The name given to the Capsicum fruits varies between English-speaking countries. In Australia, New Zealand and India, heatless species are called "capsicums" while hot ones are called "chilli/chillies" (double L). Pepperoncini are also known as "sweet capsicum". The term "bell peppers" is almost never used, although C. annuum and other varieties which have a bell-shape and are fairly hot, are often called "bell chillies". In the United Kingdom and Ireland, the heatless varieties are called "capsicums", "sweet peppers" or "peppers" (or "green peppers," "red peppers," etc) while the hot ones are "chilli/chillies" (double L) or "chilli peppers". In the United States and Canada, the common heatless species is referred to as "bell peppers," "sweet peppers," "red/green/etc peppers," or simply "peppers", while the hot species are collectively called "chile/chiles," "chili/chilies," or "chili/chile peppers" (one L only), "hot peppers", or named as a specific variety (e.g., banana pepper). With the modern advent of fresh tropical fruit importers exposing a wider latitude of individuals to the tropical fruit variety of the mango, this usage has become archaic. The name "pepper" came into use because the plants were hot in the same sense as the condiment black pepper, Piper nigrum. But there is no botanical relationship with this plant, nor with Sichuan Pepper. In Polish, the term "papryka" is used for all kinds of capsicum peppers (the sweet vegetable, and the hot spicy) as well as for dried and ground spice made from them (named paprika in US-English). Also fruit and spice can be attributed as "papryka ostra" (hot pepper) or "papryka slodka" (sweet pepper). The term "pieprz" (pepper) instead means only grained or ground black pepper (incl. its green, white, and red forms) but not capsicum. Sometimes the hot capsicum spice is also called "chilli". In Italy and the Italian- and German-speaking parts of Switzerland, the sweet varieties are called "peperoni" and the hot varieties "peperoncini" (literally "small peppers"). In French, capsicum are called "poivron". In German, capsicum are called "paprika"; in Dutch, this word is used for bell peppers, whereas "Chilli" is reserved for powders and hot pepper variants are referred to as "Spaanse pepers" (Spanish peppers). In Switzerland however, the condiment powder made from capsicum is called "paprika" (German language regions) and "paprica" (French and Italian language region). In Spanish-speaking countries there are many different names for each variety and preparation. In Mexico the term chile is used for "hot peppers" while the heatless varieties are called pimiento (the masculine form of the word for pepper which is pimienta). Several other countries, such as Chile, whose name is unrelated, PerÃº, Puerto Rico, and Argentina, use ajÃ. In Spain, heatless varieties are called pimiento and hot varieties guindilla. In Indian English, the word "capsicum" is used exclusively for Capsicum annuum. All other varieties of hot capsicum are called chilli. In northern India and Pakistan, Capsicum annuum is also commonly called "Shimla Mirch" in the native languages. Shimla incidentally is a popular hill-station in India (and "Mirch" means chilli in local languages). In Japanese, togarashi (???, ????? "Chinese mustard") refers to hot chili peppers, and particularly a spicy powder made from them which is used as a condiment, while bell peppers are called piman (????, from the French piment or the Spanish pimiento).