The Trinidad Scorpion Butch T pepper is the hottest pepper in the world, according to Guinness World Records. A laboratory test conducted in March, 2011 measured a specimen of Trinidad Scorpion Butch T at 1,463,700 Scoville heat units, making it hotter than the Naga Viper's 1,382,118 Scoville heat units. (C. chinense) - (from www.mrchilli.co)
Capsicums or chili peppers (such as birds eye (labuyo, kulikot), cayenne, habanero, pimento, jalapeno, thai, etc. including zero-heat bell peppers) have amazingly high levels of vitamins, minerals, and anti-oxidants than many other fruits. A 100g provides the following (in % of RDA):
240% of vitamin-C (Ascorbic acid) 39% of vitamin B-6 (Pyridoxine)
32% of vitamin A 13% of iron 14% of copper 7% of potassium
and no cholesterol.
Value of Nutrients (USDA National Nutrient Data Base)
(principle-value-%of RDA)
Energy 40 Kcal-2% Carbohydrates-8.81g-7% Protein-1.87g-3%
Total Fat-0.44g-2% Cholesterol-0 mg-0% Dietary Fiber-1.5g-3%
Folates-23mcg-6% Niacin-1.244mg-8% Pantothenic acid-0.201mg-4%
Pyridoxine-0.506mg-39% Riboflavin-0.086mg-6.5% Thiamin-0.72mg-6%
Vitamin A-952IU-32% Vitamin C-143.7mg-240% Vitamin E-0.69mg-4.5%
Vitamin K-14mcg-11.5% Sodium-9mg-0.5% Potassium-322mg-7%
Calcium-14mg-1.5 % Copper-0.129mg-14% Iron-1.03mg-13%
Magnesium-23mg-6% Manganese-0.187mg-8% Phosphorus-43mg-6%
Selenium-0.5mcg-1% Zinc-0.26mg-2% Carotene-ß-534mcg
Carotene-α-36mcg Cryptoxanthin-ß-40mcg Lutein-zeaxanthin-709mcg
Carotene-α-36mcg Cryptoxanthin-ß-40mcg Lutein-zeaxanthin-709mcg
The Heat in Chilis
Chili has a chemical called Capsaicin, which is responsible for the intense heat and has been known to aid, relieve and prevent health related problems.
Red fresh chilis are 2-3 times hotter than green; dried pods are up to 10 times hotter than fresh pods. The smaller the chili, the hotter it will be. The white pith and seeds in chili are the hottest. It contains a pungent oil that causes burning sensation to eyes and skin.
Added to vinegar, Chili heat is mix-reduced to food for flavor and health.
Types of Chili
(Listed are only 6 variety of known chilis for home cuisine and for natural cure)
Bird's Eye Chili Peppers
50,000-100,000 Scovilles. Originally from Cambodia , Vietnam , Thailand , and Philippines
30,000 - 50,000 Scovilles. Thin, 2-5 inches long and green to red in color in maturity. Originally from French Guiana .
Habanero Chili Pepper a.k.a. Chinese pepper
80,000 - 600,000 Scovilles. Grown in the Yucatan Peninsula in Mexico , Cuba , Costa Rica and some parts in USA
Jalapeno Peppers
2,500 - 8,000 Scovilles. The world's most popular chili pepper! Harvested when they are green or red if allowed to ripen, about 4-6 inches long.
Super Chili Pepper
40,000-50,000 Scovilles. 2-1/2 inches long x an inch wide and grows in an upright position. Maybe grown in a garden where climate is hot and humid.
Take Chili Everyday for Health
Daily consumption of 2 super chili (or cayenne*) or 1 habanero as part of the meal is ideal.
OR alternatively, you can take 3 birds eye chilis after meals. Make a small slit on the chilis and swallow all with a glass of water. Wherever practical other varieties with scouville heat units 50-100 thousand maybe used.
*Cayenne pepper has a good local anesthetic effect.
Taking chili may have adverse effect on persons with GER
but capsicums are not known to cause ulcers.
A study suggests that consuming 3-8 Habanero peppers
three times weekly deters growth of prostate cancer cells.
In the Philippines, we add chilis to our local wine. Habanero
or cayenne cold tea are served in restaurants in other parts
of the world.
Take note of what Dr. John Christopher (famous master herbalist)
In the Philippines, we add chilis to our local wine. Habanero
or cayenne cold tea are served in restaurants in other parts
of the world.
Take note of what Dr. John Christopher (famous master herbalist)
says with confidence: “In 35 years of Practice, I have never lost
one heart-attack patient. If they are still breathing, I [give]
them a cup of cayenne tea (a teaspoon of cayenne in a cup of hot
Water), and within minutes they are up and around.”
Except for the Capsaicin in the yellow, red, orange, and purple bell peppers, the fruit provides phytochemicals and nutrients. It has a high content of Vitamins A,C,E that protects the body from carcinogenic and toxic substances. It has vitamin B1, B2, B3, B5, B6 and B9 and minerals such as like potassium, manganese, thiamine, molybdenum, trytophan, copper, cobalt and zinc.
Bell peppers may be taken as a drink by JUICING plus a squeeze of lemon to make it flavorful for purposes of cure.
Health & Nutrition Benefits of Eating Capsicum
(Verbatim from www.juicing-for-health.com)
“Capsicums have been used for its medicinal values since ancient times but have only recently been documented by medical science. And what research has found are remarkable healing virtues.
Bell pepper, or capsicum, is one of the most nutrient-dense foods available. By itself, capsicum has so many healing properties, but when taken together with other herbs, fruits and vegetables, the nutrients absorption are multiplied hundredfold.
Here are only some of the benefits of taking capsicum, and we have only scratched the surface:
Anti-bacterial and anti-fungal: The anti-septic properties in capsicum makes it effective in fighting food poisoning. Coupled with a good supply of probiotics, yeast and fungal infection problems, like ring-worm, shingles, athlete's foot, etc. can be easily eliminated.
Anti-aging: We all know that anti-oxidant is highly effective in helping to protect the skin from free radical damage known to cause signs of aging.
Blood clots, prevent: The very high content of vitamin C in capsicum makes it very effective in preventing blood clot, thus preventing strokes.
Cancer: All the colored capsicums contain very high anti-oxidant and phytonutrients that are especially helpful in preventing cancers of the bladder, cervix, pancreas and prostate.
Cholesterol: These colorful juices can significantly help to reduce cholesterol. The concentrated anti-oxidant fights oxidative stress that is the main culprit in oxidizing the LDLs in our blood. In the process, it also retards the development of atherosclerosis (hardening of the arteries) and lower blood pressure.
Cold feet: During the winter when you have cold feet, cut up capsicum and put them in the socks. The mild "hot" will help keep your feet nicely warm.
Digestive system: Capsicum is a stimulant herb. It helps relieve gastrointestinal problems like indigestion, stomach ulcers, colic, dyspepsia, diarrhea and even help reduce excessive flatulence.
Immune system: The strong content of vitamin C stimulates white cells to fight infection, naturally building a good immune system.
Metabolism, enhanced: Increases our body metabolism by lowering triglycerides which are stored in our body fats. This helps to burn calories more effectively.
Nose bleeding: The rich vitamin C helps to heal, repair, build/strengthen the lining of the mucous membranes to prevent nose bleeds. Mix capsicum juice with lotus root juice for better effect.
Optical system: The high vitamin C and beta-carotene makes capsicums especially beneficial in preventing eye problems like astigmatism, cataracts and macular degeneration.
Pain relief: Capsaicin in capsicum blocks transmission of pain, so it can help relieve pain to a certain degree. It is also effective for eliminating headaches and migraines.
Respiratory problems: The high level of vitamin C coupled with flavonoids make capsicum a very good food that helps prevent respiratory problems like asthma, emphysema, wheezing, lung infections, etc.
Sore throat: Gargle some capsicum juice to help eliminate a sore throat. The anti-septic properties does the work super well.”
From materials I read at
nutrition-and-you.com
chilipeppermadness.com
iloveindia.com
(Dok Alternatibo seminar)
For sites mentioning research and studies you may visit:
whfoods.com
wiki.org
livestrong.com
curezone.com
naturalnews.com
bbcnews.com health
bastis.org/cayenne
bastis.org/cayenne
