Capsicum is a genus of flowering plants in the nightshade family (Solanaceae) that includes a wide variety of peppers, from sweet bell peppers (Capsicum annuum) to fiery hot chili peppers (Capsicum frutescens, Capsicum chinense, etc.). Used for thousands of years as both food and medicine, capsicum is rich in vitamins, antioxidants, and bioactive alkaloids, most notably capsaicin—the compound responsible for its spicy heat and medicinal potency.
Capsicum contains:
- Capsaicinoids (including capsaicin and dihydrocapsaicin) – stimulate circulation, relieve pain, and promote metabolism
- Vitamin C and beta-carotene – powerful antioxidants that support immune and skin health
- Flavonoids and carotenoids – protect against oxidative stress and inflammation
- Capsanthin – a red pigment with antioxidant effects
- Essential oils and alkaloids – contribute to antimicrobial and digestive benefits
Medicinal uses of capsicum include:
- Topical pain relief for arthritis, neuralgia, and muscle soreness
- Metabolic stimulation and thermogenesis, aiding in weight management
- Improved circulation and cardiovascular support
- Appetite stimulation and digestive aid
- Decongestant and expectorant effects in respiratory conditions
- Supporting immune defense and acting as a mild antimicrobial
Capsicum is used in many forms: powder, tincture, capsules, extracts, salves, and topical patches. It is also a staple in global cuisines for its flavor and preservation properties.
Historical Use:
Capsicum has been used since at least 7,000 BCE in Mesoamerican cultures, both as a staple food and a powerful healing agent. Ancient Aztecs and Mayans used chili peppers to treat sore throats, digestive issues, infections, and muscle pain, often applying them topically or consuming them in decoctions.
The plant spread globally after the Columbian exchange in the 15th century and became incorporated into traditional medical systems in India, China, Africa, and Europe. In Ayurveda, Capsicum (often referred to as marich when describing pungent peppers) is seen as a circulatory stimulant, digestive fire enhancer (deepana), and kapha-reducing herb.
Today, capsicum is featured in topical pain relievers, thermogenic supplements, and respiratory support formulas, and remains one of the most widely consumed and therapeutically versatile herbs in both culinary and medicinal traditions.