Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
Food features:Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them.
Place of origin:An alternate account for the spread of chili peppers is that the Portuguese got the pepper from Spain, and cultivated it in India.The chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g., vindaloo, an Indian interpretation of a Portuguese dish). Chili peppers journeyed from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
Nutrition:Red chilis contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilis (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
Dietotherapy function:Capsaicin is a safe and effective topical analgesic agent in the management of arthritis pain, herpes zoster-related pain, diabetic neuropathy, postmastectomy pain, and headaches.