(US, Philippines) Capsicum annuum, an edible spicy-sweet fruit, originating in the New World.

A variety of chili pepper having a conical shape and a bitter and burning taste, Capsicum frutescens variety tabasco.

Any fruit of a plant of the botanical genus Capsicum, which has a spicy/burning flavour because it contains capsaicin. (Not all chili peppers are particularly spicy, but all true chili peppers contain some capsaicin, in contrast to e.g. the bell pepper, which is not a true chili pepper and does not.)

The plant Piper nigrum. / The dried, unripe berries (peppercorns) of the Piper nigrum plant which are commonly used as a spice and seasoning. They are either used whole, or in a ground or crushed form.

The green, unripe, form of the sweet bell pepper. Popular in cooking, especially Italian cuisine. The unripe bell pepper is green and generally changes to other colors as it matures, cultivars exist for red, orange, yellow and other shades.

(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.