Today, peppers rank second in importance only to Piper nigrum (black pepper) among the worlds spices, and hundreds of different cultivars are grown in warm regions, and under cover in temperate parts. About ten wild species and four or five domesticated species of shrubby annuals, biennials, and perennials are included in the tropical American genus (Capsicum, pepper, Solanacae).

Capsicum peppers were first described in 1493 by Dr Chauca, a physician on Christopher Columbus's voyage, and were introduced from S america to India and Africa by the Portugese. China and Turkey are the worlds largest chilli pepper producing nations, and most major producers (C and S America,West Indies, USA, Japan,, Thailand,Hungary,Italy) have cultivars adapted to local conditions and cuisines.

Capsicum may be derived from the latin capsa "box", from its characteristically hollow fruits. Most cultivated peppers belong to C. annuum and may be divided into 5 groups:

1. Cerasiforme (cherry)

2. Conioides (cone)

3. Fasciculatum (red cone)

4. Grossum (bell pepper, pimento, sweet pepper)

5. Longum (cayenne)

Medicinal properties: They are all rich in Vitamin C, pungcency is due to a bitter, acrid alkaloid, capsaicin, which is the main therapeutic and flavouring compound in hot peppers. Its presence depends on a single gene, and cultivars lacking this gene have sweet fruits. Internally for the cold stage of fevers, debility in convalescence or old age, varicose veins, poor circulation, asthma and digestive problems. Externally for sprains, arthritis, unbroken chilblains, neuralgia, lumbago, and pleurisy, and combined with Commiphora myrrha as a gargle for laryngitis

Culinary uses: Both sweet and hot cultivars can be used ripe or raw, fresh or dried, as vegetables stuffed, and in curries, pickles and chutneys

Cultivation: Peppers enjoy rich well-drained soil in a sunny area. C. pubesence, C. baccatum and C. pendulum can withstand cooler climates, all peppers will die off in severe cold conditions.

Harvesting: Fruits can be picked ripe or unripe.

Andrew Smit

The illuminating history and power of Herbs have been a passion of mine for many years. My name is Andrew Smit and i am a herbalist in Sunny South Africa. I have always used herbs as an integral part of my day to day living. Five years ago i decided to fulfill that last phase of my herb journey and started growing herbs commercially, in doing so it has really completed my basic training so to speak. For the last 20 years herbs have been part of my life in one way or another. I still consider myself a junior in the field, a field that has a heritage of over 6000 years hence my statement. Hopefully I will be able to share some of the enigmas and findings that have showed themselves to me. In my opinion herbs have proven themselves time and again. One bit of advice i can offer about herbs is this:- to reap the benefits of herbs one must make herbs a part of your life, you will see the difference that i guarantee you.