pepper: A genus of plants which includes chili and bell peppers.
pimento: A sweet variety of chili pepper often used as stuffing in green olives.
pungency: A term used to describe the spiciness of a pepper on the Scoville scale.
ribs: Vein-like areas of the inside of a chili which contain capsaicin.
ripe rot: An occurrence of dead-spots which develop on a chili pepper fruit after it has been picked.
ristras: A display of chili peppers meant to preserve them throughout the drying process, but is also used for decorative purposes.
Scoville Heat Unit: The amount dilution which must be applied to a pepper until its "heat" is undetectable to a taster.
Scoville scale: A measure for the hotness of a pepper; a ranking of the amount of capsaicin in a pepper which ranges from zero to 16 million.
sunscald: Black, dead-looking areas on a chili pepper fruit caused by strong exposure to direct sunlight.
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