Capsicum

Capsicum spp. is a genus of flowering plants in the nightshade family (Solanaceae) and has many subspecies, varieties and cultivars. The common names of Capsicum encompass cayenne pepper, tabasco pepper, red pepper, hot pepper, chili pepper, paprika, cayenne, Hungarian pepper, and pimento pepper.

Capsicum fruits can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice. They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.

Capsicum may help in managing blood glucose, dyslipidemia, cancers, and healing wounds. Additionally, it may help in boosting immunity, metabolism, preventing cataracts, and may provide symptomatic relief in arthritis, Crohn's disease and yellow fever.