Background: The majority of plants the capsicum family are grown solely for culinary use, the benefits of the active constituent, capsaicin, are available through dietary inclusion. Birds, unaffected by the heat of the fruits, have spread the seeds widely, as has human use and commerce. The temporary pain caused by capsaicin stimulates the brain to produce endorphins, natural opioids which act as analgesics and produce a sense of well-being.
Europeans, introduced to the plant upon their arrival in the New World, misnamed the fruit, confusing it because of its hotness with peppers from India. The burning sensation in Piper nigrum, peppercorn, is caused by piperine.
Valued highly as a food the fruit of Capsicum has been propagated far and wide for many centuries. The plant has its origins in the Americas.
Description: The color range in chilis is related to ripeness. Green at first, they ripen to yellow and then turn red. Red chilis contain higher amounts of vitamin C and vitamin A, vitamin B, vitamin B6, potassium, magnesium and iron.
Safety:There is no negative information available for this herb.