Pepper

While the species "capsicum" originated in the Americas and had been grown for its food and health benefits for at least 6,000 years, these hot peppers were virtually unknown in Europe and Asia until after the voyages of Columbus. Not to be confused with the genus "piper" from which black pepper belongs, these spicy and redolent fruits quickly spread across the Eurasian landmass. Because of their potency and nutritional benefits the capsicum peppers became mainstays in many ethnic cuisines.

The capsicum peppers most familiar to the average kitchen are the jalapeno, cayenne and paprika variety. These spicy treats are usually referred to as "chili" peppers. India especially welcomed these peppers and many regional dishes were created for their use. Curry without hot peppers would not be worth making. Since their introduction there by early Portuguese colonists, India is now the world's largest producer of chili peppers.

While the capsicum annuum is hot enough for most people, there are varieties that make them seem cool by comparison. Capsicum frutescens is the variety that Tabasco sauce is made from and for the greatest heat you can choose between Scotch bonnet, naga and habanero peppers from the family chinense to light your meal on fire. The "heat" of the capsicum is measured on a scale that rates pure capsicum at 16 million units. The average red jalapino will contain between three to six thousand units. The ripe habanero pepper weighs in at about 300 thousand units.

As well as a spicy taste and color, these peppers offer a number of health benefits as well, provided you can stand the heat. The red chilis offer ample amounts of vitamin C and pro-A as well as almost all the B vitamins, especially B6. Regular consumption of capsicum peppers will keep your digestive system free of parasites and can help relieve the symtoms of rhinitis and bronchitis by clearing out mucus blockages in the lungs and sinus cavities. Current cancer research is studying the effects of capsicum on tumors as initial lab work shows it to be able to reduce the size and occurence in test animals.

The capsicum is produced by glands in the base of the pepper and flows down the fruit so the base and seed clusters are the hottest part of the pepper. Disposing of the seeds when preparing the peppers for your meal will help keep them a bit less fiery. If you are going the limit and using habaneros to give your chili an extra blast, be sure to wear protective gloves and be careful to prevent eye contact with the juices.

The capsicum is very slow to decay so hanging a string of peppers up to dry will not cause any appreciable decrease in the potency for several years. Being rather colorful fruits, they can double as decoration for your kitchen while they are awaiting use. Here is one hint if you are eating peppers and the heat gets too much. Do not try to quell the burn with water, which will only spread it. Take a drink of milk or a bite of bread or rice as only starches can neutralize the acidity of the capsicum.