CHILLI (CAPSICUM ANNUUM L.) AS FOOD, SPICE AND MEDICINE: AN OVERVIEW

Subhankari Prasad Chakraborty* and Suman Mallik

ABSTRACT

Chilli (Capsicum annuum L.) is an important commercial and export oriented crop in India. It is the life and soul of all delicious Indian dishes. It has been cultivated for thousands of years. It is famous for its intense pungent taste which is provided by its active constituent capsaicin. It is a good source of vitamins, minerals, dietary fibers and macronutrients. From ancient time it has been used as food, spice and household medicine for several common problems such as carminative, appetizer, stomachic, beverages, relief of pain in neuropathy and counter irritant in treatment of rheumatism, lumbago. It is generally recognized as a powerful local stimulant with no necrotic effect. Chilli plays an important role as an immunity booster, anti-microbial, anti-cancer, anti-ulcer, analgesic, anti-inflammatory, anti-septic and anti-hemorrhoidal agent. It is also helpful for the management of burns, psoriasis and chronic migraine. It is also beneficial in heart disorders and diabetes. The purpose of this review work is to outline the nutritional importance, beneficial and injurious effects of chilli on human health.

Keywords: Capsicum annuum L., capsaicin, wonder spice, pharmacology.