ARAB. Chabu, . . . MAIJ.T.
Nga youk thi, . Burnt. Leda mere, . . .
Ta-ha-tsiau, . CHIN. Lada china, . .
Lah-tsiau, . . „ Chabe aabrang, . .
Lull mirich, . . Dual% Filfil i Slab, . .
Mirchie, . Gua. Mallaghai, . . . TAN.
Chabai, Chabo, MALAY. Mirspe•ital, . TEL.
The shell of the fruit is fleshy and coloured, and contains a pungent principle, which also exists in its seed In great activity. On this account both the fruit and seeds of different varieties or species of Capsicum are in request as a condiment ; and either in the unprepared state, or ground, when they are called cayenne pepper, form a conspicuous feature amongst the plants affording stimulating substances used by man. In Europe the Capsicum enters largely into the seasoning of food and the preparation of pickles, and in warmer countries it constitutes one of the first necessaries of life, either green or ripe. It is the species of this genus, and not any of the genus Piper, which is the peppery condiment of all the inhabitants of India and the Asiatic islands in Eastern Asia ; the latter, indeed, being little used, and mostly raised for exportation. Foreign species or varieties of Capsicum have been intro duced into the Archipelago, and are named by the Malays, Chabe China, the Capsicum of China ; and Chabe Sabrang, the Capsicum of India, lite rally, of 'the other side of the water.' There are
now numerous varieties of chillies in India, many of which' have been introduced. They are raised from seeds that have been kept for one year, for if fresher, the crop is generally a failure. One species, called devil's pepper,' introduced by Lord Harris from Trinidad, is so intensely hot that the natives can hardly manage to use it. It is culti vated during the cold months. In the Tenasserim Provinces two or three species enter into all the native dishes, not in the form of pepper, but the fruit, stewed or roasted, is eaten with the food. In India, the dried fruits of several species and varieties of Capsicum usually seen are the C. annuum (common Capsicum), C. frutescens (goat pepper), C. gross= (bell pepper), C. minimum (bird's eye pepper), perhaps only cultivated varieties of one species. They are valued as a digestive condiment, and are raised all over the S.E. of Asia as condiments, and to make cayenne pepper and chilli vinegar.—Temlinson ; Craufeird, Diet. p. 82; Jaffrey ; Mason.