Capsicum, Usage/Application : Cooking

Botanical name: Capsicum annuum

Capsicum is a genus of flowering plants in the nightshade family Solanaceae. Capsicum contains Vitamins A and C, and beta-carotene. Capsicum is low in fat, calories and cholesterol. In addition to use as spices and food vegetables, capsicum has also found use in medicines. The fruit of most species of Capsicum contains capsaicin (methyl vanillyl nonenamide), a lipophilic chemical that can produce a strong burning sensation in the mouth of the unaccustomed eater. Capsaicin is present in large quantities in the placental tissue the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum.

Benefits and uses:

Capsicum used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces, as ingredient in different types of dishes.

Capsicum is an important source of vitamin A and vitamin C. These two vitamins are powerful antioxidants that help in fighting free radicals in the body and help in treating heart diseases, osteoarthritis, bronchial asthma, cataract etc.

It is employed in medicine, in combination with Cinchona in intermittent and lethargic affections, and also in dyspepsia accompanied by flatulence, tympanitis, paralysis etc.

Capsicum is used for various problems with digestion including upset stomach, intestinal gas, stomach pain, diarrhea, and cramps. It is also used for conditions of the heart and blood vessels including poor circulation, excessive blood clotting, high cholesterol, and preventing heart disease.

Capsicum has the capacity to prevent clotting of blood. Vitamin C is found to play a major role in dissolving blood clots. It promotes cardiovascular health, by helping lower blood pressure, good for treating colds and fevers; it has antioxidant properties that neutralize the free radicals responsible for damaging tissue and cells