capsicum

Borrowed from New Latin capsicum, from Ancient Greek καψικός (kapsikós, “like a box”), from Latin capsa (“box”).

• IPA^(key): /ˈkæpsɪkəm/

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capsicum (plural capsicums or capsica)

1. Any of several tropical American plants, of the genus Capsicum, principally the species Capsicum annuum and Capsicum frutescens, that are cultivated as edible peppers.

   Hyponyms: cayenne pepper, paprika

2. (Australia, New Zealand, India, Singapore) The non-spicy fruit of the above plants, the bell pepper, contrasting with spicy varieties known as chilli.
   • 2004, Harold McGee, chapter 6, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

     Celery is often combined with carrots and onions in gently fried aromatic base preparations for other dishes (French mirepoix, Italian soffritto, Spanish sofregit; in the Louisiana Cajun “trinity” of aromatics the carrots are replaced by green capsicums).