ier ne ▁k oren ie ▁( liter ally , ▁black ▁sp ice ) ▁or , ▁dialect ally , ▁pie por . ▁ ▁In ▁Italy ▁and ▁the ▁Italian - ▁and ▁German - spe aking ▁parts ▁of ▁Switzerland , ▁the ▁sweet ▁vari eties ▁are ▁called ▁pe per one ▁and ▁the ▁hot ▁vari eties ▁pe per onc ino ▁( liter ally ▁" small ▁pe pper "). ▁In ▁Germany , ▁the ▁heat less ▁vari eties ▁as ▁well ▁as ▁the ▁sp ice ▁are ▁called ▁Pap ri ka ▁and ▁the ▁hot ▁types ▁are ▁primarily ▁called ▁Pe per oni ▁or ▁Ch ili ▁while ▁in ▁Austria , ▁Pf ef fer oni ▁is ▁more ▁common ▁for ▁these ; ▁in ▁Dutch , ▁this ▁word ▁is ▁also ▁used ▁exclus ively ▁for ▁bell ▁pe ppers , ▁whereas ▁ch illi ▁is ▁reserved ▁for ▁pow ders , ▁and ▁hot ▁pe pper ▁variants ▁are ▁referred ▁to ▁as ▁Sp a anse ▁p ep ers ▁( Span ish ▁pe ppers ). ▁In ▁Switzerland , ▁though , ▁the ▁cond iment ▁pow der ▁made ▁from ▁caps icum ▁is ▁called ▁Pap ri ka ▁( G erman ▁language ▁regions ) ▁and ▁pap rica ▁( F rench ▁and ▁Italian ▁language ▁region ). ▁In ▁French , ▁caps icum ▁is ▁called ▁po iv ron ▁for ▁sweet ▁vari eties ▁and ▁p iment ▁for ▁hot ▁ones . ▁ ▁Spanish - spe aking ▁countries ▁use ▁many ▁different ▁names ▁for ▁the ▁vari eties ▁and ▁prepar ations . ▁In ▁Mexico , ▁the ▁term ▁ch ile ▁is ▁used ▁for ▁" hot ▁pe ppers ", ▁while ▁the ▁heat less ▁vari eties ▁are ▁called ▁p