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Chilli peppers growing in Thailand
The chilli pepper (also chili or chile; from Nahuatl chilli) is the fruit of the plant Capsicum, a relative of the tomato in the nightshade family ( Solanaceae). Cultivated since prehistoric times in Peru and Mexico, it was discovered in the Caribbean by Columbus and named a "pepper" because of its similarity with the Old World peppers of the Piper genus. Diego Alvarez Chanca , a physician on Columbus' second voyage to the West Indies in 1493, brought the first chilli peppers to Spain, and first wrote about their medicinal effects in 1494.
The most common species of chilli peppers are Capsicum annuum, which includes many common varieties such as bell peppers, paprika, and jalapeñoJalapeno Scientific classification Kingdom: Plantae Subkingdom: Tracheobionta Division: Magnoliophyta Class: Magnoliopsida Subclass: Asteridae Order: Solanales Family: Solanaceae Genus: Capsicum Species annuum The jalapeno is a small to medium-sized chills; Capsicum frutescens, which includes the cayenneCayenne pepper is a very hot red powder used to flavour dishes. The powder comes from the fruit of several cultivars of the Capsicum baccatum and Capsicum frutescens species of the nightshade family ( Solanaceae). The fruits are either dried and ground, o and tabascoMexican states This article refers to Tabasco state; for the condiment see Tabasco sauce ESTADO DE TABASCO Other Mexican States Capital Villahermosa Other major cities List of municipalities Area25,267 km² Ranked 24th Population(2000 census)1,889,370 Rank peppers; Capsicum chinense, which includes the hottest peppers such as habaneros and Scotch bonnets; Capsicum pubescens, which includes the South American rocotoThe rocoto (Capsicum pubescens) is a medium sized round pepper common in Peru and Bolivia. Rocoto pods have thick walls, like a bell pepper, but are quite hot. Foliage is dark green and pubescent (hairy). Seeds are dark or black. Plants grow up to 6 ft hi peppers; and Capsicum baccatum, which includes the chiltepin .
Though there are only a few commonly used species, there are many cultivarA cultivar is a cultivated variety of a plant species. Modern cultivars are often, but not necessarily, hybrids between species; they may equally well represent particularly desirable selections from populations of a single species. Cultivars generally ars and methods of preparing chilli peppers that have different common names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, the green ones being immature. In the same species are the jalapeño, the chipotle (a smoked jalapeño), the poblano, ancho (which is a dried poblano), New Mexico, Anaheim, Serrano, and other cultivars. Jamaicans, Scotch bonnets, and habaneros are common varieties of C. chinense. The species C. frutescens appears as chiles de arbol, aji, pequin, tabasco, cayenne, cherry peppers, and others.
The substances that give chillis their heat are the alkaloid capsaicinskeletal formula of the capsaicin molecule. The chemical compound capsaicin (8-methyl N-vanillyl 6-nonenamide) is the active component of chili peppers Capsicum . It is an irritant to mammalian epithelial cells and produces a burning sensation in the mout (8-methyl-N-vanillyl-6-nonenamide) and four related chemicals, collectively called capsaicinoid s. Each capsaicinoid has a different effect on the mouth, and variation in the proportions of these chemical is responsible for the differing sensations produced by different varieties. Capsaicin causes pain and inflammation if consumed to excess, and can even burn the skin on contact in high concentrations (habanero peppers, for example, are routinely picked with gloves). It is also the primary ingredient in pepper sprayPepper spray is a less-lethal chemical agent which is used in riot control and personal self-defense. The active ingredient in pepper spray is capsaicin, which is a chemical derived from the fruit of plants in the Capsicum genus, including chiles. Pepper, which is used as a defensive weapon. The "heat" of chilli peppers is measured in Scoville units. Bell peppers rank at zero Scoville units, jalapeños at 3,000–6,000 Scoville units, and habaneros at 300,000 Scoville units. The record for the highest number of Scoville units in a pepper is assigned by the Guinness Book of Records to the Red Savina Habañero, measuring 577,000 units! However, a recent report was made of a pepper from India called the Naga Jolokia measuring at 855,000 Scoville units. Both the Red Savina and the Naga Jolokia claims are disputed as to their validity, and lack independent verification. [1]
The fruit is eaten cooked or raw for its fiery hot flavor which is concentrated along the top of the pod. The stem end of the pod has glands which produce the capsaicin, which then flows down through the pod. Removing the seeds and inner membranes is thus effective at reducing the heat of a pod. Indian, Szechuan and Thai cuisines are particularly associated with the chilli pepper, although the plant was unknown in Asia until Europeans introduced it there.
Well-known dishes with a strong chilli flavor are Mexican salsas, Tex-Mex chili con carne, and Indian vindaloos and other curries. Chili powder is a spice made of the dried ground chiles, usually of the Mexican chile ancho variety, but with small amounts of cayenne added for heat. Bottled hot sauces such as Tabasco sauce are made from chillis such as the cayenne (not, oddly, from tabasco peppers), which may also be fermented.
Why are chilli peppers so popular in food, despite the pain and irritation they bring? Capsaicin has an antibacterial effect, so food cooked with chillies keeps for longer without spoiling. Chillies are rich in vitamin C and are believed to have many beneficial effects on health. The pain caused by capsaicin stimulates the brain to produce endorphins, natural opioids which act as analgesics and produce a sense of well-being. Psychologist Paul Rozin suggests that eating chillies is an example of a "constrained risk" like riding a roller coaster, in which extreme sensations like pain and fear can be enjoyed because we know they are not actually harmful.
Birds do not have the same sensitivity to capsaicin as mammals, as capsaicin acts on a specific nerve receptor in mammals, and avian nervous systems are rather different. Chilli peppers are in fact a favorite food of many birds living in the chilli peppers' natural range. The flesh of the peppers provides the birds with nutritious meal rich in vitamin C. In return, the seeds of the peppers are distributed by the birds, as they drop the seeds while eating the pods or the seeds pass through the digestive tract unharmed. This relationship is theorized to have promoted the evolution of the protective capsaicin. It is interesting to note that the chemical used to give an artificial grape flavoring to food items such as grape soda does have a similar effect on birds as capsaicin has on humans.