Capsicum, also known as peppers, is a flowering plant in the nightshade family Solanaceae. The name given to capsicum varies throughout the world.

In most English speaking countries the green, red and yellow capsicum which is a heatless variety are simply known as capsicum, green pepper or bell pepper. In some other countries they are referred to as paprika.

The hot varieties are commonly known as chillies world wide. Capsicum can be cooked or eaten raw. When capsicums remain on the vine long enough they turn from green to red to yellow or gold.

History and Origin
Capsicum are native to Mexico and Central America. They spread throughout the rest of the world by Spanish and Portuguese explorers during the 16th and 17th centuries. Research indicates that China and Mexico are the major exporters of capsicum (bell peppers) along with several other varieties.

Most species of capsicum contain capsaicin, a chemical which produces a strong burning sensation. Capsaicin is found in the white flesh (placenta) part which also contains the seeds. The most recognisable capsicum which does not contain capsaicin is the bell pepper, which has a zero heat rating on the Scoville scale.

The heat in capsicum and chillies was originally measured by the "Scoville heat units" in each species. The scale was named after its creator, American pharmacist, Wilbur Scoville, which he devised in 1912. Under this method, capsicum or bell pepper rates at 0 (zero) heat units, whilst the Jalapeno rates at 1,000 – 4,000 heat units and the Habanero (Jamaican hot chilli), rates at 100,000 – 350,000 heat units. The Carolina Reaper is currently the highest rated pepper in the world which rates at 1,600,000 – 2,200,000 heat units.

Nutrient Database - USDA (United States Department of Agriculture)

Reference Values for Nutrition - FDA U.S. Food and Drug Administration

Capsaicin Boost (Capsaicin, the active compound in Capsicum (chili peppers), may increase metabolism and improve lipid profiles by activating the TRPV1 receptor, which can lead to increased fat oxidation and improved insulin sensitivity). While studies suggest capsaicin may lower triglycerides, particularly in women and with short-term use, the effects on other blood lipids can vary, with some research showing reduced total cholesterol and LDL, and others finding no significant changes. Further human studies are needed to fully understand capsaicin's role in metabolic health.

Better Skin (Capsicum (bell pepper) is beneficial for the skin because it's a very rich source of Vitamin C, which is essential for stimulating collagen growth, a protein that maintains skin elasticity and reduces wrinkles). Regular consumption of capsicum can improve skin hydration, elasticity, and overall complexion by boosting collagen synthesis and acting as an antioxidant to fight free radical damage.

Beneficial for heart health (Capsicum is beneficial for heart health because it is a rich source of antioxidants, particularly the compounds capsaicin and carotenoids, which reduce oxidative damage and inflammation linked to heart disease). Regular consumption of capsicum may lower blood pressure, reduce cholesterol, and improve blood vessel function, thereby lowering the risk of cardiovascular disease.

Indigestion (Capsicum's active compound capsaicin can worsen indigestion for some individuals by increasing stomach acid, potentially leading to heartburn and stomach irritation, though it can also stimulate digestive enzyme activity in other contexts). Bell peppers, a type of capsicum, are sometimes recommended for heartburn due to antioxidants, but if they trigger your symptoms, avoiding them is best. 

Pain Relief (Topical capsaicin, particularly the high-dose 8% patch, can provide significant and sustained relief for post-operative amputation stump and phantom limb pain, reducing both the intensity and size of the painful area). Capsaicin works by activating a receptor in the skin that, over time, can lead to a reduction in chronic nerve pain signals. 

Significantly supports the immune system (Capsicum, especially red varieties, significantly supports the immune system as a rich source of Vitamin C). Vitamin C is crucial for the production and function of white blood cells, strengthening the body's barrier, and acting as an antioxidant to fight cellular damage, all of which contribute to overall immune health.

Improve lung function (Capsicum (bell peppers) are a source of vitamin C and flavonoids, which may benefit respiratory health by providing antioxidant protection and reducing inflammation). While high doses of capsaicin (the active compound in chili peppers) can trigger respiratory symptoms, dietary intake of vitamin C and flavonoids from capsicum and other foods has been associated with improved lung function and a lower risk of chronic obstructive pulmonary disease (COPD).

Reversible nerve function (Capsaicin was previously shown to cause reversible changes in sensory nerve fiber structure and function). The present data show that capsaicin application also causes degeneration of sudomotor, vasomotor and pilomotor nerves that is accompanied by parallel changes of sudomotor, vasomotor and pilomotor function.

Capsicum - From Wikipedia, the free encyclopedia

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