The peppers as a whole are fruits usually red in color, some orange-yellow; they contain on average:
- Lots of vitamin C (50 to 250 mg per 100g).
- Carotenoid pigments whose content increases when the fruit ripens (capsanthin, alpha carotene (provitamin A)).
- Substances (alkaloids) with a pungent flavor, the most abundant is capsaicin. The content is variable depending on the cultivar, almost zero in sweet peppers, it reaches 1% in hot peppers.
In dried chilli; we find: water (8%), proteins (15%), lipids (11%), carbohydrates (33%), cellulose (25%), 14 mg of vitamin PP per 100g and 100 micro grams of vitamin A expressed in retinol per 100g.
Capsaicin is an alkaloid which acts on certain types of neurons, it induces the release of substance P (neuropeptide which transmits the sensation of burning, heat, pain).
Capasaicin causes an influx of blood (reddening) or even edema, burning of the skin and mucous membranes.
The chilli leaf may also contains capsaicin but in a much lower quantity.
You must therefore be careful when handling raw peppers or chili powder, avoid touching your eyes or eyelids, or even wear a mask when you put chili powder in a sachet, especially when you grind dried chili .
PEPPERS SPICES AND AROMATS
Sweet pepper is a source of vitamin C, provitamin A, digestible sugars, fiber.
"Hot" pepper enhances the taste (in people used to it) and acts on the appetite (in general it promotes appetite, but in some people it is the opposite).
It highlights the monotony of rice, corn, cassava and provides vitamin C and provitamin A.
An excessive use of hot pepper or spice mixture that contains it (curry, harissa, spicy sauce ..) can cause irritation of the digestive mucosa from the mouth to the anus (glossitis, esophagitis, gastritis, colitis, hemorrhoidal inflammation) which can become chronic over time with the risk of ulceration.
It decreases the sensitivity of the mouth to heat, so one can drink too hot which is bad for the mouth, the esophagus and the stomach.
The oleoresin of chili pepper which contains capsaicin is almost not soluble in water but on the other hand very soluble in fatty substances (oil, butter, milk).
When you have consumed too much chili or chewed on a particularly hot chili, it is therefore useless to try to eliminate the burning sensation with water.
To dilute capasaicin you must swallow oil or make a small oily mouthwash, or consume something very fatty, butter or cheese for example.
ANALGESIC AND RUBEFIANT ANTIALGIC PEPPER AND CAPSAICIN
The reddening power of chilli or capsaicin cream is useful in certain cases of inflammation-infection, examples:
- Skin infection (boil), apply a few leaves or a crushed fruit on the boil for a few minutes, renew if after one hour the feeling of heat and erythema are absent.
Remain "reasonable" in the use of this "treatment" otherwise the remedy will be worse than the disease!
- Rheumatic friction: some peppers in a liter of ethyl alcohol for 3-4 days, filter, use with "reason" in friction on the painful areas.
- Hair loss is delayed if the hair follicle is well irrigated, hence the interest of reddening of the scalp, use a capsaicin cream or a rubbing lotion with capsaicin.
ANALGESIC POWER OF PEPPER
Capsaicin and the other alkaloids that accompany it in hot peppers act indirectly on painful phenomena.
The application of capsaicin on the skin causes the release of a significant amount of a pain neuro-transmitter (substance P).
The release of substance P is accompanied by the burning sensation, the temporary disappearance (depletion) of this neurotransmitter is followed by numbness (analgesia) in the area where the chilli extract has been applied.
We take advantage of this property of capsaicin to try to treat certain rebellious pains of nervous origin:
- neuralgia secondary to viral infections (herpes and especially shingles (herpes zoster)) are a good indication, but to treat shingles I prefer the very early application of pure or diluted essential oils (officinal lavender or officinal lavender and eucalyptus globulus) .
- certain joint pains.
A capsaicin ointment is usally available in pharmacies and there is a concentrated dermatological preparation which can be used under medical supervision for the treatment of peripheral neuropathic pain in adults without diabetes, alone or in combination with other painkillers.
PEPPER AND HOMEOPATHY
In Homeopathy, according to the principle of this medicine, Capsicum annuum fights the burning sensation of the mucous membranes (throat), the feeling of intense thirst, the thrill when drinking, the pain radiated to the ear, most often used in 7CH and 9CH .
Ex: Capsicum 9CH 3 granules 3 times a day (in case of otitis, angina) in association with other homeopathic remedies.
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PEPPERS AND GASTRIC DISORDERS
Significant and regular consumption of peppers in the diet is accompanied by various digestive disorders: gastritis, increased functional intestinal disorders (irritable bowel syndrome), and hemorrhoidal pain.
However, several recent studies suggest that "careful" consumption of chili peppers would help fight stomach ulcers by increasing the secretion of protective gastric mucus from the mucous membrane.
PEPPER CULTIVATION
Peppers are easy to grow, by sowing, like tomatoes.
Depending on the variety, it is an annual, biennial or multi-year plant.
Peppers are plants from hot countries, they are annual in temperate coun
CAPSICUM FRUTESCENS
