Capsicum frutescens

Capsicum frutescens is a wild chili pepper having genetic proximity to the cultivated pepper Capsicum chinense. It is native to Central and South America as well as Mexico. Pepper cultivars of C. frutescens can be annual or short-lived perennial plants.

Description

It is a shrubby perennial plant about 1 m tall. The leaves are smaller than round capsicums or bell peppers. Two or more flowers occur together in the axils of leaves. They have small pointed fruit about 1-2 cm long and they are red when ripe. They have a very hot taste when eaten or touched on the lips.

Edible Uses

The fruit is very hot and normally used as a flavouring raw or cooked. It can also be dried and ground into a flavouring powder. Individual fruits grow up to 7.5cm long and 1cm wide. Seed can be dried, ground, and used as a pepper. Leaves are cooked and used as a potherb, though some caution is advised.

Traditional Uses

The leaves are eaten cooked. The fruit can be used in very small quantities to spice food. The small red fruit are very hot to eat due to a chemical called capsaicin. They are therefore used to add spice and flavour to other foods. They are used to make many foods and sauces hot and spicy. They can also be dried and stored.

Medicinal Uses

The dried fruit is a powerful local stimulant with no narcotic effect, most useful in atony of the intestines and stomach. It has proven effective in dilating blood vessels and relieving chronic congestion in people addicted to alcohol. It is used as a tonic and is said to be effective in warding off disease, likely due to high vitamin C content. Large doses are extremely irritating to the gastro-intestinal system. Used externally, the fruit is a strong rubefacient, stimulating circulation, aiding removal of waste products, and increasing nutrient flow to tissues; it is applied as a cataplasm or liniment. It has also been powdered and placed inside socks as a traditional remedy for cold feet. A weak infusion can be used as a gargle for throat complaints. The fruit is also antihaemorrhoidal, antirheumatic, antiseptic, carminative, diaphoretic, digestive, sialagogue, and stomachic. In the tropics these pungent peppers are important as gastrointestinal detoxifiers and food preservatives. The fruits contain 0.1–1.5% capsaicin, which stimulates circulation and alters temperature regulation; applied to skin it desensitizes nerve endings and acts as a local anaesthetic. The seed contains capsicidins, thought to have antibiotic properties. The German Commission E Monographs approve Capsicum for muscular tension and rheumatism.

Known Hazards

Although no reports have been seen for this species, many plants in this family produce toxins in their leaves. The sap of the plant can cause the skin to blister. Avoid in patients taking monoamine oxidase inhibitor antidepressants and antihypertensive drugs.

Distribution

A tropical plant. A native of tropical America. The plants grow from sea level up to about 1800 m altitude in the equatorial tropics. They can't stand water-logging or frost. They are tolerant to high temperatures and a wide range of rainfall. Very high rainfall leads to poor fruit set and rotting of fruit. Soil needs to be well drained and preferably fertile with adequate organic material. Light loamy soils rich in lime are best. It does not do well on atolls. It suits hardiness zones 10-12.

Where It Grows

Africa, American Samoa, Angola, Asia, Australia, Bangladesh, Benin, Bougainville, Brazil, British Indian Ocean Terr., BIOT, Burkina Faso, Cambodia, Cameroon, Cape Verde, Caroline Islands, Central Africa, Central America, Central Asia, China, Colombia, Congo DR, Cook Islands, Costa Rica, Cuba, Dominica, Dominican Republic, East Africa, East Timor, Ecuador, Eswatini, Ethiopia, Fiji, FSM, Gabon, Grenada, Guam, Guatemala, Guiana, Guianas, Guinea, Guinée, Guinea-Bissau, Guyana, Haiti, Himalayas, India, Indochina, Indonesia, Japan, Kazakhstan, Kenya, Kiribati, Korea, Madagascar, Malaysia, Maldives, Marquesas, Mexico*, Micronesia, Mozambique, Myanmar, Nauru, Nepal, New Caledonia, Nicaragua, Niger, Nigeria, Niue, North America, Northeastern India, Pacific, Pakistan, Papua New Guinea, PNG, Peru, Philippines, Pohnpei, Rotuma, Sahel, Samoa, Sao Tome and Principe, SE Asia, Senegal, Sierra Leone, Sikkim, Solomon Islands, Somalia, South Africa, Southern Africa, South America, South Sudan, Sri Lanka, St Lucia, Suriname, Swaziland, Taiwan, Tanzania, Tasmania, Thailand, Timor-Leste, Tokelau, Tonga, Tuvalu, Uganda, USA, Vanuatu, Venezuela, Vietnam, West Africa, West Indies, West Papua, West Timor, Yap, Zambia, Zimbabwe,

Cultivation

The seeds are dried in the sun. They are small. For large scale plantings, 1.8-2.3 kg per ha of seed are needed. Seed is best sown in nurseries and the seedlings transplanted when they have 4-5 leaves. (After 3-4 weeks). They can be transplanted at about 0.8 m spacing. Pruning out the tops can increase branching. This is often done 10 days before transplanting. Excessive nitrogen can reduce fruit setting.

Propagation

Sow seed in late winter to early spring in a warm greenhouse; germination typically takes 3–4 weeks at 20°C. Prick seedlings out into individual pots of reasonably rich soil and grow on quickly. For outdoor cultivation, plant out after the last expected frosts and protect with a cloche or frame until plants are well established.

Other Uses

The growing plant repels insects.

Production

The first picking of fruit can occur 3 months after planting and continue about every two weeks. Plants continue to be harvested for about 4-5 years before replanting. For dried chillies, the fruit are dried in the sun for 3-15 days. The fresh weight is reduced by about two thirds during drying. Yields of dry chillies can be from 300 kg to 2500 kg per hectare depending on growing conditions, irrigation etc. Young leaves are picked.

Notes

There are 10 Capsicum species.

Nutrition

Synonyms

Also Known As

Ai sunu, Aji, Aji charapita, Aji picante, Alamba na bele, Alyera, Anhling, Ata eiye, Ata-jije, Ata sisebe, Boro gaga, Cabai rawit, Cabe rawit, Cayene pepper, Cheenaparangi, Chile, Chili pepper, Chili, Chilli, Eimulalu, Emulalu, Eshenda, Gemburu, Hot pepper, Hot pima, Kalara, Kamalara, Kamulali, Kamulari, Kanamillakukeerai, Kanthary, Khorsani, Koorimanasu, La chiao, La jiao, Lup chew, Malta, Max-ic, Mbase ikukunde, Mircha, Morsai gonchi, Mukanbammu, Musabora, Ndungu, Ose, Phiriphiri, Pilipili, Pimenta-malagueta, Pimiento, Pirri pirri, Polo feu, Puriket, Rajakojakomena, Rokete, Rura, Sakay diavolana, Sakay pilokely, Sele, Shukna morich, Sili, Siling-labuyo, Sili-sairo, Tabasco pepper, Tasshi, Te beneka, Tonka, Tonko, Twanka

References (129)

• Acipa, A. et al, 2013, Nutritional Profile of some Selected Food Plants of Otwal and Ngai Counties, Oyam District, Northern Uganda. African Journal or Food, Agriculture, Nutrition and Development. 13(2)
• Agea, J. G., et al 2011, Wild and Semi-wild Food Plants of Bunyoro-Kitara Kingdom of Uganda: etc. Environmental Research Journal 5(2) 74-86
• Ali, A. M. S., 2005, Homegardens in Smallholder Farming Systems: Examples from Bangladesh. Human Ecology, Vol. 33, No. 2 pp. 245-270
• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 103
• Anderson, E. F., 1993, Plants and people of the Golden Triangle. Dioscorides Press. p 205

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