Capsicum annuum
- Origin
- North America
- Part used
- See detailed notebook
- Tradition
- Traditional ethnobotany
Native to the warm lands of Central America and the southern part of the North American continent, chili pepper (Capsicum annuum) has accompanied humankind for millennia, as much as a condiment as a folk remedy for the ailments of cold weather and muscle pain. The old herbalists of the Americas, and later of Europe, credited it with a warming property, said to "wake up" the circulation and clear the chest.
Traditional uses
Support during colds
Traditionally, chili pepper was eaten in small amounts or applied as a poultice on the chest to help clear congested airways during colds.
Warming rubs
Used externally, a chili-based preparation was rubbed onto sore joints and muscles for its warming, reddening effect, producing a local sensation of heat.
A stimulant for peripheral circulation
Chili pepper was traditionally reputed to promote peripheral blood circulation, particularly to warm cold extremities.
An ancestral digestive tonic
Eaten with meals in many cultures of Central America, chili pepper was considered a stimulant for digestion and appetite.
Before you use it
Never apply to damaged or irritated skin, or to mucous membranes; avoid any contact with the eyes. Discouraged in pregnant or breastfeeding women in concentrated use, as well as in young children. Concentrated internal use or capsules can interact with certain treatments (anticoagulants, antihypertensives): seek the advice of a health professional. Always do a skin test before an external application, because of the risk of burning or an intense skin reaction.
The detailed notebook
- Prepared as a paste or decoction
- Traditional duration of use
- Known contraindications
- Related species and their uses
Where to find it
Partner herbalists — available with the detailed notebook.
Sources
Wikipedia