- Has shown the ability to ease upset stomach, ulcers, sore throats, spasmodic and irritating coughs, and diarrhea
- Helps to clear congestion
- Has anti-fungal properties
- Helps in migraine prevention
Stimulates the digestive tract, increasing the flow of enzyme production and gastric juices
- Stimulates the production of saliva, an important component of digestion and maintaining optimal oral health
- Helps reduce atherosclerosis, encourages fibrinolytic activity, and prevents factors that lead to the formation of blood clots
Increases the pulse of our lymphatic and digestive rhythms which aids in our detoxification processes
- Helps to relieve joint pain
- Has anti-bacterial properties
- Supports weight loss
Chili is the Aztec name forCapsicum annuum. It has been used both as a food and a medicine by Native Americans for over 9000 years. The Capsicum family includes bell peppers, red peppers, paprika, and pimento, but the most famous medicinal members of the family are cayenne and chile. The tasty hot peppers have long been used in many of the world's cuisines, but their greatest use in health comes from, surprisingly, conventional medicine.
1,8-cineole, 2-octanone, alanine, alpha-carotene, alpha-linoleic acid, alpha-phellandrene, arginine, ascorbic acid, beta-carotene, betaine, campesterol, capsaicin, capsanthin, carvone, fiber, folacin, glutamic acid, hesperidin, isoleucine, isovaleric acid, kaempferol, manganese, myrcene, p-coumaric acid, potassium, proline, quercetin, scopoletin, solanine, thiamin, thujone, tryptophan, valine, zeaxanthin, zinc.
The fruit, fresh or dried, chopped or powdered.
Widely used in cooking. Most often compounded as a cream for external use, rarely brewed into a tea for internal use
The burning sensation of hot peppers is a reaction of the central nervous system to capsaicin; unlike horseradish, wasabi, garlic, ginger, and mustard, capsaicin only causes the sensation of damage, not real damage to tissues.