.editorClauser, Marina
dc.contributor.editorGrigioni, Andrea
dc.contributor.editorLandi, Mario
dc.date.accessioned2022-05-31T10:16:17Z
dc.date.available2022-05-31T10:16:17Z
dc.date.issued2010
dc.identifierONIX_20220531_9788884539519_184
dc.identifier.urihttps://library.oapen.org/handle/20.500.12657/54900
dc.languageItalian
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences::PST Botany & plant sciences
dc.titlePeperoncini
dc.typebook
oapen.abstract.otherlanguageThe chili pepper is a spice and medicinal remedy used since ancient times by the American peoples who were the first to undertake the domestication of 5 species belonging to the genus Capsicum (Solanaceae): Capsicum (Solanaceae): Capsicum annuum, C. baccatum, C. chinense, C. frutescens e C. pubescens. After the sixteenth century the chili pepper became similarly popular in other continents and today the five species number many reference pod-types and over 3,000 varieties. The book describes their uses in the different spheres of cuisine (aromatic, spicy and colourful), medicine (antioxidant and digestive for internal use, rubefacient and anti-rheumatic for external use) and ornamentation (cut branches, floral compositions, border plants, splashes of colour).
oapen.identifier.doi10.36253/978-88-8453-951-9
oapen.relation.isPublishedBybf65d21a-78e5-4ba2-983a-dbfa90962870
oapen.relation.isbn9788884539519
oapen.relation.isbn9788892737068
oapen.pages80
oapen.place.publicationFirenze


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