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The History Of The Capsicum Frutescens
Other Common Names Aji Dulce, Cayenne, Cayenne
Pepper, Chili Pepper, Chabai Achong, Filfil,
Hungarian Pepper, Kirmizi Biber, La Chiao,
Mexican Chili, Paprika, Peppers, Piment Doux,
Pimiento, Red Pepper, Sweet Pepper, Capsicum
frutescens
Range Probably native of the Tropics, but the
original habitat is obscure. China Dominican
Republic Europe Gabon Haiti Hawaii India
Iraq Malagasy Malaya Mexico Mongolia Panama
Philippines Samoa Spain Tonga Trinidad
Turkey USA
Cayenne or Capsicum derives its name from the
Greek, 'to bite,' in allusion to the hot pungent
properties of the fruits and seeds. Cayenne
pepper was introduced into Britain from India in
1548, and Gerard mentioned it as being
cultivated in his time. The plant was described
by Linnaeus under the name of C. frutescens
proper. This species appeared in Miller's Garden
Dictionary in 1771.The dried fruit is a powerful
local stimulant with no narcotic effect, it is
most useful in atony of the intestines and
stomach. It has proved efficacious in dilating
blood vessels and thus relieving chronic
congestion of people addicted to drink. It is
sometimes used as a tonic and is said to be
unequalled in warding off disease (probably due
to the high vitamin C content).
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Used externally, it is a strong rubefacient
stimulating the circulation, aiding the removal
of waste products and increasing the flow of
nutrients to the tissues. It is applied as a
cataplasm or linament. Cayenne also relieves
painful muscle spasms in the shoulder, arm, and
spine areas, bursitis, the pain of shingles, and
the pain of diabetic neuropathy.
It has also been powdered and placed inside socks
as a traditional remedy for those prone to cold
feet. The fruit is also antihemorrhoidal,
antirheumatic, antiseptic, carminative,
diaphoretic, digestive, sialagogue and stomachic.
These pungent fruited peppers are important in
the tropics as gastrointestinal detoxicants and
food preservatives.
The fruits contain 0.1 - 1.5 capsaicin. This
substance stimulates the circulation and
alters temperature regulation. Applied to the
skin it desensitizes nerve endings and so has
been used as a local anaesthetic. The seed
contains capsicidins. These are thought to have
antibiotic properties.
Fruit - raw or cooked. Very hot and normally used
as a flavoring. The fruit can be dried and ground
into a powder for use as a flavouring. The fruit
is up to 7.5cm long and 1cm wide.
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History Of The Capsicum Frutescens
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