Capiscum is the genus name of the chile pepper plant, which is a native domesticated plant from Mesoamerica. The spice in the chile pepper, capsaicin, kills bacteria when it is stored with other foods. Capsaicin reduces the bacterial load when something can not be refridgerated. In Mesoamerica, the capsaicin spice was also used to relieve joint pain, and as an intestinal stimulant, so capsicum is also known as a type of medicinal plant. The peppers from capsicum plants can be used in a fresh or dried state. A dried chile pepper is stronger and more effective than a fresh chile pepper.
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