Capsicum Peppers
The Capsicum peppers vary considerably in shape, size, color, and pungency, with over 20 different species. The very pungent, hot-tasting peppers, indigenous to more tropical habitats, are often called chile, chili, or Cayenne pepper, whereas the milder European varieties are known as sweet peppers, bell peppers, or paprika. Capsicum peppers are distinct from black pepper (Piper nigrum), a vine native to India that is the source of peppercorns, mainly used as a condiment spice.
Uses and Benefits:
Various members of the Capsicum pepper family have been used traditionally in Central and South America and in Asia to treat many diseases, Common indications include cardiovascular, circulatory, and respiratory problems; bowel disorders; wounds; burns; joint pains; and headaches. Currently, extracts of Capsicum species are commonly employed for local analgesia in acute and chronic pain syndromes, and capsaicin is available in a variety of pharmaceutical products. Pepper extracts are also used in sprays for defense against wild animals, humans, and garden pests.
Pharmacology:
Peppers contain over 125 volatile oils, as well as glycosides and vitamins. The main component of capsicum peppers is the glycoside capsaicinoid, or capsaicin (N-vanillyl-8methyl-6-[E]-nonenamide).This chemical is related to eugenol (a major component of cloves) and vanillin (a major component of vanilla). Pure capsaicin and the related dihydrocapsaicin are extraordinarily pungent; they can be detected in a dilution of 1 in 17 million.The "hotness" of peppers is Read the rest of this entry »
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