Chillies Capsicums Benefits Remedies Origin Nutritive Value Medicinal Virtues Uses Mirch Shimla Mirch

CHILLIES OR CAPSICUMS (Mirch / Shimla Mirch)

Description:

Chillies (Capsicum annum) are the dried ripe fruits of the species of genus capsicum. They are also called red peppers or capsicums. They are vietually an indispensable item for cooking. Dry chilli contributes a major share among the spices consumed per head in India.

Capsicum is a veriable annual sub-shrub it has single a flower and usually pendent fruits. The fruits are long or oval having bright dark green colours and befin to change into beautiful crimson red on ripening. The fruits are broader at the base and conical at the tip. They grow from 2.5 to 15 cm. The pericarp of the fruits consists of parenchymatous cells which contain droplets of red oil and have thin cellulose walls. The small fruited kinds are hot pungent and the fruited ones are generally mild.

Origin and Distribution:

Chilli plants are the native of America. Columbus in 1492 A.D. brought chilli on his first voyage back from America. Then the chilli spread along the Mediterranean coast and in India, It was introduced by Portuguese in Goa. In Portuguese language chilli is called Maris.

Chilli plants are mostly cultivated in South India. There are number of varieties that are used daily in culinary preparations.

Nutritive value/Composition:

An analysis of green chilli shows it to consist of moisture 85.7 per cent, protein 2.9 per cent, fat 0.6 per cent, fibre 6.8 per cent and carbohydrates 3.0 per cent. Its mineral and vitamin content are cucium 30 mg. per cent, phosphorous 80 mg. per cent, iron 4.4 mg. per cent, carotene 175 mcg. Per cent, thiamine 0.19 mg. per cent, riboflavin 0.39 mg. per cent, niacin 0.9 mg. per cent and vitamin C 111 mg. per cent. Its calorific value is 29. An analysis of dry chilli shows it to consist of moisture 10.0 per cent, protein 15.9 per cent, fat 6.2 per cent, fibre 30.2 per cent, carbohydrates 31.6 per cent. Its mineral and vitamin content are calcium 160 mg. per cent, phosphorous 370 mg. per cent, iron 2.3 mg. per cent, carotene 345 mcg. Per cent, thiamine 0.03 mg. per cent, riboflavin 0.43 mg. per cent, niacin 9.5 mg. per cent and vitamin C 50 mg. per cent. Its calorific value is 246.

The chief constituent of pericarp is a crystalline colourless, pungent principle known as Capsiacin or Capsicutin. It is secreted by the outerwalls of the fruits and occurs chiefly in the dissepiment which divides the fruit into two cavities. Its melting point is 63 C. when fruits are burnt they emit an extremely irritable vapour which causes nasal and throat irritation. The fruits contain a fixed oil, red colouring matter which is not pungent and yield 20 to 25 per cent of alcoholic extract. The seeds are bland contain some traces of starch. Green chillies are rich in Rutin.

Medicinal Virtues:

Chillies are oungent and hot,. Taken in moderation, they are useful as decongestant and digestive. They strengthen the blood-clot-dissolving system, open up sinuses and air passages, break up mucus in the lungs, acy as an expectorant or decongestant, and help prevent bronchitis and emphysema.

Most of chilli pepper’s pharmacological activity is credited to capsaicin, the compound that makes pepper taste hot. VCapsaicin is also a potent painkiller, alleviating headaches when inhaled, and joint pain when injected. It also has antibacterial and antioxidant activity. Putting hot chilli sauce on food speeds up metabolism, Buring off calories. Contrary to popular belief, chilli peppers do not harm the stomach lining or promote ulcers.

Blood clots : Hot chilli peppers are a powerful anti-coagulant food. They are very effective in preventing blood clots. This evidence comes from Thailand, where people eat capsicum chilli peppers as a seasoning and as an appetizer. This infuses their blood with chilli pepper compounds several times a day. Research scientists believe that this may be a primary reson why throumbolisms, life-threatening blood clots, are rare among Thais.

Tp prove the theory, hematologist Sukon Visudhiphan, M.D., and colleagues at the Siriraj Hospital In Bangkok Conducted a test. They foritied homemade rice noodles with hot pepper, using two teaspoons of fresh ground capsicum pepper in very 200 grams of noodles. Then they fed the peppery noodles to 16 healthy medical students. Four others ate plain noodles. Almost immediately, the clot-dissolving activity of the blood of the eaters of pepper-laced noodles rose but returned to normal in about 30 minutes. While nothing happened to the blood of the plain noodle eaters.

The effect of chilli pepper was thus short-lived. However, Dr. Visudhiphan believes that frequent stimulation through hot chilles continually clears the blood of clots. This makes thai people generally less vulnerable to blockage of arteries.

Depression : Hot chilli pepper is a mood elevating food and therefore beneficial in the treatment of depression . Its use can give a person a thrill that is more than purely sensory. According to Dr. Paul Rozin. A psychologist at the University of Pennsylvania, who has done extensive research on reactions to hot pepers, Capsaicin, the hot substance present in it can induce a rush of endorphins in the brain which can temporaily elevate mood.Dr. Rozin explains that when a person eats, hot chillies, the capsaicin “burns” the nerve endings of the tongue and mouth, causing them to send false pain signals to the brain. In response, the brain tries to protect the body from perceived injury by secreting natural painkillers or endorphins. This lifts the mood and the person experiences a sense of well being.

Respiratory diseases: Hot chilli pepper is the best mucokinetic food among all hot spicy food. According to Dr. lrwin Ziment M.D., professor of Medicine at UCLA, since antiquity, the flavoured foods for treating pulmonary and respiratory diseases have been mustard, garlic and hot chilli peppers. The active agents in these foods may work by several mechanisms. However, Dr. Ziment, believes that they generally activate a flash flood of fluids in air passages that thin out mucus, so that it flows more easily.

Dr. Ziment advises those who already suffer from chronic bronchitis and emphysema to eat hot food reqularly, at least three times a week. He says that his patients who do so breathe more easily and ewquire less treatment. Further, in surveys, he finds that those who eat more hot spicy are less likely to develop chronic bronchitis and emphysema, even if they smoke.

Loss of hair : The use of red chillies have been found usefil in preventing loss of hair and in promoting hair growth. Capsaicin in the chillies acts like canthridine. Red chillies may be boiled in Coconut Oil at the rate of 1 chilli per 120 ml. of oil. This oil should be applied to the hair, Its regular use increases hair grwth and keeps them soft.

Aches and pain : Capsaicin contained in the chillies suppresses pain by draining nerve cells of something nervous system. Thus, capsaicin helps block the perception of pain. Recently, the hot pepper essence has been injected or made into medications to help several diseases characterized by pain.

Concentrated chilli oil, prepared by roasting 4 chillies in 30 ml. of castor oil, makes a useful analgesic balm. This oil can be used beneficially in the treatment of rheumatic pains, sciatica and bursitis. Its regular application may cause blisters. Therefore, it should be carefully used. Capsicum liniments, tinctures, plasters are officially approved. These ointment contain capsaicin. They are useful analgesic balm.

Uses:

The large fruited capsicums, which are generally milk, are used as vegetable. They are cooked like brinjals or stuffed with minced meat. The small kinds, which are hot and pungent are used more as a condiment. Raw green chillies are used in the preparation of curries, pickles and they impoart flavor. They are also used in vegetable salads to increase hunger,. Powder of dry chillies is used in the preparation of condiments, pickles and curries.

Precaution:

Chillies, especially in raw form, should not be consumed in excess, as their excessive use may induce labour in pregnant womn and cause miscarriage. Excessive use of chillies causes diarrhea and intense pain in the rectum, therefore, chillies should not be given to those who are not used to chilli preparations. The use of chillies should also be avoided in hyperacidity, stomatitis, gastric ulcer, hepatitis, anal fissure, bleeding piles, cystisis and nephritis.