The genus of pepper plants, of which there are more than 200 varieties, including jalapeno and tabasco.
The taxonomic designation for a group of plants that produce red fruits commonly known as peppers. A few of these species bear fruits referred to as chilis (a term of Spanish origin derived from an Indian name), which become vividly red and intensely spicy upon ripening, and are subsequently pulverized into cayenne pepper or fragmented for other applications. One must exercise great caution when utilizing them and avoid substituting them for paprika or chili powder. The paprika-yielding bonnet pepper belongs to this genus, as does the sizeable, mild, bell pepper, recognized as capsicum in England.
This passage is describing a family of peppers that includes several different varieties. There are two main types: hot peppers, such as chili peppers, and sweet peppers that can be eaten as a vegetable. These peppers are known as “capsicums”. Capsicums can come in different colors, including green and red, and can be either round or long. They can also vary in size quite a bit.
This refers to the pepper plant. Pepper extract is used topically on the skin as a counterirritant and is an element in colored wool used in soothing pads for relieving painful joints.