Latin name: Capsicum annuum (Linn.), C. frutescens (C.B.Clarke), C. purpureum (Roxb.), C. minimum (Roxb.)
Sanskrit/Indian name: Katuvira, Mirchi
Chilli or Red Pepper is a rich source of essential vitamins and nutrients. The red pepper variety was first cultivated in South and Central America more than 5,000 years ago. The herb has a host of medicinal benefits. It reduces painful inflammation upon topical application, is a powerful detoxifier and maintains heart health. The herb is under the scanner in various research institutes worldwide for inherent anticancer compounds.
Chilli contains capsaicin, carotenoids, flavonoids, volatile oil and steroidal saponins. Capsaicin stimulates blood circulation. It topically desensitizes nerve endings and acts as a local analgesic (Indian Medicinal Plants—An Illustrated Dictionary, C.P.Khare. 129. 2007). Chillies are an excellent source of vitamins A, B, C and E and folic acid.
Key therapeutic benefits:
- Chillies are detoxifiers which help the body get rid of accumulated toxins.
- The presence of folic acid and vitamin B in Chillies reduces the risk of heart disease.
- Externally applied, the herb alleviates joint pain as a result of rheumatoid arthritis.