Peperoncini
| dc.contributor.editor | Clauser, Marina | |
| dc.contributor.editor | Grigioni, Andrea | |
| dc.contributor.editor | Landi, Mario | |
| dc.date.accessioned | 2022-06-02T04:19:49Z | |
| dc.date.available | 2022-06-02T04:19:49Z | |
| dc.date.issued | 2010 | |
| dc.date.submitted | 2022-05-31T10:16:17Z | |
| dc.identifier | ONIX_20220531_9788884539519_184 | |
| dc.identifier | OCN: 1229606480 | |
| dc.identifier | https://library.oapen.org/handle/20.500.12657/54900 | |
| dc.identifier.uri | https://directory.doabooks.org/handle/20.500.12854/82880 | |
| dc.description.abstract | The 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). | |
| dc.language | Italian | |
| dc.rights | open access | |
| dc.title | Peperoncini | |
| dc.type | book | |
| oapen.identifier.doi | 10.36253/978-88-8453-951-9 | |
| oapen.relation.isPublishedBy | 2ec4474d-93b1-4cfa-b313-9c6019b51b1a | |
| oapen.relation.isbn | 9788884539519 | |
| oapen.relation.isbn | 9788892737068 | |
| oapen.pages | 80 | |
| oapen.place.publication | Firenze | |
| dc.abstractotherlanguage | The 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). |
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