Capsicum minimum/ fructescens

Common name: Chilli, cayenne Family: Solanaceae

Botany:Chillis are perennial, sweet peppers are annuals. Grown as annuals in this part of the world. Native to tropical America, now cultivated widely. Grow from seed in the spring. Grows up to one meter. , the flowers are normally white with 5 petals, the fruit can be a variety of colours – green, yellow, orange, red, purple.

Parts used: Fruit

Harvesting, cultivation and habitat: Plant seed in early spring. Prefers moist and warm conditions, Fruit is harvested when ripe

History and folklore:

Taste/energetics: Pungent and hot!

ConstituentsCapsaicin (0.1-1.5%) an alkaline alkaloid, Carotenoids, Flavonoids, Volatile oil, Steroidal saponins in seeds only (capsicidins)

Actions: Stimulant, Tonic, Carminative, Antispasmodic, Antiseptic, Diaphoretic, Rubefacient, Peripheral circulatory stimulant especially to skin, Analgesic, Styptic

Traditional and current uses

  • Poor circulation
  • Psoriasis, neuralgia, other types of pain including headache and arthritis
  • Antimicrobial
  • Digestive complaints such as colic and flatulence. Stimulates digestive juices
  • Anti-infectious, especially digestive tract infections. Used to treat diarrhoea
  • Gargles for sore throats
  • Externally for chilblains
  • Externally as a rubefacient for arthritis, rheumatism and muscle and joint problems
  • Fevers
  • Powder applied to puncture wounds to disinfect and stop bleeding

Contraindications: Do not exceed the comfortable dose (this depends on the individual and the strength of the chillis used). Avoid touching delicate tissues or open wounds after handling cayenne. If you do then use lemon juice or milk to neutralize.

Infused chilli oil

75-150 g powdered chilli (depending on strong you want the oil to be)

300 ml olive oil

Put the powder chilli into a jar and pour on the oil. Stir to ensure that all the powder is covered and soaked in oil. Use a jar that leaves little or no air space at the top. Seal tightly. Leave for 2-3 weeks, shaking the jar once a day. The oil can also be prepared by the hot method; put the powder into a pyrex bowl, pour over the oil and put into a bain marie. Allow the water to simmer for about 2 hours, stirring the mixture occasionally. Press off the oil once cool, or after 2-3 week. Use in cooking or to make liniments.

Barbeque Spice blend

20 g Rosemary leaf

60g Thyme leaf

20g Fennel seed

20 g Black pepper

20 g Chilli powder

40 g Oregano

40g Sumac

20g Salt

Grind ingredients together in a coffee mill or pestle and mortar. Use to marinade anything for the barbeque or to marinade meat or vegetables before roasting.

Also see following recipes:

Chilli and garlic relish in garlic monograph

Ras el Hanout in Rose monograph

Holy Molle chillii powder in Oregano monograph