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| Green Chillies |
According to Wikipedia: The five domesticated species of chili peppers are:
1.Capsicum annuum, which includes many common varieties such as bell peppers, wax, cayenne, jalapeños, and the chiltepin
2.Capsicum frutescens, which includes malagueta, tabasco and Thai peppers, piri piri, African birdseye chili, Malawian Kambuzi
3.Capsicum chinense, which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet
4.Capsicum pubescens, which includes the South American rocoto peppers
5.Capsicum baccatum, which includes the South American aji peppers
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| Dried Red Chillies |
Chemical make up: Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi. Pure Capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reported that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as heat. The "heat" of chili peppers was historically measured in Scoville heat units (SHU), which is a measure of how much a chili extract must be diluted in sugar syrup before its heat becomes undetectable to a panel of tasters. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 2,500–5,000 SHU, and habaneros at 300,000 SHU. The modern commonplace method for quantitative analysis of SHU rating uses high-performance liquid chromatography to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU. Red chilies contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Nutritional content of Chillies : Energy, Carbohydrates, Sugars, Dietary fiber, Fat, Protein, Water, Vitamin A , beta-carotene, Vitamin B6, Vitamin C, Iron, Magnesium, Potassium .
Culinary Uses: Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies. Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeño. Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
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| Chillies Powered, Green, Dried & Roasted |
Roasted
Chili pepper plant leaves, mildly bitter but nowhere near as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup, tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.
Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.
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| Powered Dried Red Chillies |
Medicinal Uses: peppers are best known in medicine as sources of capsaicin which is used as an investigatory tool (since it stimulates liberation of Substance P, and is relied on as a cough inducing agent in laboratory studies) as well as a pain relieving medication for topical use in arthritis and neuropathies. Peppers which have pungency increase mucous secretion in the lungs and nose. Most of the older medical uses (such as dyspepsia) are not regarded as valid medications, but chile pepper is still used in Ayurvedic therapy to treat peptic ulcers. Currently, capsaicin is used topically in proprietary creams to treat pain and neuropathies, whereas formerly chile-impregnated plasters and poultices were similarly used. The addition of chile pepper to chicken soup (with accompanying garlic and other herbs) is recommended as a useful therapy for colds, sinusitis and bronchitis. In the field of neuroscience, substance P (SP) is a neuropeptide: an undecapeptide that functions as a neurotransmitter and as a neuromodulator. Substance P is released from the terminals of specific sensory nerves, it is found in the brain and spinal cord, and is associated with inflammatory processes and pain.
Aside from their eye-opening flavor, perhaps the most surprising feature of chili peppers is their vitamin C content--91 milligrams in 1/4 cup of fresh chilies. Most people don't eat chili peppers in large quantities, but the amount of vitamin C is still significant. And red chilies (although not green ones) are full of beta-carotene. The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin--the compound that gives chilies their "burn." Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the "high" that some people experience when eating fiery chili-spiked foods is a perfectly safe one: Some scientists theorize that in response to the discomfort produced by the chilies' "burn," the brain releases endorphins--substances that, at high levels, can create a sensation of pleasure.
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| Dried Red Chillies |
Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain, and headaches.
Hot chile peppers have been used as an alternative medicine for centuries. Although some chiles are quite hot, most are valued for their soothing effects on the digestive system, relief from symptoms of colds, sore throats and fevers, circulation, especially for cold hands and feet, and as a hangover remedy. Peppers can act as a heart stimulant which regulates blood flow and strengthens the arteries, possibly reducing heart attacks. You can make a chile tincture (medicine), especially from the hottest varieties, by drying the peppers and grinding into a powder, mixed with one or two tablespoons in warm water for relief of may symptoms. Or pack chile powder into gel capsules for use when making a tea is not convenient. If you suffer from a peptic or duodenal ulcer, the last thing you might consider taking is hot Cayenne Pepper. This goes against everything you've ever heard about what aggravates an ulcer, the facts are that most "spicy" foods do just the opposite. Another 1995 study found that Capsicum can even protect the stomach lining from aspirin induced ulcers. Aspirin can cause stomach ulceration in certain individuals or if taken with too little water or juice. Researchers have concluded after experimenting with human volunteers that the capsaicin content of capsicum has a definite gastro - protective effect on the mucous membranes of the stomach. Eighteen healthy volunteers with normal gastrointestinal mucosa took chile and water followed by 600 mg of aspirin and water. The study was conducted over a period of four weeks. Endoscopy results showed that taking 20 grams of chile before the aspirin definitely demonstrated a protective action on the stomach lining. "Chile protects against aspirin-induced gastroduodenal mucosal injury in humans.
According to Ray Alax : Capsaicin can cure cancer, Prostate Cancer, Skin Cancer and Stomach Cancer. The American Association for Cancer Research reports studies suggesting Capsaicin is able to kill prostate cancer cells by causing them to undergo apoptosis. The studies were performed on tumors formed by human prostate cancer cell cultures grown in mouse models, and showed tumors treated with capsaicin were about one fifth the size of the untreated tumors. There have been several clinical studies conducted in Japan and China that showed natural capsaicin directly inhibits the growth of leukemic cells. Another study carried out at the University of Nottingham suggests capsaicin is able to trigger apoptosis in human lung cancer cells as well. Also in other thourogly made clinical studies conducted in Japan, England and the United States, capsaicin, the critical secondary metabolite compound found in cayenne pepper, has been shown to cause cancer cells to undergo "apoptosis" a form of cellular self termination or suicide, if you will.
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| Chillies Powered |
Capsaicin is also the key ingredient in the experimental drug called Adlea, which is in Phase 2 trials as a long acting analgesic to treat post-surgical and osteoarthritis pain for weeks to months after a single injection to the site of pain. More over, it reduces pain resulted rheumatoid arthritis as well as joint or muscle pain from fibromyalgia or other causes.
Painful Joints: "Hot peppers and their active ingredient, capsaicin, acts as an anti-oxidant, anti-inflammatory agent, reduces risk for heart disease, and is great for people with arthritis or marathoners inflammation. It's a pretty special spice."
Some of the Conditions Chilies are good for is: Toothaches, take Oil out of Cayenne and make a plug out of cotton saturated with the oil and Press into the affected tooth cavity. Other conditions are Bronchitis, Cluster Headaches, Stomach Ulcers, Stomach Cancer, Arthritis, Peptic Ulcers, Frostbite, Treating Pain, Psoriasis, Skin Cancer, Lung Cancer Neuropathies, Endorphin High, Stimulate Circulation, Stop Bleeding, High Cholesterol, Weight Loss: The hot pepper's fuel has the same metabolic effects as Ephedra without containing Ephredra's negative cardiovascular side effects. It has been added to vitamin and weight loss supplements to increase effectiveness and safety. It retains the unique ability to provoke prostate cancer cell suicide, repress joint pain, block pro-inflammatory chain reactions in the blood and reduce nerve fiber swelling in the brain, Detoxify Carcinogens
Studies have revealed the Hot chili peppers might help fight prostate cancer. According to the scientists at the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center in Los Angeles, the tests showed the potential of repressing the growth of the cancer cells in humans. "Capsaicin had a profound anti-proliferative effect on human prostate cancer cells in culture," said the institute's Soren Lehmann. "It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models,"
A team of US cancer scientists found in tests on mice that capsaicin could provoke apoptosis, or programmed cell death, in the cells behind human prostate cancer, the most common cancer among men in the United States. Lehmann's research team found that the capsaicin interfered with the cancer cells' ability to avoid apoptosis, which occurs normally in many tissues as they replace aged cells with new ones. Cancer cells are able to mutate or change genes to avoid a programmed dying off. The team found that the doses of capsaicin induced about 80 percent of prostate cancer cells to move toward apoptosis. Prostate cancer kills about 221,000 people worldwide every year.
In a study of 200 patients with psoriasis, application of a 0.025-percent capsaicin cream significantly reduced itching, scaling, thickness, and redness compared with patients who used a plain cream.
Other Uses: Capsaicin is the primary ingredient in the pepper spray used as an irritant weapon.
A nasal application of capsaicin greatly ameliorated symptoms among 52 patients suffering from cluster headaches. Seventy percent of the patients benefitted when the capsaicin was applied to the nostril on the same side as the headache. When capsaicin was applied to the opposite nostril, patients did not improve.
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| Chillies Roasted |
Capsaicin is a remarkable health-promoting substance. But since burning and irritation are common side effects, it may be wise to start using it slowly and building up a tolerance for larger quantities. Chile peppers, especially hotter varieties such as Cayenne and Habanero, can also be used externally as a remedy for painful joints, for frostbite, and applied directly to stop bleeding. They stimulate blood flow to the affected area, thus reducing inflammation and discomfort. Sprinkle a little powder into gloves or shoes to help stimulate circulation and keep the hands and feet warm. To make a liniment for external use, gently boil 1 tablespoon of hot pepper in 1 pint of cider vinegar. Do not strain, and bottle while hot.
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