Lecture 9: Spicy Foods: Peppers and Tomatoes (Solanaceae)

A collection of vocabulary flashcards covering key concepts from Lecture 9 on spicy foods, focusing specifically on plants from the Solanaceae family including tomatoes and peppers.

Solanaceae

The Nightshade family, consisting of approximately 85 genera and over 2,300 species, mainly tropical & subtropical.

Alkaloids

Chemical compounds found in many plants, often bitter and can be poisonous; commonly associated with the Solanaceae family.

Capsaicin

A compound found in peppers responsible for their pungency; it binds to the TRPV1 receptor, causing a burning sensation.

Dehiscent Fruit

A type of fruit that opens at maturity to release its seeds.

Indehiscent Fruit

A type of fruit that does not open at maturity to release its seeds.

Sichuan pepper

An aromatic spice from the Zanthoxylum species that produces a tingling sensation due to the active compound sanshool.

Scoville units

A scale used to measure the pungency or heat of peppers, originally developed by Wilbur Scoville in 1912.

Berries

A type of fruit found in the Solanaceae characterized by being multi-seeded and fleshy.

Capsule

A dry and dehiscent fruit type found in the Solanaceae family.

Tomato (Solanum lycopersicum)

A fruit initially classified in the nightshade family and known for its rich Vitamin C and A content.

Nightshade family

A common name for the Solanaceae, which includes various edible and toxic plants.

Artificial selection

The human practice of breeding plants or animals for specific traits.

Nutritional value of tomatoes

Rich in Vitamin C, Vitamin A, and lycopene, which are antioxidants important for human health.

Datura stramonium (Jimson Weed)

A plant known for its toxic alkaloids which can be used medicinally but are easily toxic.

Culinary use of peppers

Peppers are used in various cuisines for their flavor and heat, categorized into sweet and spicy types.