The green, unripe, form of the sweet bell pepper. Popular in cooking, especially Italian cuisine. The unripe bell pepper is green and generally changes to other colors as it matures, cultivars exist for red, orange, yellow and other shades.

A red-colored, ripe, bell or sweet pepper. Unripe peppers of this variety are green and edible but not as sweet. / (US) Spicy pepper.

Any of several very hot chilli peppers. / A powder condiment or spice formed from the dried chilli pepper varieties above.

(UK) The fruit of a non-spicy cultivar of pepper, Capsicum annuum, marketed in green-, red-, yellow- and orange-skinned varieties.

A spice consisting of the light-colored seed of the black pepper fruit without the dark-colored pulp and skin. Used as a spice in light colored foods such as cream sauces.

A small container designed to hold pepper and facilitate sprinkling it on food for seasoning purposes.

A small container with a perforated top used for sprinkling ground pepper / A soup made of tripe, vegetables and dumplings, seasoned with pepper.

A small handheld grinder containing a supply of peppercorns for grinding fresh at the table or in the kitchen.

An Asiatic plant, Piper betle, whose leaves are used to wrap betel nuts for chewing.

Alternative form of pepper spray