Capsicum Peppers

Scientific Name(S): Capsicum frutescens L., Capsicum annuum L., or a large number of hybrids or varieties of the species. Family: Solanaceae

Common Name(S): C. frutescens: capsicum, cayenne pepper, red pepper, African chillies; C. annuum, var. conoides: tabasco pepper, paprika, pimiento, Mexican chilies; C. annuum, var. longum: Louisiana long pepper or hybridized to the Louisiana sport pepper.

Capsicum pepper refers primarily to Capsicum annuum L. and Capsicum frutescens L., plants used in the manufacture of selected commercial products known for their pungency and color. Capsicum annuum L. is a herbaceous annual that reaches a height of one meter and has glabrous or pubescent lanceolate leaves, white flowers, and fruit that vary in length, color, and pungency depending upon the cultivar. Native to America, this plant is cultivated almost exclusively in Europe and the United States. Capsicum frutcens L. is a short-lived perennial with woody stems that reach a height of two meters, glabrous or pubescent leaves, has two or more greenish-white flowers per node, and extremely pungent fruit. This plant is cultivated in the tropics and warmer regions of the United States.

Capsicum peppers should not be confused with the black and white pepper spices derived from the unripened fruit of Piper nigrum.

History: Capsicum was first described in the mid­1400s by a physician who accompanied Columbus to the West Indies. The plants derive their names from the Latin "capsa," meaning box, referring to the partially hollow, box-like fruit. Capsicum has been highly desired as a spice and has been cultivated in some form in almost every society. Peppers are among the most widely consumed spices in the world with an average daily per capita consumption in some South East Asian countries approaching 5 g of red pepper (approximately 50 mg of capsaicin). Preparations of capsicum have been used use as topical rubifacients, and extracts have been ingested as a stomachic, carminative and gastrointestinal stimulant.

Uses of Capsicum Peppers

Many varieties are eaten as vegetables and spices. The component capsaicin is both an irritant and analgesic, used in self-defense sprays and pain treatments for post-surgical neuralgia, shingles, etc.

Capsaicin has also been recently shown to have prostate cancer fighting effects.

Side Effects of Capsicum Peppers

Topical, mucosal and GI irritation are common.

Toxicology: The most well-known adverse effect of peppers is the often intolerable burning sensation that occurs following contact with moist mucous membranes. For this reason, it is a common component of many self-defense sprays. When sprayed into an attacker's eyes, Pepper Defense (Security Barn, New Port. Richey, FL) causes immediate blindness and irritation for up to 30 minutes, with no permanent damage. If capsicum comes in contact with mucous membranes, it should be flushed with water. Anecdotal reports suggest that flushing the area with milk may be beneficial.

Topical irritation is common, in particular with the use of commercial creams. One clinical study in patients with post-herpetic lesion was terminated early because approximately one-third of the patients experienced "unbearable" burning.

The toxicity of Tabasco brand red pepper sauce was evaluated in rats. The acute oral LD50 was 24 ml/kg. After 90 days of diet supplementation with the sauce, no signs of toxicity were noted. Mild eye irritation was observed when instilled, but vinegar, an ingredient in the sauce, was shown to contribute significantly to this effect.

The intense gastrointestin!i' burning that often accompanies the ingestion of peppers may be reduced by removing the seeds from the pepper pods before ingestion or by ingesting bananas along with the peppers. One study found no difference in the healing rate of duodenal ulcers among patients who ingested 3 g of capsicum daily compared to untreated controls, disproving a commonly held idea that peppers always exacerbate gastrointestinal problems.

Summary: Peppers are one of the most common spices known, and their distribution is worldwide. Pungent peppers contain the highest concentration of the active principle capsaicin, a compound known to deplete neuronal stores of the pain transmitter, substance P. Capsaicin is applied topically in the management of topical neuritis syndromes.