A nominal rent, originally of a single peppercorn.

(UK) The fruit of a non-spicy cultivar of pepper, Capsicum annuum, marketed in green-, red-, yellow- and orange-skinned varieties.

A spice consisting of the light-colored seed of the black pepper fruit without the dark-colored pulp and skin. Used as a spice in light colored foods such as cream sauces.

A red-colored, ripe, bell or sweet pepper. Unripe peppers of this variety are green and edible but not as sweet. / (US) Spicy pepper.

Any of several very hot chilli peppers. / A powder condiment or spice formed from the dried chilli pepper varieties above.

A small container designed to hold pepper and facilitate sprinkling it on food for seasoning purposes.

Alternative form of chili pepper

(biochemistry) A digestive enzyme that chemically digests, or breaks down, proteins into shorter chains of amino acids.

A small handheld grinder containing a supply of peppercorns for grinding fresh at the table or in the kitchen.

A variety of the pepper Capsicum annuum.