Peppers

Originally from Central America, this plant belongs to the nightshade family (Solanaceae), which also includes other cultivated plant species such as potatoes, tomatoes, aubergines and all types of tobacco. Both the plant and the fruit are known as peppers. The fruits themselves are also known as peppers and chillies, depending on their pungency, size and also colour. Most peppers contain the capsaicin responsible for the pungency in varying concentrations. Capsicum annuum reaches a growth height of around 150 cm. The flowers grow on a 2-5 cm long stem, are mostly white, but also greenish or purple. The fruits (pods) are rich in shape: narrow cylindrical to spherical. Ripe fruits are red, orange, yellow, brown or white. Green, violet or black fruits are always unripe.

The paprika taste is due to various essential oils. Alkylmethoxypyrazines, such as the "earthy" smelling 3-isobutyl-2-methoxypyrazine, are responsible for the paprika smell. Ripe peppers contain up to 6% sugar as well as a relatively large amount of vitamin C (0.1-0.4%). Peppers also contain numerous flavonoids and carotenoids.

Even the Native Americans used peppers as a remedy, among other things for toothache or arthritis. Today, the best known use of peppers in medicine are ABC patches, which are used to treat rheumatic pain.

Capsicum annuum: the dried ripe fruits are prescribed e.g. for gastritis (K29.5), inflammation of the middle ear and neuralgia.

Remember! The Hungarian chemist Albert Szent-Györgyi succeeded for the first time in isolating a larger amount of vitamin C from paprika. He received the Nobel Prize for Medicine for this in 1937.

1. Rüdiger RD et al (2010) Severe immediate type allergy after consumption of raw peppers. Dermatologist 61: 339-342