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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

chili pepper: The genus is generally considered to contain only one species, Capsicum frutescens, with many varieties. ... The chili pepper (C. f. longum) bears long, tapering, usually pungent, red or yellow fruits, 4 to 10 inches (10 to 25 cm) in length. Dried chili peppers are ground to make cayenne pepper, or red pepper, seasoning.  2, record 1, English, - long%20redpepper

Record number: 1, Textual support number: 1 OBS

A long red, or yellow variety of Capsicum frutescens with a sharp, pungent flavor, used in flavoring, condiments etc. It is the source of cayenne pepper.  3, record 1, English, - long%20redpepper

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Piment. Fruits de diverses plantes de la famille des Solanées, dont les principaux sont : [...] Le piment frutescent [...] originaire d'Amérique, appelé aussi piment enragé ou poivre de Cayenne [...]  1, record 1, French, - poivre%20de%20Cayenne

Record number: 1, Textual support number: 1 OBS

Poivre long : «Poivre long» est donné par QUENC comme synonyme de «piment enragé», mais d'après LAGAS, il s'agit d'une autre espèce. Aucune autre source française n'a pu confirmer ou infirmer cette synonymie.  6, record 1, French, - poivre%20de%20Cayenne

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

So named because of their resemblance to cherries, red cherry peppers are deep orange to bright red at maturity. Nearly spherical, slender long stems hold these cherrylike beauties proudly above the foliage of the plant. Ranging from mild to fairly hot, some are quite sweet. They may be small or large and either erect or pendent. Producing smooth rich dark green leaves, this lovely plant is often grown as an ornamental, as well as for its fiery fruit. Cherry peppers are never dried.  3, record 2, English, - hot%20cherry%20pepper

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Piment cerise (assez doux, 1-3, parfois brûlant, 6-7). Comme le fruit auquel il ressemble, il est parfois d'un beau rouge écarlate, avec une chair épaisse. En principe, plus sa couleur est claire (rosé ou jaune pâle), moins il est fort. On le trouve surtout en Hongrie et en Europe de l'Est. Souvent conservé dans du vinaigre, il est utilisé dans les salades et les salsas.  1, record 2, French, - piment%20cerise

Record number: 2, Textual support number: 1 OBS

En forme de cerise de 3,7 cm (1 1/2 pouce) de diamètre. Fruit vert foncé devenant écarlate. Saveur très piquante. Plant de 65 à 72 cm (26 à 29 pouces) et très productif.  3, record 2, French, - piment%20cerise

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

roasted pepper; roast pepper: terms usually used in the plural.  3, record 3, English, - roasted%20pepper

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

poivron rôti : terme habituellement utilisé au pluriel.  2, record 3, French, - poivron%20r%C3%B4ti

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

pimiento asado: término utilizado habitualmente en plural.  2, record 3, Spanish, - pimiento%20asado

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

fried pepper: term usually used in the plural.  2, record 4, English, - fried%20pepper

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

poivron frit : terme habituellement utilisé au pluriel.  2, record 4, French, - poivron%20frit

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

pimiento frito: término utilizado generalmente en plural.  2, record 4, Spanish, - pimiento%20frito

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The sweet pepper was popular in Spain and was referred to as "pimientos" to describe the red coloration and sweet taste. ... The fruit of a pepper plant is classified as a berry with colors ranging from green, yellow, red, purple, black, brown, white and orange. Green is an immature fruit, yet commonly eaten this way, and as the fruit matures it changes color. Color changes in most commercial cultivars are green to red, green to yellow or green to orange.  2, record 5, English, - sweet%20pepper

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Variété de piment dit «doux», utilisé comme légume, cuit ou cru, bien qu'il s'agisse d'un fruit.  2, record 5, French, - poivron

Record number: 5, Textual support number: 1 CONT

Le poivron se distingue des piments forts par sa grosseur; sa couleur (verte, orangée ou rouge) varie selon le degré de maturité. [...] On en distingue trois variétés, [...] Le poivron carré, dit aussi «poivron d'Amérique» [...] Le poivron de Valence, d'origine espagnole [...] Le poivron des Landes, toujours vert [...]  2, record 5, French, - poivron

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The best known sweet peppers are the bell peppers, so-named for their rather bell-like shape. They have a mild, sweet flavor and crips, exceedingly juicy flesh. When young, the majority of bell peppers are a rich, bright green, but there are also yellow, orange, purple, red and brown bell peppers. The red bells are simply vine-ripened green bell peppers that, because they've ripened longer, are very sweet. Bell peppers vary from 3 1/2 to 5 1/2 inches long and from 2 1/2 to 4 inches wide.  2, record 6, English, - bell%20pepper

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Le poivron se distingue des piments forts par sa grosseur. (...) On en distingue trois variétés [...] Le poivron carré, dit aussi «poivron d'Amérique», à quatre lobes bien marqués, possède une pulpe charnue, épaisse et très douce, plus parfumée quand il est bien coloré (jaune ou rouge).  4, record 6, French, - poivron%20d%27Am%C3%A9rique

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A tropical American herb family Solanaceae, used as a salad plant and in condiments.  2, record 8, English, - chili%20pepper

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Le mot "piment" désigne à la fois la plante, la gousse, la graine, les épices et les condiments qui en sont tirés.  3, record 8, French, - piment%20du%20Chili

Record number: 8, Textual support number: 2 OBS

Catégorie de piments forts.  1, record 8, French, - piment%20du%20Chili

Record 8,  Textual support,  Spanish