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Capsicum minimum   Chili & Red Peppers 


Originally native to South America and cultivated for over 5000 years, these plants are from the nightshade family.
They were introduced to Europe and India via the Portuguese.

Peppers have a history of use as a fiery spice and as a pain reliever.

Peppers are rich in alkaloids (capsaicin, cartenoid pigments, flavonoids and ascorbic acid).  

Capsaicin is structurally similar to vanilla, a flavoring agent.


The hotness of chilli peppers is due to a family of compounds called capsaicinoids, which belong to the larger family called vanilloids.

The two capsaicinoids most often found in peppers are capsaicin and dihydrocapsaicin.

Different concentrations of capsaicinoids are responsible for the varying pungencies of peppers.

Capsaicin, the acrid component probably evolved to protect the pepper from its natural predators. 

Capsaicin inhibits the production and release of Substance P.  

Substance P is an 11 amino acid long neuropeptide that binds with neurokinin receptors in the brain.  

Once bound, the receptor initiates the perception of pain.

Capsaicin stimulates circulation, perspiration and digestive secretions.  

Capsaicin stimulates salivation, gastric secretion and peristalsis while promoting healthy digestion.

Capsaicin’s analgesic activity is due to depletion of substance P, the pain transmitter, which relays pain signals to the brain.

Capsaicin is included in a patented medication (Zostrix) to improve healing and reduce pain.  

Based on its anti-Substance P activity, capsaicin is included in many skin ointments for symptomatic relief of arthritis.


Last modified onSaturday, 12 July 2014 22:11

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