{
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    "date": "2025-12-05T23:33:04",
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    "modified_gmt": "2026-09-17T15:21:26",
    "slug": "chili-capsicum-annuum",
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    "link": "https:\/\/edenshealth.at\/en\/wiki-archiv\/chili-capsicum-annuum\/",
    "title": {
        "rendered": "Chili (Capsicum annuum)"
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/chili-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Chili (Capsicum annuum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Nightshade plants<small>Solanaceae - such as tomatoes, potatoes, peppers<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>fresh, dried, ground, fermented<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Spicy and fruity<small>The spiciness is pain, not taste.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central and South America<small>Cultivated for 7,000 years<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Sharpness<\/div>\n<div class=\"v\">Scoville scale<small>Paprika 0, Jalape\u00f1o 5,000, Habanero 300,000<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Do not confuse<\/div>\n<div class=\"v\">Chili with chili powder<small>The powder is often a mixture with cumin.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>The spiciness is concentrated in the white membranes, not the seeds. Tame it with fat and acid, never with water. Use sparingly if you have stomach problems \u2013 and wear gloves when cutting.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The fruit that hurts - and everyone wants it<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-chili.jpg\" alt=\"Rote Chilischoten frisch\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">Columbus was looking for pepper and found chili. Within fifty years, the plant had spread to India, China, and Hungary \u2013 no spice has ever spread so quickly.<\/p>\n<p class=\"ea-drop\">Chili peppers originated in the Amazon region and Mexico, where people have been using them for around 7,000 years \u2013 long before corn and beans. The Aztecs knew dozens of varieties and used them to flavor cacao. In 1493, Columbus brought the first chili peppers to Spain; Portuguese traders carried them to Africa and India, from where they spread to Thailand, China, and Korea. Today, it&#039;s impossible to imagine Indian, Thai, or Hungarian cuisine without chili peppers \u2013 even though they haven&#039;t been used in those cuisines for 500 years.<\/p>\n<p>All chili peppers belong to the genus Capsicum: from mild bell peppers to jalape\u00f1os, cayenne, and Thai chilies, all the way to habaneros and the varieties exceeding one million Scoville units. The spiciness is a defense mechanism against mammals\u2014birds don&#039;t sense it and disperse the seeds. We are the only animal that voluntarily seeks out spiciness.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What Chili does for you<\/h2>\n<p class=\"ea-drop\">Chili is a <strong>Painkillers that actually cause pain.<\/strong> Capsaicin, the pungent compound, stimulates heat and pain receptors \u2013 the body reacts with endorphins, sweating, and improved blood circulation. This is precisely the principle behind external application: capsaicin patches and ointments are approved treatments for nerve pain, rheumatism, and muscle tension because they first stimulate the pain nerves and then exhaust them for hours.<\/p>\n<p>When eaten, chili stimulates saliva, gastric juices, and intestinal motility, and temporarily increases energy expenditure\u2014the effect on weight is measurable, but small. Contrary to long-held beliefs, chili does not harm a healthy stomach; it even protects the mucous membrane by increasing blood flow. Large observational studies found lower mortality rates among regular chili eaters\u2014a correlation, not proof.<\/p>\n<p>And chili peppers are one of the best sources of vitamin C: a fresh red chili contains more than an orange. Frankly, the biggest benefit is the simplest: those who eat spicy food need less salt and fat for it to taste good.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>16 million.<\/b><span>Scoville units contain pure capsaicin \u2013 Tabasco has a Scoville rating of 2,500.<\/span><\/div>\n<div class=\"ea-zahl\"><b>143 mg<\/b><span>Vitamin C in 100g of fresh red chili - three times the amount of an orange<\/span><\/div>\n<div class=\"ea-zahl\"><b>0<\/b><span>Taste buds for spiciness: Capsaicin meets pain receptors<\/span><\/div>\n<div class=\"ea-zahl\"><b>7,000 years<\/b><span>Use in Mexico - older than maize cultivation<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>That&#039;s what&#039;s inside the pod.<\/h2>\n<p><strong>Capsaicin<\/strong> Capsaicin and its relatives (capsaicinoids) are located in the placenta \u2013 the white membranes to which the seeds are attached. The seeds themselves are barely spicy; removing them and leaving the membranes in place is pointless. Capsaicin is fat-soluble and almost insoluble in water \u2013 that&#039;s why milk, not water, quenches the flames.<\/p>\n<p>In addition <strong>Capsanthin<\/strong> and other carotenoids (the red color, in bell peppers as provitamin A), plenty of vitamin C, vitamin B6, potassium, and flavonoids. During drying, everything except vitamin C becomes concentrated; during smoking (Chipotle) and fermentation (Sriracha, Gochujang), new flavors develop around the spiciness.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes chili stronger<\/h2>\n<p>Chili is an amplifier \u2013 it makes everything more intense. The trick is to integrate it in such a way that the spiciness complements the flavor rather than dominating it.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">in <i>Oil, coconut milk, cream<\/i><\/div>\n<p>Capsaicin dissolves in fat and distributes evenly. Chili oil, red curry, arrabbiata: the fat makes the spiciness rounded rather than sharp.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Lime &amp; vinegar<\/i><\/div>\n<p>Acid enhances the fruitiness of the chili and reduces its spiciness. Salsa, ceviche, sriracha \u2013 never without acid.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">sweetness<\/span><\/p>\n<div class=\"mit\">with <i>Sugar, honey, mango<\/i><\/div>\n<p>Sweet chili, mango chutney, chili chocolate: sweetness takes the edge off and lets the fruit aroma shine through.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Recording<\/span><\/p>\n<div class=\"mit\">with <i>Turmeric &amp; black pepper<\/i><\/div>\n<p>Chili and pepper act on the same receptors; with turmeric and fat, they form the basis of almost every curry - and piperine improves curcumin absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Garlic<\/span><\/p>\n<div class=\"mit\">with <i>Garlic &amp; Ginger<\/i><\/div>\n<p>The Asian base: garlic, ginger, chili in hot oil \u2013 sambal, Sichuan, Szechuan. Three complementary spicinesses.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">smoke<\/span><\/p>\n<div class=\"mit\">as <i>Chipotle with cumin<\/i><\/div>\n<p>Smoked jalape\u00f1os and roasted cumin seeds: the basic Mexican flavor for chili con carne, tacos, and beans.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>extinguish with water<\/i><\/div>\n<p>Capsaicin is fat-soluble. Water only spreads the spiciness. Milk, yogurt, bread, sugar \u2013 these help.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>too long in hot oil<\/i><\/div>\n<p>Burnt chili becomes bitter and pungent. Dried chilies should only be fried in hot oil for 20 seconds.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not in <i>fine butter cuisine<\/i><\/div>\n<p>Cream sauces, delicate fish, asparagus \u2013 chili subtly overpowers everything. At most, just a hint.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not at <i>Irritable stomach, heartburn, hemorrhoids<\/i><\/div>\n<p>What burns up top, burns down below. Use sparingly for gastritis, reflux, and hemorrhoids \u2013 your body will tell you.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not <i>on eyes and mucous membranes<\/i><\/div>\n<p>Wash hands with oil or dish soap after cutting, not with water. Wait several hours before putting in contact lenses.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not as <i>Competition<\/i><\/div>\n<p>Chili-eating contests with super-hot chilies regularly lead to hospitalization: vomiting, cramps, and in isolated cases, vascular spasms in the brain. There is a limit to how much heat there is.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Chili con Carne<\/span><span class=\"w\">Soak dried ancho and chipotle chilies, then puree \u2013 use cumin and oregano as the base.<\/span><\/li>\n<li><span class=\"g\">Arrabbiata<\/span><span class=\"w\">Garlic and chili flakes in olive oil, add tomatoes, 20 minutes - the simplest spicy pasta.<\/span><\/li>\n<li><span class=\"g\">Chili oil<\/span><span class=\"w\">Infuse dried chilies, garlic, and Sichuan peppercorns in warm oil \u2013 serve over noodles, eggs, or dumplings.<\/span><\/li>\n<li><span class=\"g\">Salsa<\/span><span class=\"w\">Tomato, onion, coriander, jalape\u00f1o, lime, salt - raw, in five minutes.<\/span><\/li>\n<li><span class=\"g\">Thai curry<\/span><span class=\"w\">Red curry paste made from fresh chilies, lemongrass, galangal, garlic - in coconut milk.<\/span><\/li>\n<li><span class=\"g\">Sambal Oelek<\/span><span class=\"w\">Fresh red chilies crushed with salt and vinegar - the basic Indonesian seasoning.<\/span><\/li>\n<li><span class=\"g\">Harissa<\/span><span class=\"w\">Dried chilies, cumin, coriander, garlic, olive oil - for couscous and tagine.<\/span><\/li>\n<li><span class=\"g\">Chili chocolate<\/span><span class=\"w\">A pinch of cayenne pepper in hot chocolate - that&#039;s how the Aztecs drank their cocoa.<\/span><\/li>\n<li><span class=\"g\">Gochujang<\/span><span class=\"w\">Fermented Korean chili paste - for bibimbap and stews.<\/span><\/li>\n<li><span class=\"g\">Pickled jalape\u00f1os<\/span><span class=\"w\">In vinegar, water, salt and sugar - for tacos, burgers, nachos.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Wear gloves when cutting chilies, remove the membranes for less heat, seeds don&#039;t matter. Briefly roast and soak dried chilies before using them \u2013 then they&#039;ll taste like fruit, not just fire.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Chili peppers applied externally to relieve muscle and joint pain<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Warming chili oil<\/h3>\n<ol>\n<li>Stir 2 teaspoons of cayenne powder into 100 ml of olive oil or coconut oil.<\/li>\n<li>Gently warm in a water bath for 30 minutes, do not boil, then strain through a cloth.<\/li>\n<li>Massage a small amount onto tense muscles or painful joints - test on a small area first.<\/li>\n<li>Wash hands thoroughly with dish soap afterwards. Do not apply to mucous membranes, wounds, or face.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Tense muscles, back pain, rheumatic joint pain. The capsaicin warms deeply, increases blood circulation, and, after the initial burning sensation, soothes the pain nerves \u2013 the same principle as with approved heat patches.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Apply a thin layer once or twice daily, for no longer than two weeks at a time. A burning sensation is normal, but blisters are not. For nerve pain, standardized capsaicin preparations from the pharmacy are the safer choice.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>As <strong>Marichi<\/strong> (Like pepper) a pungent, hot spice that reduces Kapha and Vata but greatly increases Pitta \u2013 therefore, in Ayurveda, it is used with caution: good for cold and lethargy, bad for heat, inflammation, and heartburn. It has only been in India since the Portuguese period.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p><strong>La Jiao<\/strong> According to Traditional Chinese Medicine (TCM), it warms the stomach and spleen, dispels cold and dampness, and moves the blood \u2013 which is why Sichuan, the wettest province in China, is considered the most pungent. It is not recommended for those with heat patterns (red tongue, inflammation).<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Stomach and intestines:<\/strong> Use sparingly if you have gastritis, reflux, irritable bowel syndrome and hemorrhoids - chili will worsen the symptoms.<\/li>\n<li><strong>Skin and eyes:<\/strong> Capsaicin sticks to your hands. Wash with oil or dish soap after cutting; never get it in your eyes.<\/li>\n<li><strong>Children:<\/strong> Young children don&#039;t tolerate spicy food well - introduce chili slowly and gently at first.<\/li>\n<li><strong>Extreme sharpness:<\/strong> Super-hot chilies (from 500,000 Scoville units) can cause vomiting, circulatory problems and, in rare cases, vascular spasms.<\/li>\n<li><strong>Medications:<\/strong> Capsaicin can alter the absorption of some active ingredients and has a mild anticoagulant effect - unproblematic in kitchen quantities when used in blood thinners.<\/li>\n<li><strong>Pregnancy:<\/strong> Chili in food is harmless, but heartburn is more common - listen to your body.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/paprika-capsicum-annuum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">paprika<\/span><span class=\"d\">The same plant without the spiciness, color, and sweetness.<\/span><\/a><a href=\"\/en\/wiki-archiv\/pfeffer-piper-nigrum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">pepper<\/span><span class=\"d\">The other spiciness that complements the chili.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">The partner in chili, harissa and tacos.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">Piperine meets capsaicin.<\/span><\/a><a href=\"\/en\/product\/kurkuma-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ground turmeric<\/span><span class=\"d\">The basis of every curry.<\/span><\/a><a href=\"\/en\/product\/kokosoel-nativ\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">virgin coconut oil<\/span><span class=\"d\">The fat that rounds out the spiciness.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>European Medicines Agency (EMA), HMPC: <em>Community herbal monograph on Capsicum annuum L. var. minimum and small fruited varieties, fructus<\/em>, 2015 - externally for muscle pain.<\/li>\n<li>Commission E: Monograph <em>Capsicum fruit (bell pepper\/cayenne pepper)<\/em>, Federal Gazette 1990.<\/li>\n<li>Lv J et al. <em>Consumption of spicy foods and total and cause specific mortality: population based cohort study.<\/em> BMJ 2015; 351: h3942.<\/li>\n<li>USDA FoodData Central: <em>Peppers, hot chili, red, raw<\/em> - Vitamin C.<\/li>\n<li>Bosland PW, Votava EJ: <em>Peppers: Vegetable and Spice Capsicums.<\/em> 2nd edition, CABI 2012.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Chili (Capsicum annuum) Familie Nachtschattengew\u00e4chseSolanaceae - wie Tomate, Kartoffel, Paprika Verwendet wird Die Fruchtfrisch, getrocknet, gemahlen, fermentiert Geschmack Scharf - und fruchtigdie Sch\u00e4rfe ist Schmerz, kein Geschmack Herkunft Mittel- und S\u00fcdamerikaseit 7.000 Jahren kultiviert Sch\u00e4rfe Scoville-SkalaPaprika 0, Jalape\u00f1o 5.000, Habanero 300.000 Nicht verwechseln Chili mit Chilipulverdas Pulver ist oft eine Mischung mit Kreuzk\u00fcmmel Auf dieser<\/p>",
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