A green variety of dried peppercorn, made from the unripe berries by treating them in a manner that retains the green colour.
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.
Any of various small peppers of highly notable pungency or heat.
Any of the plants that bear such fruit, especially the species Capsicum annuum and Capsicum frutescens and their numerous subspecies, varieties, or cultivars.