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Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas -- Perry et al. 315 ...
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Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L.) in the Americas -- Perry et al. 315 ...
http://www.scienceonline.org/cgi/content/abstract/315/5814/986
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Horticulture > Vegetables > Chili pepper > Science
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Jan 1, 2007
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Other links at Horticulture > Vegetables > Chili pepper > Science
Chilli pepper (Capsicum spp.) is grown as a cash crop in Indonesia. It provides both supplementary income and dietary nutrition. Disease losses make prices unreliable, reducing productivity and supply.
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Nearly all fields in the southern desert valleys are transplanted in late January or February for harvest from late April through June. On the southern coast, planting also begins in January and continues through May for harvest from May through September.
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STUDY OBJECTIVE: To determine whether there is an effect on the prevalence of respiratory symptoms, an alteration in lung function, or an increase in the cough threshold to capsaicin among workers chronically exposed to hot chili (Capsicum) peppers.
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4. Cayenne.
Topically, cayenne is an effective pain reliever. It contains capsaicin, which is used in ointment form to relieve pain. Ointments made from cayenne stop muscle and joint pain by "confusing" pain transmitters and blocking pain messages from the skin.
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Originally from South America, the cayenne plant is now used worldwide as a food and spice. Cayenne is very closely related to bell peppers, jalapeños, paprika, and other similar peppers. The fruit is used medicinally.
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First published online October 13, 2006; 10.1104/pp.106.087965 Plant Physiology 142:1664-1682 (2006) © 2006 American Society of Plant Biologists
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A team of international researchers, including three archaeologists from the University of Calgary, have identified starch microfossils from the common chili pepper on artifacts dating back 6,100 years. The analysis adds new information on how the Capsicum species of pepper may have first been
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8. Cayenne.
Capsaicin is the ingredient in cayenne that makes it hot. Even though cayenne tastes hot, capsaicin actually helps lower body temperature, which is one of the reasons that people in hot climates like to eat so much of it.
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The medicinal value of peppers has been recognized for hundreds of years. Recent tests confirm the validity of many of their uses that were described as medicinal in pre-Hispanic and colonial times.
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10. Cayenne.
Cayenne and related peppers have a long history of use as digestive aids in many parts of the world, but the herb's recent popularity has, surprisingly, come through conventional medicine.
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