all about spices and herbs

cabe merah

Synonyms: -
Form of use: fruit, fresh and dried as well as crushed and ground
Origin: All chili spices and peppers originated from the so-called bird pepper, chili tepin. Although native to Central and South America, chili plants are now cultivated almost everywhere.
Remarks: Depending on the particular form, chili fruits are round and pointed, green, yellow or red. They are green when unripe and eventually turn red. However, the green fruits can be used for eating and seasoning as well. Furthermore, they all contain much capsaicin, vitamin C and A.
Related species: the ‘foremother’ is capsicum tepin. All chili siliquas, spice pepper and vegetable pepper originate from it.
Medicinal use: the Indians used chili as a medicine. Chili promotes blood circulation, has antibacterial properties and if consumed in high doses, induces perspiration.

Did you know……. There are hundreds of varieties of chili. They can be divided into five species:
- Capsicum annum: most common types of chili, such as vegetable pepper and spice pepper, pepperoni and peperocini, belong to this kind. Only one bloom hangs from the branch of a plant up to 5 feet high. Most types like jalapenos chili, New Mexican and Ornamental Piquin, belong to Capsicum annuum.
- Capsicum frutescens: 1-2 or (rarely) up to 4 upright blooms can grow from a branch. The fruits grow upright later. Very hot, wild types like Tabasco belong to this group.
- Capsicum pubescens: It is only conditionally frost resistant form (up to 23 F). It has distinctive leaves, violet blooms and mostly black seeds. The most common types are Rocotoand Manzano.