Use

Chile peppers are broadly subdivided into variants of Capsicum annuum and C. frutescens. The main cultivars of C. annuum range from the non-pungent bell pepper and Hungarian paprika varieties to the very hot-tasting wild bird pepper or chiltepin. The latter is of interest in that it appeals to birds, who apparently do not experience the burning quality of the fruit, whereas all other animals (except, perhaps, rats) are repelled by this quality. The important cultivars of C. frutescens and its sub-varieties include the most pungent peppers, habañero and Scot’s Bonnet; the less fiery jalapeño, cayenne, Tabasco and many exotic cultivars; and the milder New Mexican (or Anaheim), Serrano, ancho (poblano) and pasilla. Chili, salsa, and other forms of prepared peppers and cayenne peppers are sold in a large variety of products of varying pungency.

Ornamental peppers are popular because of their color and their ethnic attractiveness, and make pleasant decorative souvenirs of visits to exotic places, as are the colorful stringed ristras of dried New Mexico peppers.

Medicinal

Fresh or lightly cooked peppers are rich in Vitamin C; indeed this was first isolated in Hungary from bell pepper. However, these peppers are best known in medicine as sources of capsaicin which is used as an investigatory tool (since it stimulates liberation of Substance P, and is relied on as a cough inducing agent in laboratory studies) as well as a pain relieving medication for topical use in arthritis and neuropathies. Peppers which have pungency increase mucous secretion in the lungs and nose. The capsaicin of chile peppers is also used offensively in pepper sprays since it is very irritating to the eyes and respiratory tract. Most of the older medical uses (such as dyspepsia) are not regarded as valid medications, but chile pepper is still used in Ayurvedic therapy to treat peptic ulcers. Currently, capsaicin is used topically in proprietary creams to treat pain and neuropathies, whereas formerly chile-impregnated plasters and poultices were similarly used.

The addition of chile pepper to chicken soup (with accompanying garlic and other herbs) is recommended as a useful therapy for colds, sinusitis and bronchitis. In many cultures, peppers are generally regarded as preventives of disease. Nearly all peppers can act as stimulants as well as counterirritants when used externally. When consumed, promotion of digestion can be achieved as well as expulsion of excess gases. Perhaps the most practical use of peppers is in their ability to rouse the appetite and build it up. It’s not a wonder that peppers are so commonly used in cooking for this exact purpose. Typically spices such as peppers that are considered “warming” spices can raise energy levels but too much can have detrimental effects such as excessive hot flashes. Also for chronic respiratory diseases, such as asthma and bronchitis, peppers are recommended for consumption. Capsicum in peppers may also be helpful with mild coughs and colds.