Did you know that Capsicum, the botanical term, was first proposed in 1543 and adopted in 1753, and the name would be the Neolithic derivation of Greek "Capsa" which refers to the peculiar shape of the fruits?
The genus Capsicum represents a diversified plant group from the well known sweet green bell pepper to the fiery hot, recently exploited habanero. It belongs to the nightshade family Solanaceae of flowering plants. Notwithstanding the wide - spread cultivation of the genus Capsicum in India (said to have been introduced by the Portuguese as part of chillies), the plant is almost certainly not indigenous in Asia but has its home in tropical South America. where its cultivation is ancient and where it has been found growing wild on the river banks.
Capsicum has been known since the begining of civilization in the Western Hemisphere, and has been a part of the human diet since 7500 BC. It was the ancient ancestors of the native people who took the wild chilli piquin and selected various types known today. It is the oldest cultivated crop of the native Americans. Seeds found in caves dwellings indicate that the natives were enjoying peppers in 7000 BC along with potatoes in the Andes. According to some other sources , the American origin of Capscium origin was first reported in 1494 by Chanca, a physican who accompanied Columbus on his second voyage to the West Indies
Capsicum consists of 20–27 species, five of which are domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. In Indian English, the word "capsicum" is used exclusively for Capsicum annuum. All other varieties of hot capsicum are called chilli. In vernacular langauges in India, it is called popularly as Simla mirch in Hindi, Dodda mensikai in Kannada, Parangi Mulagu in Malayalam, Kodai Milagaai in Tamil as it roughly resembles to "umbrella chilli" due to its appearance, and Pedda mirappa in Telugu. In India, Australia, and New Zealand heatless varieties of chillies are called "capsicums", while hot ones are called "chilli"/"chillies" (double L). Pepperoncini are also known as "sweet capsicum". The term "bell peppers" is never used, although C. annuum and other varieties which have a bell shape and are fairly hot, are often called "bell chillies".
Leaves of the capsicum plant has elliptical to lanceolate shape with smooth margins (entire). Its flowers are unisexual, about 1.5 cm, or 1 in, in diameter, are borne singly or, rarely, in pairs in the axils (where leaves join stems). Capsicum are in various sizes and shapes in yellow, orange, red, or purple colours, have many-seeded berries--pod-like. It is propogated thorugh seeds.
Capsicum has been used, both its fruits and leaves, since ancient times not only as a traditional medicine but also as a natural colorant. Its chemical composition consists of Calcium, Iron, Magnesium, Phosphorus, Potassium, Rutin, Selenium, Sodium, Sulphur, Vitamins A, B-complex, Vitamin C. Hence, the
medicinal properties of capsicum make it popular in both ayurvedic and homeopathic treatments. It is said to increase digestive warmth of the stomach and is the superme medication for the alleviation of oedemmara, haemorthpoids animalcules, lepsory and wind. Alleviates diseases of phlegm and prolong the lifespan, and is used as mixed with butter and honey.
Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as rice, cheese, or meat.
They can be preserved in the form of a jam, or by drying, pickling, or freezing. Dried Capsicum may be reconstituted whole, or processed into flakes or powders. Pickled or marinated Capsicum are frequently added to sandwiches or salads. Frozen Capsicum are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces. It is characteristic of several cuisine styles in India.
Capsicum extracts are used in cosmetics as well as pharmaceuticals. Nowdays capsicum in pots for ornamental purpose is also gaining importance. In Ayurvedic medicine it is an ingredient in making Vishatinduka Taila, a herbal oil, especially used in the treatment of gout – arthritis. Post viral fever.
- Narasipur Char
