Capsaicin is a chemical compound that produces a sensation of heat by irritating nerve endings. This chemical may also offer health benefits -- it may help control blood sugar and manage cholesterol, according to Phyllis Balch, author of "Prescription for Nutritional Healing." It may also help manage muscle and joint pain associated with arthritis and fibromyalgia. Several types of peppers contain capsaicin.
Capsicum Annuum Peppers
The capsicum annuum species of peppers is made up of several peppers common in North America. These include jalapenos, which are used extensively in Mexican and Tex-Mex dishes, and cayenne peppers, which appear prominently in Cajun and Jamaican cuisine. Hungarian wax peppers and sweet bell peppers are also members of the capsicum annuum species. All of the peppers belonging to this species contain capsaicin.
Capsicum Chinsense Peppers
The Capsicum chinsense species of peppers are abundant sources of capsaicin. The members of this species, which include habanero and Scotch bonnet peppers, are among the hottest peppers in the world. These peppers are typically used sparingly in chilis, stews and hot sauces.
Capsicum fruitscens
The Capsicum fruitscens species is represented by peppers from a variety of regions. Peppers native to Thailand, which are typically extremely hot, belong to the Capsicum fruitscens species. Other members include chiles de arbol, commonly used in Mexican and South American dishes, and tabasco peppers, which are staple ingredients of Louisiana-style hot sauces.
Considerations
Although capsaicin may provide health benefits, this chemical can cause skin burns and rashes. Always wear food-grade kitchen gloves when handling any pepper that contains capsaicin. Consumption of capsaicin may also contribute to heartburn, indigestion, nausea, diarrhea and a burning sensation during elimination.
References
- "Prescription for Nutritional Healing"; Phyllis A. Balch, C.N.C.; 2010
- "The Complete Chili Pepper Book"; Dave DeWitt et al.; 2009
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