{"id":10336,"date":"2026-06-05T08:08:55","date_gmt":"2026-06-05T08:08:55","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=10336"},"modified":"2026-06-05T08:09:07","modified_gmt":"2026-06-05T08:09:07","slug":"du-piment-au-poivron-lhistoire-meconnue-dun-meme-fruit","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=10336","title":{"rendered":"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit"},"content":{"rendered":"\n

Contrairement \u00e0 ce que l\u2019on croit souvent, le piment<\/strong> et le poivron<\/strong> ne sont pas deux l\u00e9gumes diff\u00e9rents, mais deux expressions d\u2019une m\u00eame esp\u00e8ce botanique : Capsicum annuum<\/strong>. Comme le rappelle le document, \u00ab le poivron n’est autre qu’une vari\u00e9t\u00e9 de piment doux \u00bb, une distinction qui repose uniquement sur la pr\u00e9sence \u2014 ou l\u2019absence \u2014 de capsa\u00efcine<\/strong>, la mol\u00e9cule responsable du piquant.<\/p>\n\n\n\n

\ud83c\udf36\ufe0f Une Mutation qui Change Tout<\/strong><\/h3>\n\n\n\n

Le poivron est en r\u00e9alit\u00e9 un piment\u2026 qui a perdu son feu. Une mutation g\u00e9n\u00e9tique r\u00e9cessive emp\u00eache la production de capsa\u00efcine, donnant naissance \u00e0 un fruit doux (0 \u00e0 100 SHU), tandis que les piments forts conservent leur m\u00e9canisme de d\u00e9fense naturel. C\u2019est ainsi qu\u2019un m\u00eame plant peut donner des formes cubiques, allong\u00e9es ou coniques, sans que cela ne pr\u00e9dise le piquant.<\/p>\n\n\n\n

\ud83c\udf0e Origines Sud-Am\u00e9ricaines et Voyage Europ\u00e9en<\/strong><\/h3>\n\n\n\n

N\u00e9s en Am\u00e9rique du Sud et centrale, piments et poivrons sont cultiv\u00e9s depuis plus de 6 000 ans. Introduits en Europe par Christophe Colomb, ils furent longtemps confondus avec le poivre noir, d\u2019o\u00f9 le nom \u00ab poivron \u00bb. Ce n\u2019est qu\u2019en 1785 que le terme d\u00e9signe officiellement les vari\u00e9t\u00e9s douces.<\/p>\n\n\n\n

\ud83d\udd25 L\u2019\u00c9chelle de Scoville : Du Doux \u00e0 l\u2019Extr\u00eame<\/strong><\/h3>\n\n\n\n

L\u2019intensit\u00e9 du piquant se mesure en SHU : du poivron (0 SHU) au Carolina Reaper (1 500 000 SHU). La forme ou la couleur ne d\u00e9terminent rien : seule la g\u00e9n\u00e9tique compte.<\/p>\n\n\n\n

\ud83d\udca1 Une Plante aux Pouvoirs Multiples<\/strong><\/h3>\n\n\n\n

La capsa\u00efcine, abondante dans les piments forts, agit sur les r\u00e9cepteurs TRPV1, cr\u00e9ant une sensation de br\u00fblure illusoire. Elle stimule la thermogen\u00e8se, favorise l\u2019oxydation des graisses, agit comme analg\u00e9sique naturel et poss\u00e8de des propri\u00e9t\u00e9s anti-inflammatoires et antimicrobiennes.<\/p>\n\n\n\n

\ud83c\udf36\ufe0f Piment vs Poivron : Origine, Mutation et Secrets de Capsicum annuum<\/h1>\n\n\n\n

\ud83e\uddec Une seule et m\u00eame famille : Capsicum annuum<\/h2>\n\n\n\n

Contrairement aux apparences, le poivron et le piment fort ne sont pas des esp\u00e8ces diff\u00e9rentes. Tous deux appartiennent \u00e0 la m\u00eame famille botanique : Capsicum annuum<\/em>. Botaniquement parlant, le poivron est en r\u00e9alit\u00e9 un piment doux.<\/p>\n\n\n\n

La nuance majeure entre les deux r\u00e9side dans une mutation g\u00e9n\u00e9tique r\u00e9cessive. Chez le poivron, un g\u00e8ne sp\u00e9cifique a cess\u00e9 de coder la production de la capsa\u00efcine<\/strong>, cette mol\u00e9cule de d\u00e9fense chimique responsable de la sensation de br\u00fblure. En l’absence de cette mol\u00e9cule, le fruit d\u00e9veloppe un go\u00fbt sucr\u00e9 et croquant, tandis que le piment fort conserve son m\u00e9canisme de d\u00e9fense actif.<\/p>\n\n\n\n

Bien que l’on associe souvent le poivron \u00e0 de gros fruits charnus et cubiques et le piment \u00e0 de petites formes allong\u00e9es, cette r\u00e8gle visuelle n’est pas absolue : seule la g\u00e9n\u00e9tique de la plante d\u00e9termine le piquant, et non sa forme ou sa couleur.<\/p>\n\n\n\n

\ud83e\udded Histoire, confusion et bapt\u00eame<\/h2>\n\n\n\n

Originaires d’Am\u00e9rique centrale et du Sud (notamment de Bolivie et du P\u00e9rou), les fruits du genre Capsicum<\/em> sont cultiv\u00e9s par l’Homme depuis au moins 6 000 ans.<\/p>\n\n\n\n

\u00c0 la fin du XVe si\u00e8cle, Christophe Colomb introduit ces plantes en Europe. C’est une confusion linguistique qui va donner naissance au mot \u00ab poivron \u00bb : l’explorateur confond initialement la force piquante du piment avec celle du poivre noir (Piper nigrum<\/em>). Le terme \u00ab poivron \u00bb ne sera officiellement adopt\u00e9 en France qu’en 1785 afin de diff\u00e9rencier clairement les vari\u00e9t\u00e9s douces des piments piquants.<\/p>\n\n\n\n

\ud83d\udcca L’\u00c9chelle de Scoville : Mesurer le feu<\/h2>\n\n\n\n

Pour classifier la force des piments, le pharmacologue Wilbur Scoville cr\u00e9e en 1912 une \u00e9chelle de mesure (exprim\u00e9e en SHU : Scoville Heat Units<\/em>) directement li\u00e9e \u00e0 la concentration de capsa\u00efcine :<\/p>\n\n\n\n

Vari\u00e9t\u00e9 de Capsicum<\/strong><\/td>Intensit\u00e9 sur l’\u00c9chelle de Scoville (SHU)<\/strong><\/td>Sensation<\/strong><\/td><\/tr><\/thead>
Poivron<\/strong><\/td>0 SHU<\/td>Neutre<\/td><\/tr>
Piment d’Espelette<\/strong><\/td>1 500 \u2013 2 500 SHU<\/td>Chaud<\/td><\/tr>
Jalape\u00f1o<\/strong><\/td>2 500 \u2013 5 000 SHU<\/td>Fort<\/td><\/tr>
Habanero<\/strong><\/td>100 000 \u2013 350 000 SHU<\/td>Volcanique<\/td><\/tr>
Carolina Reaper \/ Pepper X<\/strong><\/td>Plus de 1 500 000 SHU<\/td>Extr\u00eame<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

\ud83e\udde0 Le pi\u00e8ge des r\u00e9cepteurs TRPV1 : Une br\u00fblure illusoire<\/h2>\n\n\n\n

Lorsque l’on croque dans un piment fort, la capsa\u00efcine d\u00e9clenche une cascade de r\u00e9actions en trompant litt\u00e9ralement notre syst\u00e8me nerveux.<\/p>\n\n\n\n

    \n
  • L’illusion thermique :<\/strong> La capsa\u00efcine se lie aux r\u00e9cepteurs TRPV1<\/strong> situ\u00e9s sur les neurones sensoriels de la bouche et de la peau. En temps normal, ces r\u00e9cepteurs servent de signal d’alarme et s’activent uniquement lors d’une agression thermique r\u00e9elle (temp\u00e9rature sup\u00e9rieure \u00e0 43-45\u00b0C). La capsa\u00efcine active chimiquement ces canaux, for\u00e7ant le cerveau \u00e0 interpr\u00e9ter le signal comme une v\u00e9ritable br\u00fblure, bien qu’aucun dommage thermique r\u00e9el<\/strong> ne se produise sur les tissus.<\/li>\n\n\n\n
  • La r\u00e9action d’urgence :<\/strong> Croyant faire face \u00e0 un exc\u00e8s de chaleur, le corps enclenche ses m\u00e9canismes de refroidissement : transpiration accrue, rougeurs et vasodilatation. Pour contrer la douleur, le cerveau lib\u00e8re \u00e9galement des endorphines, ce qui peut provoquer une l\u00e9g\u00e8re sensation d’euphorie.<\/li>\n<\/ul>\n\n\n\n

    \u2695\ufe0f Propri\u00e9t\u00e9s th\u00e9rapeutiques et effets sur le corps<\/h2>\n\n\n\n

    Au-del\u00e0 de son utilisation en cuisine, la capsa\u00efcine poss\u00e8de des propri\u00e9t\u00e9s physiologiques puissantes qui suscitent un grand int\u00e9r\u00eat m\u00e9dical et di\u00e9t\u00e9tique :<\/p>\n\n\n\n

    \ud83d\udfe2 Gestion de la douleur (Analg\u00e9sie)<\/h3>\n\n\n\n

    Paradoxalement, ce qui br\u00fble peut aussi soulager. Une exposition prolong\u00e9e ou r\u00e9p\u00e9t\u00e9e \u00e0 la capsa\u00efcine finit par \u00e9puiser les r\u00e9serves de la substance P<\/em>, un neurotransmetteur essentiel \u00e0 la transmission des signaux de douleur vers le cerveau. Une fois ce messager \u00e9puis\u00e9, le nerf est temporairement d\u00e9sensibilis\u00e9. C’est pourquoi la capsa\u00efcine est int\u00e9gr\u00e9e dans des patchs ou cr\u00e8mes m\u00e9dicinales pour traiter l’arthrose, le zona ou les douleurs neuropathiques.<\/p>\n\n\n\n

    \ud83d\udfe2 M\u00e9tabolisme au repos et gestion du poids<\/h3>\n\n\n\n

    La capsa\u00efcine influence le poids corporel \u00e0 travers trois leviers physiologiques :<\/p>\n\n\n\n

      \n
    1. La thermogen\u00e8se au repos :<\/strong> En stimulant le syst\u00e8me nerveux sympathique, elle provoque la lib\u00e9ration d’adr\u00e9naline et de noradr\u00e9naline, ce qui \u00e9l\u00e8ve l\u00e9g\u00e8rement la temp\u00e9rature corporelle et le m\u00e9tabolisme de base. Consommer de la capsa\u00efcine peut augmenter la d\u00e9pense \u00e9nerg\u00e9tique d’environ 50 kcal par jour au repos, sans effort physique particulier.<\/li>\n\n\n\n
    2. L’oxydation des graisses :<\/strong> Elle encourage le corps \u00e0 utiliser les lipides stock\u00e9s comme source d’\u00e9nergie. De plus, elle stimule l’activation du tissu adipeux brun (la \u00ab\u00a0bonne\u00a0\u00bb graisse), sp\u00e9cialis\u00e9 dans la combustion des calories pour produire de la chaleur.<\/li>\n\n\n\n
    3. L’effet coupe-faim :<\/strong> Elle augmente la sensation de sati\u00e9t\u00e9 et diminue les niveaux de ghr\u00e9line (l’hormone de la faim), ce qui peut aider \u00e0 r\u00e9duire naturellement l’apport calorique spontan\u00e9 lors des repas.<\/li>\n<\/ol>\n\n\n\n

      \ud83d\udd34 Pr\u00e9cautions et effets secondaires<\/h3>\n\n\n\n

      Manipul\u00e9e ou consomm\u00e9e \u00e0 trop forte dose, la capsa\u00efcine peut irriter les muqueuses et provoquer des br\u00fblures d’estomac, des reflux gastro-\u0153sophagiens (RGO) ou des acc\u00e9l\u00e9rations brutales du transit intestinal. En cas de contact cutan\u00e9 ou oculaire accidentel, l’eau froide s’av\u00e8re inefficace car la capsa\u00efcine est liposoluble<\/strong> (elle ne se dissout que dans le gras). Pour calmer le jeu, il faut imp\u00e9rativement rincer la zone ou la bouche avec un corps gras comme du lait, du yaourt ou de l’huile.<\/p>\n\n\n\n

      \n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"Piment<\/figure>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n\n\n\n
      \"\"<\/figure>\n<\/figure>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Piment et poivron appartiennent \u00e0 la m\u00eame esp\u00e8ce, Capsicum annuum
      \nSeule la capsa\u00efcine les distingue : mutation douce pour le poivron, feu ardent pour le piment.
      \nUne histoire botanique fascinante entre g\u00e9n\u00e9tique, culture et gastronomie.<\/p>\n","protected":false},"author":1,"featured_media":10339,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Piment et poivron : deux caract\u00e8res, une seule esp\u00e8ce. Tout se joue sur la capsa\u00efcine, la mol\u00e9cule du piquant. D\u00e9couvrez leur histoire, leurs vari\u00e9t\u00e9s et les secrets de Capsicum annuum. #Piment #Poivron #Capsa\u00efcine #Cuisine #capsicumannuum #capsa\u00efcine #\u00e9chelledescoville #mutationg\u00e9n\u00e9tique","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1,6756,6905,7315,7143,7144,7145],"tags":[7997,7996,7993,6799,7990,7992,7994,7989,7995,7988,7991],"class_list":["post-10336","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites-emg","category-cuisine-calabraise","category-cuisine-des-pouilles","category-gourmet-epicerie-fine-dexception","category-la-cuisine-napolitaine","category-la-cuisine-sicilienne","category--la-cuisine-italienne","tag-bienfaits-capsaicine","tag-capsaicine","tag-capsicum-annuum","tag-charcuterie-calabraise","tag-echelle-de-scoville","tag-histoire-poivron","tag-mutation-genetique-piment","tag-piment-fort","tag-piment-poivron-difference","tag-poivron-doux","tag-varietes-piments"],"blocksy_meta":[],"yoast_head":"\nDu Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit - Esprit Mezzogiorno<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.espritmezzogiorno.fr\/?p=10336\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit - Esprit Mezzogiorno\" \/>\n<meta property=\"og:description\" content=\"Piment et poivron appartiennent \u00e0 la m\u00eame esp\u00e8ce, Capsicum annuum Seule la capsa\u00efcine les distingue : mutation douce pour le poivron, feu ardent pour le piment. Une histoire botanique fascinante entre g\u00e9n\u00e9tique, culture et gastronomie.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.espritmezzogiorno.fr\/?p=10336\" \/>\n<meta property=\"og:site_name\" content=\"Esprit Mezzogiorno\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/1132643523263646\" \/>\n<meta property=\"article:published_time\" content=\"2026-06-05T08:08:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-06-05T08:09:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"474\" \/>\n\t<meta property=\"og:image:height\" content=\"474\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Tedi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:site\" content=\"@mezzogiorno25\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tedi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336\"},\"author\":{\"name\":\"Tedi\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\"},\"headline\":\"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit\",\"datePublished\":\"2026-06-05T08:08:55+00:00\",\"dateModified\":\"2026-06-05T08:09:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336\"},\"wordCount\":1226,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1\",\"keywords\":[\"bienfaits capsa\u00efcine\",\"capsa\u00efcine\",\"capsicum annuum\",\"charcuterie calabraise\",\"\u00e9chelle de scoville\",\"histoire poivron\",\"mutation g\u00e9n\u00e9tique piment\",\"piment fort\",\"piment poivron diff\u00e9rence\",\"poivron doux\",\"vari\u00e9t\u00e9s piments\"],\"articleSection\":[\"Actualit\u00e9s EMG\",\"CUISINE CALABRAISE\",\"Cuisine des Pouilles\",\"Gourmet \u2013 \u00c9picerie Fine d'Exception\",\"La Cuisine Napolitaine\",\"La Cuisine Sicilienne\",\"\ud83c\uddee\ud83c\uddf9 La Cuisine Italienne\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336\",\"name\":\"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit - Esprit Mezzogiorno\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1\",\"datePublished\":\"2026-06-05T08:08:55+00:00\",\"dateModified\":\"2026-06-05T08:09:07+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#primaryimage\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/06\\\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1\",\"width\":474,\"height\":474},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?p=10336#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#website\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"name\":\"Esprit Mezzogiorno\",\"description\":\"Mezzogiorno : L'Italie des origines, sans artifice.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#organization\",\"name\":\"Esprit Mezzogiorno\",\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/www.espritmezzogiorno.fr\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1\",\"width\":820,\"height\":547,\"caption\":\"Esprit Mezzogiorno\"},\"image\":{\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/1132643523263646\",\"https:\\\/\\\/x.com\\\/mezzogiorno25\",\"https:\\\/\\\/instagram.com\\\/espritmezzogiorno\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/esprit-mezzo-giorno\",\"https:\\\/\\\/nextdoor.com\\\/profile\\\/02-LQmY9jXWFhLtb9\",\"https:\\\/\\\/www.threads.net\\\/@espritmezzogiorno\",\"https:\\\/\\\/www.tumblr.com\\\/blog\\\/view\\\/juio5698\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/#\\\/schema\\\/person\\\/fc0bc64b69cf77e5e0c889b76ca3d848\",\"name\":\"Tedi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g\",\"caption\":\"Tedi\"},\"sameAs\":[\"https:\\\/\\\/www.espritmezzogiorno.fr\"],\"url\":\"https:\\\/\\\/www.espritmezzogiorno.fr\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit - Esprit Mezzogiorno","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.espritmezzogiorno.fr\/?p=10336","og_locale":"fr_FR","og_type":"article","og_title":"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit - Esprit Mezzogiorno","og_description":"Piment et poivron appartiennent \u00e0 la m\u00eame esp\u00e8ce, Capsicum annuum Seule la capsa\u00efcine les distingue : mutation douce pour le poivron, feu ardent pour le piment. Une histoire botanique fascinante entre g\u00e9n\u00e9tique, culture et gastronomie.","og_url":"https:\/\/www.espritmezzogiorno.fr\/?p=10336","og_site_name":"Esprit Mezzogiorno","article_publisher":"https:\/\/www.facebook.com\/1132643523263646","article_published_time":"2026-06-05T08:08:55+00:00","article_modified_time":"2026-06-05T08:09:07+00:00","og_image":[{"width":474,"height":474,"url":"https:\/\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp","type":"image\/webp"}],"author":"Tedi","twitter_card":"summary_large_image","twitter_creator":"@mezzogiorno25","twitter_site":"@mezzogiorno25","twitter_misc":{"\u00c9crit par":"Tedi","Dur\u00e9e de lecture estim\u00e9e":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#article","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336"},"author":{"name":"Tedi","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848"},"headline":"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit","datePublished":"2026-06-05T08:08:55+00:00","dateModified":"2026-06-05T08:09:07+00:00","mainEntityOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336"},"wordCount":1226,"commentCount":0,"publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1","keywords":["bienfaits capsa\u00efcine","capsa\u00efcine","capsicum annuum","charcuterie calabraise","\u00e9chelle de scoville","histoire poivron","mutation g\u00e9n\u00e9tique piment","piment fort","piment poivron diff\u00e9rence","poivron doux","vari\u00e9t\u00e9s piments"],"articleSection":["Actualit\u00e9s EMG","CUISINE CALABRAISE","Cuisine des Pouilles","Gourmet \u2013 \u00c9picerie Fine d'Exception","La Cuisine Napolitaine","La Cuisine Sicilienne","\ud83c\uddee\ud83c\uddf9 La Cuisine Italienne"],"inLanguage":"fr-FR","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.espritmezzogiorno.fr\/?p=10336#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336","url":"https:\/\/www.espritmezzogiorno.fr\/?p=10336","name":"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit - Esprit Mezzogiorno","isPartOf":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#primaryimage"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1","datePublished":"2026-06-05T08:08:55+00:00","dateModified":"2026-06-05T08:09:07+00:00","breadcrumb":{"@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.espritmezzogiorno.fr\/?p=10336"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#primaryimage","url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1","width":474,"height":474},{"@type":"BreadcrumbList","@id":"https:\/\/www.espritmezzogiorno.fr\/?p=10336#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.espritmezzogiorno.fr\/"},{"@type":"ListItem","position":2,"name":"Du Piment au Poivron : L\u2019Histoire M\u00e9connue d\u2019un M\u00eame Fruit"}]},{"@type":"WebSite","@id":"https:\/\/www.espritmezzogiorno.fr\/#website","url":"https:\/\/www.espritmezzogiorno.fr\/","name":"Esprit Mezzogiorno","description":"Mezzogiorno : L'Italie des origines, sans artifice.","publisher":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.espritmezzogiorno.fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/www.espritmezzogiorno.fr\/#organization","name":"Esprit Mezzogiorno","url":"https:\/\/www.espritmezzogiorno.fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/shutterstock_1902583462-1.webp?fit=820%2C547&ssl=1","width":820,"height":547,"caption":"Esprit Mezzogiorno"},"image":{"@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/1132643523263646","https:\/\/x.com\/mezzogiorno25","https:\/\/instagram.com\/espritmezzogiorno","https:\/\/www.linkedin.com\/company\/esprit-mezzo-giorno","https:\/\/nextdoor.com\/profile\/02-LQmY9jXWFhLtb9","https:\/\/www.threads.net\/@espritmezzogiorno","https:\/\/www.tumblr.com\/blog\/view\/juio5698"]},{"@type":"Person","@id":"https:\/\/www.espritmezzogiorno.fr\/#\/schema\/person\/fc0bc64b69cf77e5e0c889b76ca3d848","name":"Tedi","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/4919e43841f08560ea1ae041d829a638eb5d0d79c78b415dcc932ac31620a330?s=96&d=mm&r=g","caption":"Tedi"},"sameAs":["https:\/\/www.espritmezzogiorno.fr"],"url":"https:\/\/www.espritmezzogiorno.fr\/?author=1"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.tM_q-0Yugx-1U4efGathPwHaHa.webp?fit=474%2C474&ssl=1","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":8688,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8688","url_meta":{"origin":10336,"position":0},"title":"Salsiccia B\u0153uf & Porc \u2013 Piment & Champignons | Saucisse artisanale d\u2019Andria","author":"Tedi","date":"mai 25, 2026","format":false,"excerpt":"Salsiccia artisanale m\u00ealant b\u0153uf, porc, piment et champignons. Une saucisse intense, rustique et parfum\u00e9e, id\u00e9ale grill\u00e9e ou en cuisine.","rel":"","context":"Dans "Cuisine des Pouilles"","block_context":{"text":"Cuisine des Pouilles","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6905"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.gB8dwpXunkoL3HXEx327aQHaEx.webp?fit=474%2C305&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":10319,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=10319","url_meta":{"origin":10336,"position":1},"title":"Les Pommes de Terre du Mezzogiorno \u2013 4 Recettes Authentiques de Calabre","author":"Tedi","date":"juin 4, 2026","format":false,"excerpt":"Quatre recettes calabraises autour de la pomme de terre : pipi e patati, salade calabraise, saucisse courbe r\u00f4tie et gatt\u00f2 di patate. Une cuisine simple, rustique et profond\u00e9ment m\u00e9diterran\u00e9enne.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/06\/OIP.dVC-lBRKLputisvKm9OSEQHaES.webp?fit=474%2C274&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":8272,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8272","url_meta":{"origin":10336,"position":2},"title":"Le Piment Calabrais : L\u2019Or Rouge du Mezzogiorno","author":"Tedi","date":"mai 22, 2026","format":false,"excerpt":"Le piment calabrais, ou peperoncino, est l\u2019or rouge de la Calabre : puissant, fruit\u00e9, progressif et profond\u00e9ment identitaire. IGP, vari\u00e9t\u00e9s locales et usages traditionnels en font l\u2019un des piliers de la cuisine du Mezzogiorno.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.V6oDnhZM3OIefqKItNW1UQHaHa.webp?fit=474%2C474&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":8855,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8855","url_meta":{"origin":10336,"position":3},"title":"Salsiccia Napoli FINI \u2013 Piccante & Dolce | Charcuterie Artisanale Napolitaine","author":"Tedi","date":"mai 26, 2026","format":false,"excerpt":"Salsiccia Napoli FINI : deux versions artisanales \u2013 Piccante, puissante et relev\u00e9e, ou Dolce, douce et ronde. Recette napolitaine traditionnelle, hachage gros grain et go\u00fbt authentique.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/fini-salsiccia-napoli-dolce-1.webp?fit=540%2C540&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/fini-salsiccia-napoli-dolce-1.webp?fit=540%2C540&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/fini-salsiccia-napoli-dolce-1.webp?fit=540%2C540&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8819,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8819","url_meta":{"origin":10336,"position":4},"title":"Ventricina Piccante \u2013 Salami Piquant des Abruzzes | Formats 4 kg & 1,5 kg","author":"Tedi","date":"mai 26, 2026","format":false,"excerpt":"Ventricina Piccante artisanale : salami piquant des Abruzzes, coup\u00e9 \u00e0 la main, relev\u00e9 au piment sauvage. Format 4 kg ou 1,5 kg, texture rustique et saveur puissante.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.ljhQbR0L2-A4K6JINujbiAHaE8.webp?fit=474%2C316&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":8539,"url":"https:\/\/www.espritmezzogiorno.fr\/?p=8539","url_meta":{"origin":10336,"position":5},"title":"Pecorino au piment \u2013 Fromage calabrais artisanal et \u00e9pic\u00e9 du Monte Poro","author":"Tedi","date":"mai 24, 2026","format":false,"excerpt":"Pecorino artisanal du Monte Poro relev\u00e9 au piment : go\u00fbt intense, texture ferme et chaleur \u00e9pic\u00e9e. Id\u00e9al pour p\u00e2tes, risottos, antipasti et grillades.","rel":"","context":"Dans "CUISINE CALABRAISE"","block_context":{"text":"CUISINE CALABRAISE","link":"https:\/\/www.espritmezzogiorno.fr\/?cat=6756"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.espritmezzogiorno.fr\/wp-content\/uploads\/2026\/05\/OIP.ank3locclKyvSh1CvsqtqQHaDt.webp?fit=474%2C237&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph5VIm-2GI","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/10336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10336"}],"version-history":[{"count":1,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/10336\/revisions"}],"predecessor-version":[{"id":10346,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/posts\/10336\/revisions\/10346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=\/wp\/v2\/media\/10339"}],"wp:attachment":[{"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.espritmezzogiorno.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}