"Chilli", the Wonder Plant

Chilli plant is a native of South America. Chilli plant is a perennial plant. Chilli plants are shrubs. They grow up to 1.5 meters in height. Their stems are woody at the base. Their main stem is either erect or slightly bent. The shrub consists of a main tap root with many lateral roots. The leaves are unequal in shape with a pointed tip. Chilli plant bloom flowers either singly or in groups, bunch of 3 to 4. The flowers are small and bisexual with 5 to 6 petals. The colour of flowers is greenish white.

The chilli fruit is hollow with many seeds. They are found in different colours like green, orange, white, yellow and red. Pungency varies in different varieties. Red chillies get their colour from a colouring compound called capsanthin, a pink pigment found in chillies. Capsanthin falls under the group of flavonoids. It has antioxidant properties. It helps the body to get rid of free radicals. It inhibits the growth of cancer cells.

Chillies have a hot, pungent taste due to a chemical called  Capsaicin. The numerous small chilli seeds also contain capsaicin. Chillies are a good source of Vitamin C and Vitamin A. They also contain vitamins B1 and B2, beta carotene, protein, calcium and phosphorous.

Scientific Classification of Chilli plant:

Kingdom: Plantae; Sub kingdom: Angiosperm; Division: Magnoliophyta; Order: Solanales; Family: Solanaceae ; Genus: Capsicum; Species: Annum.

Botanical Name: Capsicum Annum

Uses: Chillies are part of our diet. They impart pungent taste to our food. They act as preservative.  Pickles are stored for a long period without refrigeration because they are added with sufficient quantity of chilli powder in addition to salt. Chilli powder prevents the growth of harmful microbes in food.

Medicinal uses: Chillies have been used for the following medicinal purposes since a long time.

Chemical extracted from the dried chillies is used in pain balms, plasters and prickly heat powders.

Leaves of the chilli plant is said to relieve toothaches.

Chillies stimulate gastric juices and are therefore used for their carminative and stimulant properties to dispel flatulence and increase appetite.

Chillies aid in the circulation of blood. 

Oil extracted from chillies is used in the treatment of vomiting, diarrhoea, cholera, dyspepsia.

Juice extracted from chilli leaves relieves skin allergies and a digestive stimulant.

Red Chilli paste is applied on the forehead to reduce and to cure migraine headache.

Why do chillies taste hot?

Capsaicin and other related capsaicinoids are the chemical compounds present in chillies. They are alkaloids. These compounds are found in the white portion or the placental tissue of chillies. Capsaicin is a very active component in chillies. It is an irritant for mammals. This compound produces burning sensation in the tissues. It is a volatile, hydrophobic compound. (Insoluble in water but soluble in oil and alcohol) It is a colourless, odourless, crystalline waxy compound.

Chillies taste hot because capsaicin activates a type of protein in our cells called TRPV1. This protein senses hotness of chillies. When heat is intensified it alerts the brain. The brain responds by sending a message of jolt of pain to the aggravated part of the body. Simultaneously, brain releases the stress hormone endorphin to relieve the pain we feel after tasting chillies.

Chillies taste hot only for mammals because mammals have teeth to chew the food. While eating, mammals crush the chilli seeds. Birds just swallow their food. So they cannot feel hot taste of chillies. They swallow the chilli fruit and excrete the seeds and help the plant to propagate.

Does eating chillies cause ulcers?

Chillies have been mistaken for contributing to stomach ulcers for a long time. Studies have shown that chillies do not cause ulcers but it may irritate the existing ulcers. But researchers have found that the real culprit for all the ulcers of the stomach is caused by Helicobacter Pylori. When it enters the body, it heads towards the stomach, excreting protective enzymes to shield it from the stomach’s harmful digestive acids. It burrows and gets hidden in the stomach’s mucosal lining. It protects it from white blood cells, the immune system’s main weapon against bacterial intruders. Ulcers then develop as the bacteria colonize in the stomach.

Chillies can help prevent the formation of ulcers by killing bacteria which might have been ingested. The chemical capsaicin present in chillies stimulates the cells lining the stomach to secrete protective buffering juices and prevent ulcer formation.

Scientists are researching on the chilli compound, capsaicin. They have analysed that this compound have several therapeutic applications. They are as follows:

Capsaicin can be used as analgesics in ointments, nasal sprays, and dermal patches to relieve pain.

Capsaicin can be used in balms to relieve pain and aches of muscles and joints. It is very effective in the treatment of arthritis, sprains and back ache.

Capsaicin can be effectively used in the treatment of Psoriasis for reducing itching.

Compound Capsaicin prevents malignancy in cells and hence cures cancer.

Capsaicin helps to lose weight. Therefore it can control obesity. Drugs made from capsaicin help obese people to shed excess weight.

Capsaicin reduces blood cholesterol level and triglyceride levels. It also prevents blockages in arteries. Therefore it paves way for the effective functioning of heart.

Capsaicin controls blood sugar level and stimulates pancreas to secrete insulin. Hence it controls Diabetes.

Capsaicin helps in clearing stuffed nose and congested lungs.

Chillies contain a red colour pigment called Capsanthin, a carotene. Chillies are rich in Vitamins A and C.  Both the vitamins are required to build body’s first line of defence against pathogens. So, Capsaicin helps in boosting immunity.

The main varieties of chillies are Capsicum Annuum, Capsicum Chinense, Capsicum Pubescens, Capsicum Baccatum and Capsicum Frutescens. There are several other hybrid varieties also.

Chillies are medicinal plants. The chemical capsaicin has several medicinal uses to treat health disorders. Scientists and pharmacologists should carry on their research on medicinal properties of chillies. They should develop drugs containing Capsaicin, derived from chillies. Drugs based on Capsaicin will be a boon to mankind.

Chillies are cultivated and used throughout the world. People should use the chillies in such a way that the medicinal values of chillies are not lost during cooking. While cooking one must remember that food is not just food but also medicine.  If food is treated as medicine then health will be preserved. After all health is wealth.