Herb Database Entry - Hot Peppers (Capsicum)

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CAPSICUM (Pepper)

(Solanaceae)

�� About ten wild species and four or five domesticated species of shrubby annuals, biennials, and perennials are included in this tropical American genus. Numerous cultivars are grown in warm regions, and under cover in temperate parts, ranking second in importance to black pepper (Piper nigrum) among the world's species.

�� Capsicum peppers were first described in 1493 by Dr. Chauca, physician on Columbus's voyage, and were introduced from South America to India and Africa by the Portuguese. Fruiting plants are ornamental, and a number of compact, dwarf cultivars have been developed for the pot plant industry. Capsicum may derive from the Latin "capsa"on account of the hollow fruits, which these plants yield.

�� Most cultivated capsicums belong to C. annuum var. annuum, and may be divided into five main groups: Cerasiforme (cherry); Conioides (cone); Fasciculatum (red cone); Grossum (pimento, sweet or bell pepper); and Longum (Cayenne, chili). They are rich in Vitamin C. Pungency is due to a bitter, acrid alkaloid (Capsaicin). Its presence depends on a single gene, and cultivars without it have sweet fruits. Capsaicin is the main therapeutic and flavoring compound in Cayenne or chili powder; C. annuum var. annuum has both pungent and sweet cultivars, used respectively for Cayenne and paprika.

WARNING:� Capsicum oleoresin is subject to legal restrictions in some countries.

�� Originally from the tropical regions of the Americas, Cayenne was first introduced to the West in the 16th century. In cookery, it is renowned for its hot, burning taste, and it is not surprising to learn that, medicinally, it is a powerful warming stimulant. It acts on the circulation and the digestion, and is used to treat a wide range of complaints from arthritis and chilblains to colic and diarrhea. Cayenne is so popular in Mexico where it originated that it is even used to flavor ice cream.

HABITAT & CULTIVATION:

�� Cayenne is native to the tropical Americas and is now cultivated throughout the tropics, especially in Africa and India. It is grown from seed in early spring and flourishes in hot, moist conditions. The fruit is harvested when ripe in summer and is dried in the shade.

KEY CONSTITUENTS:

�� Capsaicin (0.1-1.5%), carotenoids, flavonoids, volatile oil, steroidal saponins (capsicidins-in seed only)

KEY ACTIONS:

�� Stimulant, tonic, carminative, relieves muscle spasms, antiseptic, increases sweating, increases blood flow to the skin, analgesic.

TRADITIONAL & CURRENT USES:

�� Active constituents� Capsaicin is known to be the constituent responsible for stimulating the circulation and altering temperature regulation. Applied to the skin, capsaicin desensitizes nerve endings and it has been used in the past as a local analgesic. The capsicidins, found in the seeds, are thought to have antibiotic properties.

�� Warming stimulant� The herb's heating qualities make it a valuable remedy for poor circulation and related conditions. In particular, it improves blood flow to the hands and feet and to the central organs.

�� External uses� Applied locally to the skin, Cayenne is mildly analgesic. It is also rubefacient, increasing blood flow to the affected part, and this helps to stimulate the circulation in "cold" rheumatic and arthritic conditions, aiding the removal of waste products and increasing the flow of nutrients to the tissues. Cayenne is also applied to unbroken chilblains, and powder placed inside the socks is a traditional remedy for those prone to permanently cold feet.

�� Internal uses� Cayenne is taken to relieve gas and colic, and to stimulate secretion of the digestive juices, thereby aiding digestion. It helps to prevent infections from establishing themselves in the digestive system and will counter infection if present. A pinch of Cayenne is excellent in gargles for sore throats. Finally, extraordinary as it may seem, Cayenne is useful for some types of diarrhea.

KEY PREPARATIONS & THEIR USE:

CAUTIONS:� Do not exceed the stated dose. Do not take the seeds on their own. Do not take if suffering from peptic ulceration or acid indigestion. Do not take medicinal doses in pregnancy or if breast-feeding. Avoid touching the eyes or cuts after handling Cayenne.

�� POWDER:��For sore throats, add a pinch to 25 ml lemon juice. Dilute with hot water, add honey, and use as a gargle.

�� TABLETS:� Are convenient for long-term use. Take for poor circulation.

�� TINCTURE: For arthritis, combine 20 drops with 100 ml of willow bark tincture. Take 1 tsp. with water twice a day.

�� OINTMENT: Apply to chilblains (only if the skin is unbroken).

�� INFUSED OIL: Add 100g chopped Cayenne to 500 ml oil and simmer. Gently massage into rheumatic limbs.

�� For poor circulation to the hands & feet, Take Cayenne tablets in winter, add a pinch of Cayenne powder or chili to every main meal.

RELATED SPECIES:

�� Many closely related species and varieties of C. frutescens exist, all with different grades of pungency. Paprika, or Hungarian pepper (one of the mildest peppers), and the large green and red peppers that are eaten as vegetables are both varieties of C. annuum and are important medicinal foods.

C. annuum var. annum

(sweet pepper, bell pepper, chili pepper)

�� Tender, variable annual or short-lived perennial with branched stems and simple, ovate-lancelet leaves. Bell-shaped, white to green flowers appear in spring and summer, followed by hollow fruits up to 6 in. (15 cm.) long which ripen to varying colors.

Height: to 5 ft. (1.5m), Spread: to 6 ft. (2m).

PARTS USED:�� Fruits.

PROPAGATION:� By seed in early spring. C. pubescens may be espaliered or pruned.

CULTIVATION:� Rich, well-drained soil in sun, minimum 64-70`F (18-21`C). C. baccatum var. pendulum and C. pubescens withstand cooler conditions. Several insects may damage growing points and leaves; plants under cover may be affected by spider mite, whitefly, and aphids.

HARVEST:�� Unripe fruits are picked as required and used raw, pickled, or cooked. Ripe fruits are picked in summer and used fresh, pickled, or dried for condiments, decoctions, ointments, powders, tinctures, tablets, and oleoresin.

PROPERTIES:�� Pungent-fruited cultivars have tonic and antiseptic effects, stimulating the circulatory and digestive systems, and increase perspiration. They also irritate the tissues, increasing blood supply to the area and reducing sensitivity to pain.

CULINARY:�� Both pungent-fruited and sweet-fruited cultivars are used ripe or unripe, fresh or dried, as vegetables (raw or cooked), and in pickles and chutneys, in many parts of the world, especially South & Central America, Mexico, India, and Asia. Ripe fruits are dried to make Cayenne, chili powder, or paprika. Pungent-fruited peppers may cause painful inflammation in excess, or after accidental contact with eyes or broken skin.

MEDICINAL:�� Internally for the cold stage of fevers, debility in convalescence or old age, varicose veins, and digestive problems. Externally for sprains, unbroken chilblains, neuralgia, lumbago, and pleurisy, and combined with Commiphora myrrha as a gargle for laryngitis. Pungent-fruited peppers are important as a gastrointestinal detoxicant and food preservative in the tropics. They contain a valuable antioxidant.

VARIANTS:

C.a. var. annuum "Anaheim"

�� A early, mildly pungent chili pepper with tapering, pointed, dark green fruits, 6-8 in. (15-20 cm.) long and up to 2 in. (5 cm.) wide, turning scarlet when ripe. Excellent for stuffing. The fleshy fruits do not dry well.
Height: 24 in. (60 cm.), Spread: 15 in. (38 cm.).

C.a. var. annuum "Serrano"

�� This prolific Mexican cultivar produces extremely pungent red fruits, 1 1/2-3 in. (4-8 cm.) long, which can also be used when green.

Height: 24 in. (60 cm.),� Spread: 15 in. (38 cm.).

C.a. var. annuum"Hungarian Wax"

�� A large-fruited, pungent cultivar with yellow, waxy fruits, 5 1/2 in. (14 cm.) long. Fruits are fleshy and turn red when ripe.

Height: 18 in. (45 cm.), Spread: 12 in. (30 cm.).

C.a. var. annuum "Jalapeno"

�� A Mexican cultivar with very pungent, cylindrical, dark green fruits, 2 1/2-4 in. (6-10 cm.) long that mature to red. May yield over 100 fruits per plant. Height: 24 in. (60 cm.), Spread: 18 in. (45 cm.).

C.a. var. annuum "Super Cayenne"

�� This F1 hybrid is exceptionally vigorous and high-yielding, with slender, very hot, deep red fruits, 4 in. (9 cm.) long, which can be used ripe or unripe. It does well in containers.
Ht: 24-30 in./60-75 cm., Sp: 18 in./45cm.

C.a. var. glabriusculum, syn. C.a. var. minimum

(Bird pepper, bird's eye, Tepin)

�� Tender, small-fruited variety with ovate to lancelet leaves up to 1 1/4 in. (3 cm.) long, white flowers, and very pungent, red, pea-sized fruits, known as chiltepins; the ancestor of most cultivated chili peppers.

Height: 6 ft. (2m), Spread: 3-4 ft. (1-1.2m).

Capsicum baccatum, syn. C. microcarpum

�� Spreading, shrubby perennial with white to yellow flowers about 1/2 in. (1 cm.) across, marked beige or green at the base and spotted yellow to tan. Small red fruits are held erect and contain cream to yellow seeds.

Height: !0 ft. (3m), Spread: 5-6 ft. (1.5-2m).

Capsicum chinense, syn. C. sinense

�� Tender shrub with clusters of two or more white or green-tinged flowers. Fruits are pendulous, red-brown to cream. Native to West Indies, southern C America and northern C America, not to China; ancestor of some of the hottest peppers. Height & Spread: 5 ft. (1.5m).

VARIANT:

C.c."Habanero"

�� A cultivar with orange-yellow, lantern-shaped fruits, 1-2 in. (2.5-5 cm.) long, which have a smoky flavor. Reputedly the hottest of all peppers.

Height: 3-4 ft. (1-1.2m), Spread: 24 in. (60 cm.).

Capsicum frutescens, syn. C. minimum

(Tabasco pepper, hot pepper, spur pepper)

�� Bushy perennial, with elliptic leaves up to 4 in. (10 cm.) long. Flowers are pale green to yellow, and followed by green, very pungent fruits which turn red, orange or yellow. Height: 1 1/2-5 ft. (45 cm.-1.5m), Sp: 24 in. (60 cm.).

VARIANT:

C.f. "Tabasco"

�� A cultivar with small, upright, fiery, green fruits that ripen to red. Used for Tabasco, and Louisiana hotsauce. Ht: 3 ft. (1m), Sp: 24 in. (60 cm.).

Capsicum pubescens

(rocoto, chili manzano, tree pepper)

�� Sprawling, shrubby perennial, hardy to 23`F (-5`C), with striped stems, purple nodes, and wrinkled, hairy, ovate leaves. Solitary, violet, white-eyed flowers are followed by pendent to erect yellow, red, or brown fruits. The most cold-tolerant species, and able to fruit for 15 years in cool, moist climates. Known in Brazil as malagueta.

Height: 10 ft. (3m), Spread: 6 ft. (2m).

PARTS USED:�� Fruits.

PROPAGATION:� By seed in early spring. C. pubescens may be espaliered or pruned.

CULTIVATION:� Rich, well-drained soil in sun, minimum 64-70`F (18-21`C). C. baccatum var. pendulum and C. pubescens withstand cooler conditions. Several insects may damage growing points and leaves; plants under cover may be affected by spider mite, whitefly, and aphids.

HARVEST:�� Unripe fruits are picked as required and used raw, pickled, or cooked. Ripefruits are picked in summer and used fresh, pickled, or dried for condiments, decoctions, ointments, powders, tinctures, tablets, and oleoresin.

PROPERTIES:�� As for pungent-fruited cultivars of C. annuum var. annuum.

USES OF THE HERB:� As for pungent-fruited cultivars of C. annuum var. annuum.

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