Capsicum frutescens is a species of chili pepper that is sometimes considered to be part of the species Capsicum annuum. Pepper cultivars of Capsicum frutescens can be annual or short-lived perennial plants. Cayenne or Capsicum derives its name from the Greek, 'to bite,' in allusion to the hot pungent properties of the fruits and seeds. Green chilli is almost essential to Indian cooking. Most of the varieties of pepper referred to as chili peppers belong to C. annuum L. A Brazilian variety called malagueta or melegueta is believed to be the wild form of this species. In India, only two cases of frutescens cultivars: Kanthari [കാന്താരി] growing in tropical Kerala state and the Kochi miris [කොච්චි මිරිස්] from the Hill Country of Sri Lanka where similar climate prevails. The Tezpur chile or naga jolokia from Assam/India, which has earned much fame, and was originally claimed to be a frutescens cultivar, although it is now firmly established that it is in fact that it is indeed hotter (Ghost Pepper) than any other known chile (chilli).
Kanthari Mulagu [കാന്താരി മുളക്]
Source: Wikipedia
Chemical Structure and Name of Capsaicin
Consumption of Capsicum frutescens reduces Blood sugar. It lowers cholesterol and works against arthritis and rheumatism. Capsaicin has very powerful pain-relieving properties. It increases appetite by stimulating the gut. Various studies show that birds eye chilli has antimicrobial, antifungal and antibacterial activities. It is also reported that it prevents blood clots, halts bleeding quickly, knocks out cold and flu miseries. It also reduces risk of heart diseases and tuberculosis.
But be cautious, as it may cause stomach irritation for the persons with ulcers or heart burn, Capsaicin can increase stomach acid, making certain drugs less effective.
Source: Papanasini and other resources
Nutritional Facts
| Nutrition Facts | Avg. in 100g |
| Water | 87.740 g |
| Energy | 40.000 kcal |
| Energy | 167.000 kj |
| Protein | 2.000 g |
| Total lipid (fat) | 0.200 g |
| Ash | 0.600 g |
| Carbohydrate, by difference | 9.460 g |
| Dietary Fiber | 1.500 g |
| Sugars, total | 5.100 g |
| Calcium, Ca | 18.000 mg |
| Iron, Fe | 1.200 mg |
| Magnesium, Mg | 25.000 mg |
| Phosphorus, P | 46.000 mg |
| Potassium, K | 340.000 mg |
| Sodium, Na | 7.000 mg |
| Zinc, Zn | 0.300 mg |
| Copper, Cu | 0.174 mg |
| Manganese, Mn | 0.237 mg |
| Selenium, Se | 0.500 mcg |
| Vitamin C, total ascorbic acid | 242.500 mg |
| Thiamin | 0.090 mg |
| Riboflavin | 0.090 mg |
| Niacin | 0.950 mg |
| Pantothenic acid | 0.061 mg |
| Vitamin B-6 | 0.278 mg |
| Folate, total | 23.000 mcg |
| Folate, food | 23.000 mcg |
| Folate, DFE | 23.000 mcg_DFE |
| Choline, total | 11.100 mg |
| Vitamin A, IU | 1179.000 IU |
| Vitamin A, RAE | 59.000 mcg_RAE |
| Vitamin E (alpha-tocopherol) | 0.690 mg |
| Vitamin K (phylloquinone) | 14.300 mcg |
| Fatty acids, total saturated | 0.021 g |
| Saturated fatty acids 14:0 | 0.001 g |
| Saturated fatty acids 16:0 | 0.015 g |
| Saturated fatty acids 18:0 | 0.003 g |
| Fatty acids, total monounsaturated | 0.011 g |
| Monounsaturated fatty acids 18:1 undifferentiated | 0.011 g |
| Fatty acids, total polyunsaturated | 0.109 g |
| Polyunsaturated fatty acids 18:2 undifferentiated | 0.104 g |
| Polyunsaturated fatty acids 18:3 undifferentiated | 0.005 g |
| Tryptophan | 0.026 g |
| Threonine | 0.074 g |
| Isoleucine | 0.065 g |
| Leucine | 0.105 g |
| Lysine | 0.089 g |
| Methionine | 0.024 g |
| Cystine | 0.038 g |
| Phenylalanine | 0.062 g |
| Tyrosine | 0.042 g |
| Valine | 0.084 g |
| Arginine | 0.096 g |
| Histidine | 0.041 g |
| Alanine | 0.082 g |
| Aspartic acid | 0.286 g |
| Glutamic acid | 0.264 g |
| Glycine | 0.074 g |
| Proline | 0.087 g |
| Serine | 0.080 g |
| Carotene, beta | 671.000 mcg |
| Carotene, alpha | 23.000 mcg |
| Cryptoxanthin, beta | 50.000 mcg |
| Lutein + zeaxanthin | 725.000 mcg |
Source: Wikipedia and Different Online Web sources.
Disclaimer:
Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.
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