Cayenne/Chillis/Capsicum/Peppers

WELL. Having lived in asia for a while my observation was that they CALL bell peppers capsicum. Like if it was in a salad or a pizza topping, they would say "capsicum." And they CALL "hot/spicy" peppers "chilli." I think this is an Australian thing, see below, I found something on that.

The cayenne is a certain TYPE of hot chilli peppers. (BUT I got the impression from MH that any hot pepper is considered cayenne, perhaps herbally? Or perhaps he is saying that it is the heat units of capsaicin that have the effect, thus you can use any hot pepper equally well)

CAYENNE
n 1: plant bearing very hot and finely tapering long peppers;
usually red [syn: cayenne pepper, chili pepper, chilli
pepper, long pepper, jalapeno, Capsicum annuum
longum]
2: ground pods and seeds of pungent red peppers of the genus
Capsicum [syn: cayenne pepper, red pepper]
3: a long and often twisted hot red pepper [syn: cayenne
pepper]
From: http://dict.die.net/cayenne/
http://www.thefreedictionary.com/cayenne

This is what I found here http://www.answers.com/topic/capsicum:

CAPSICUM is a genus of plants from the nightshade family (Solanaceae). Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants is commonly known as chile pepper or just pepper.

They originated in Central and South America, but are now grown worldwide.

The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation in the mouth (and, if not properly digested, anus) of the unaccustomed eater.
The amount of capsaicin in peppers is highly variable and is dependant on genetics, giving almost all types of peppers varied amounts of perceived heat. The only pepper without capsaicin is the bell pepper.

* In Australia and New Zealand, heatless species are called "capsicums" while hot ones are called "chilli/chillies" (two L's). The term "bell peppers" is sometimes used, usually in reference to C. annuum and other varieties which look like a "capsicum" or bell but are fairly hot. A common Australian mispronunciation of the word is "capsicun".
* In the United Kingdom, Ireland, and Canada, the heatless varieties are called "peppers" or "sweet peppers" (or "green peppers", "red peppers", etc) while the hot ones are "chilli/chillies" (two L's).
* In the United States the common heatless species is referred to as "bell peppers", "red/green/etc peppers" or simply "peppers", while the hot species are collectively called "chile/chiles", "chili/chilies", or "chili/chile peppers" (one L only).

You might want to read this site about peppers: http://www.chile-pepper-seeds.com/
They have pictures: http://www.chile-pepper-seeds.com/chile-pepper-seeds/chile-pepper-s...

HOPE THAT HELPS!!!
-Squeaky-
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