Capsicum pepper

Fruit is generally handpicked as it ripens, and then allowed to dry in the sun, although artifical drying is often employed in Europe and the United States. The fruit may be ground intact or after the removal of seeds, placenta parts, and stalks, increasing the fruit color and lowering the pungency.

The chemical composition of the Capsicum species includes a fixed oil, pungent principles, volatile oil, and carotenoid, mostly capsanthin, pigments. An oleoresin is obtained by solvent extraction. Capsicum frutescens L. is much more pungent than Capsicum annuum L.

Capsaicin is 8-methyl-N-(2-hydroxy-3-methoxyphenyl)non-6-enamide. In its pure form, it is a red crystalline solid at room temperature. Structurally, it is related to the chemical vanillin, which gives vanilla its scent and flavour. The big fatty side chain sticking off the vanillin ring makes capsaicin quite insoluble in water, which is one of the reasons why drinking water to quench the burn is a waste of time. If you really want to stop the burn (and why would you want to do that?), the best bet is to drink milk, lassi or neat vodka: capsaicin is soluble in most fats and alcohol.

As a medicinal plant, the Capsicum species has been used as a carminative, digestive irritant, stomachic, stimulant, rubefacient, and tonic. The plants have also been used as folk remedies for dropsy, colic, diarrhea, asthma, arthritis, muscle cramps, and toothache.

Capsicum frutescens L. has been reported to have hypoglycemic properties. Prolonged contact with the skin may cause dermatitis and blisters, while excessive consumption can cause gastroenteritis and kidney damage. Paprika and cayenne pepper may be cytotoxic to mammalian cells in vitro. Consumption of red pepper may aggravate symptons of duodenal ulcers. High levels of ground hot pepper have induced stomach ulcers and cirrhosis of the liver in laboratory animals. Body temperature, flow of saliva, and gastric juices may be stimulated by capsicum peppers.

Other Capsicum species of some importance include Capsicum chinense, Capsicum pendulum, Capsicum pubescens, and Capsicum minimum. Black and white pepper come from Piper nigrens L., of the Piperaceae family.

Capsicum annuum L. and Capsicum frutescens L. are generally recognized as safe for human consumption as spices/natural flavorings and as plant extracts or oleoresins.

http://en.wikipedia.org/wiki/Capsicum

http://www.calantilles.com/capsicum_peppers.html

http://www.botany.com/capsicum.htm

Courtesy: Various Sources over internet