Chilli and its close relative cayenne pepper are usually used in exotic dishes, but also for many illnesses. This is due to the fact that these fruits contain the alkaloid capsaicin which not only causes the well known burning feeling in the mouth, but also has many medicinal qualities. Capsaicin does not have any taste, but binds to the nerve endings which send pain signals to the brain. It cannot be dissolved in water, which is why water does not lessen the burning feeling that it causes. Here sugar is a better choice. The substance is especially known for its ability to promote the body's own production of endorphins which are substances similar to morphin, but up to 30 times stronger than morphine.
The intensity of chilli peppers is dependant on the species and the growing conditions, meaning the soil and, to a large degree, the amount of sunlight. There are many measurements for the strength of chilli peppers, but the so-called Scoville scale is used most often. In this scale pure capsaicin is given a value of 16 million Scoville heat units (SHU). The average chilli pepper has a Scoville rating of about 10,000 SHU. Very strong chilli has a Scoville rating of between 30,000 and 50,000 SHU. The world’s strongest chilli has a Scoville rating of about 1 million SHU.
Research indicates that capsaicin could possibly be used against cancer of the pancreas. However, this has not yet been verified in humans. The same can be said for type I diabetes, where injections with capsaicin have been curative in diabetic mice.
Research also indicates that capsaicin might be able to inhibit the conversion of special connective tissue cells into fat cells, which occurs when the body’s fat deposits are increased.
Chili stimulates the secretion of the digestive enzymes, has a warming effect, and is effective against inflamed wounds, fever, and certains types of diarrhoea.
Beneficial to the lungs, kidneys, spleen, heart, stomach and pancreas. Can also be used for nausea and some kinds of rheumatism.
Please note
When used along with Lobelia, it is effective against nervousness.
The intensity of chilli peppers is dependant on the species and the growing conditions, meaning the soil and, to a large degree, the amount of sunlight. There are many measurements for the strength of chilli peppers, but the so-called Scoville scale is used most often. In this scale pure capsaicin is given a value of 16 million Scoville heat units (SHU). The average chilli pepper has a Scoville rating of about 10,000 SHU. Very strong chilli has a Scoville rating of between 30,000 and 50,000 SHU. The world’s strongest chilli has a Scoville rating of about 1 million SHU.
