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Appreciated for its nutritional and energy-giving properties, the pepper is characteristic of tropical regions, but widely available in temperate climates as well. According to De Candolle it is originally from Brazil, while other historians hold its origins in Jamaica. The pepper was introduced to Europe in the 16th century and it spread like wildfire: in 1542 three varieties were already well known, in 1640 thirteen were well known and at the end of the 1600s thirty-five. It first appeared in Italy in 1551.
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