What Are the Real Benefits of Eating Chili Peppers?

Peppers in the Mexican Culture

Chili peppers are a member of the Capsicum food group; the principal pigment is chlorophylls a and b (chlorophylls are "a complex macrocyclic compounds with an extensive system of conjugated double bonds") (Roth, 2014). There are 27 different species of Capsicum. The hot taste comes from alkaloid chemicals (capsaicinoids -- capsaicin C18H27NO3).

On January 1, 1493, Christopher Columbus was exploring the north coast of what is today Haiti when he found a plant that he figured must be related to the black pepper. He wrote in his log: "This pepper that local Indians use as seasoning grows everywhere here and is more valuable than black pepper or melegueta pepper" (Roth, p. 1). Columbus brought chili peppers to Europe and they were widely dispersed into Asia. Benefits: rich in vitamins A and C; carotene is an antioxidant that helps reduce cholesterol and triglycerides in the blood (Timbrook).

Three / Four: Jan Timbrook of the Santa Barbara Museum of Natural History explains that chili peppers "first evolved south of Amazonia, they have been found in cultural deposits more than 9000 years old in the Tehucan Valley, Mexico" (Timbrook, 2010). Still, research shows that Columbus was responsible for bringing peppers to Europe well before the conquistadors attacked the Aztecs and Mayas, so the Spanish conquistadors may have also brought some species of peppers with them. Birds are known to have dispersed the seeds of peppers throughout the Americas. Timbrook explains that "humans helped spread [peppers] into Central America, Mexico, and the Caribbean." The research by phys.org shows residues of capsicum in ancient Mexican pottery that is over 2,000 years old (southern Mexico).

Five / Six: The region today is called Mexico. If the research by phys.org (2013) is correct, ancient chili pepper residues from "early Mixe-Zoquean pottery" show the chili peppers were used "the last two centuries before the time of Jesus Christ" (psys.org). That is, peppers may have been used for culinary, pharmaceutical, or ritual purposes thousands of years ago. They may have made "spicy beverages thousands of years ago" (phys.org).

Seven: the health benefits include: reduced cancer risk; slowing aging; DNA repair; prevention of high blood pressure, stroke, migraine headaches, epileptic seizures, osteoporosis, and Type II Diabetes; chili peppers contain Vitamins A, B6, B9, C, and K, plus iron, potassium, manganese and magnesium A serving of 100g is 40 calories, with 3% of (daily need of) carbohydrates and 6% dietary fiber (www.healthconsciousness.com).

Eight: One important social significance (fighting cancer) credited for chili peppers is explained by the Samuel Oschin Comprehensive Cancer Institute at Cedars-Sinai Medical Center in Los Angeles: the capsaicin has had a "profound anti-proliferative effect on human prostate cancer cells in culture"; it has been shown to "dramatically" slow the development of tumors in the prostate (http://ushotstuff.com).

Nine: No interruptions in usage are mentioned in the literature although many new applications for chili peppers have been introduced for medical and nutritional uses (see answers above for the evolution of medical and nutritional uses)

Ten: As to "climate interruptions," chili peppers grow in any climate but they are hotter when grown in hot climates and are not given too much water.

Eleven: It would be impossible to account for the number of millions of people around the planet that use chili peppers. A guess would be many millions, maybe a billion.

Twelve: I purchase chili peppers at the farmer's market once a month or so, and my girlfriend uses it in soups, Mexican dishes and other dishes that call for spiciness.

Thirteen: I do use chili peppers but in moderate amounts as I get heartburn if I take in spicy foods in large amounts.

Fourteen: Actually my girlfriend is quite a culinary-inspired person and she likes to cook with organic produce we pick up at the farmer's market.

Fifteen: When there are no chili peppers available, Andrea Lynn (food editor for Chile Pepper magazine) says that there is a mild green chili ("California Chile"); there is a sweet pepper ("Banana pepper"); the "world's hottest pepper" is the "ghost chili"; a "Cayenne" pepper is a bright red and very hot pepper (usually sold crushed); and "Jalapenos" are very hot dark green chilies; these are all substitutes for chili peppers (Lynn, 2009).

Sixteen: This food is not a staple in U.S. culture; it is not for entertainment, and not a luxury. It is an ingredient used in cooking -- as part of dishes that need some spiciness.

Seventeen: Someone who doesn't know about chili peppers could be introduced by having scrambled eggs with chili peppers cooked into the eggs, or served in a hamburger (along with onions, tomato, etc.). They will get the point of the pepper in a hurry.

Eighteen: Today in most grocery stores chili peppers run about $3.80 a pound, or about 50 cents each. Ten years ago they were more like 10 or 15 cents each.

Nineteen: As to distribution channels, the farmer's market is the best place to get fresh chili peppers that are organic; although most grocery stores carry them.

Twenty: Storing chili peppers the right way is important. (a After they have ripened in the garden, rinse using cool running water in a small strainer; b) put them in a large zip-lock bag, cut 12 holes a quarter inch in diameter all around the bag; c) put them in a refrigerator where the temperature is between 45 and 50 degrees; d) store no longer than 5 days; and e) alternatively, boil the peppers (after harvesting them) for 5 minutes (no more); let cool then wrap "securely in plastic wrap" and freeze up to 30 days (Garden Guides).