Uses of Scent Leaf

8/16/2019 Uses of Scent Leaf

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SCENT LEAF

Uses of Scent Leaf

The perennial plant Ocimum gratissimum (scent leaf) is widely distributed in the tropics of Africaand Asia. It belongs to the family Labiatae and it is the most abundant of the genus Ocimum. It is a

perennial plant that is woody at the base. It has an average height of 1!m high. The leaves are broad andnarrowly ovate" usually #1!cm long and !$cm wide. It is a scented shrub with limegreen fu%%y leaves.

Constituents of O. Gratissimum(scent leaf)

&hotochemical evaluation of this plant has shown that it is rich in al'aloid" tannis" phytates"flavonoids and oligosaccharides. It has tolerable cyanogenic content. All scented geraniums havefragrant leaves and the essential oils have been used in numerous commercial products over the years.scented geraniums are easy to grow and thrive in warm temperatures which has enhanced their popularity over the last years. *cented geraniums can grow +ust about anywhere and they thrive intemperatures between ,# and- degrees ahrenheit. These plants need /# hours of direct sunlighteach day" be it through a window or sitting out in the yard. *cented geraniums cannot survivetemperatures below # degrees ahrenheit and when cultivating in cold regions the plant should be

brought indoors. 0eraniums grow well in slightly acidic soil with adeuate drainage. or growingindoors" the scented geranium should be potted in soil layered upon a small amount of gravel toallow for sufficient drainage.The planted pot should be placed upon a saucer to prevent water damage to counters" table tops" and windowsills. 2hen planted outdoors the scented geraniumshould be placed in an area that receives plenty of sun and water.2hen it comes to choosing a typeof scented geranium there are many choices.Lemon" rose" cinnamon" peppermint" ginger" coconut"strawberry" orange" and pineapple are +ust a few of the more common scents to choose from. resh or dried leaves can be used in a number of ways.

or the most intense flavour pic' leaves off the plant shortly after it blooms. To dry the leaves lay themflat on a tray lined with a paper towel for a day or two until dry. or uic' drying" spread the leaves flaton a coo'ie sheet and ba'e at degrees ahrenheit for #3 minutes. 2hen the leaves are dry store them

in an airtight container in a cool location" but not in the refrigerator.

Culinary Uses of Scented Geranium

4utritional importance of this plant centers on it5 s usefulness as a seasoning because of itsaromatic flavour .*cented geraniums can be used to flavour +ust about anything in the 'itchen. rom beverages to ba'ed goods" scented geraniums can be used to add flavour without the use of artificial substances. or e6ample cinnamon geranium can ma'e a wonderful cinnamon sugar withoutthe actual cinnamon. To flavour sugar layer leaves and sugar alternately and store in an airtightcontainer. In about 1 wee' the sugar will smell and taste li'e cinnamon and ma'es a nice treat of oatmeal" chai tea" and coo'ies.The dried leaves of a scented geranium can also ma'e wonderful flavoured teas. *imply steep acouple of teaspoons of dried leaves in a cup of hot water or add a few leaves to your pot. 7ou mayalso grind up the leaves and use them for instant tea or as a spice. To flavour ba'ed goodsline your pan or coo'ie sheet with a thin layer or scented geranium leaves" either fresh or dried and ba'e on top of them. After ba'ing remove the leaves and the flavour remains. *cented geranium leaves can also be used to flavour sangria" fruit punch" lemonade and sorbet. To ma'e geranium +elly add a few scented leaves to a standard apple +ellyrecipe.


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the pan" remove the geranium leaves" and decorate the ca'e. To add even more depth of flavor "infuse acream with the additional geranium leaves before whipping. &air geranium flavours with the ca'erecipe in ways you find most inspiring nutmegscented geranium with bananawalnut bread" and soon.

An $m%ortant Messa!e A&out C'ili e%%er

2e have placed nightshade vegetables (such as chili pepper) on our oods List.< This list was created to let you 'now that even though some foods (li'e chili

pepper) can ma'e an outstanding contribution to your meal plan" they are definitely not for

everyone. 4ightshade vegetables can be difficult to find in highuality form? can be more

commonly associated with adverse reactions than other foods? and can present more challenges

to our food supply in terms of sustainability. =ore details about our 1 =ost 8ontroversial

2>oods can be found here.

A&out C'ile e%%er

Li'e cayenne pepper" red chili peppers are available throughout the year to add %est to flavorful

dishes around the world and health to those brave enough to ris' their fiery heat.

This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat

spicy =e6ican" simmering *%echuan" smoldering Indian" or torrid Thai food. 8hili peppers

belong to the family of foods bearing the Latin name 8apsicum.

C'ili e%%ers 'ot dried

.** ts%

(+.,* !rams)

Calories- +

G$- /ery lo0

Nutrient12$314

vitamin :1!.-@

vitamin A3.3@

fiber -.#@

vitamin ,,./@

vitamin B ,.!@

copper #.#@

iron#.1@

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manganese/.#@

vitamin !!.$@

vitamin !.3@

potassium!@

This chart graphically details the @9C that a serving of 8hili pepper" dried provides for each of the

nutrients of which it is a good" very good" or e6cellent source according to our ood Dating *ystem.

Additional information about the amount of these nutrients provided by 8hili pepper" dried can be found

in the ood Dating *ystem 8hart. A lin' that ta'es you to the In9epth 4utritional &rofile for 8hili

pepper" dried" featuring information over 3 nutrients" can be found under the ood Dating *ystem 8hart.

Health Benefts

Fi!'t $nflammation

8hili peppers contain a substance called capsaicin" which gives peppers their characteristic

pungence" producing mild to intense spice when eaten. 8apsaicin is a potent inhibitor of substance &" a neuropeptide associated with inflammatory processes. The hotter the chili pepper"

the more capsaicin it contains. The hottest varieties include habanero and *cotch bonnet peppers.

Ealapenos are ne6t in their heat and capsaicin content" followed by the milder varieties" including

*panish pimentos" and Anaheim and >ungarian cherry peppers.

8apsaicin is being studied as an effective treatment for sensory nerve fiber disorders" including

pain associated with arthritis" psoriasis" and diabetic neuropathy. 2hen animals in+ected with a

substance that causes inflammatory arthritis were fed a diet that contained capsaicin" they had

delayed onset of arthritis" and also significantly reduced paw inflammation.

Natural ain 2elief

Topical capsaicin is now a recogni%ed treatment option for osteoarthritis pain. *everal review

studies of pain management for diabetic neuropathy have listed the benefits of topical capsaicin

to alleviate disabling pain associated with this condition.

In a doubleblind placebo controlled trial" nearly patients with psoriasis were given topical

preparations containing either capsaicin or placebo. &atients who were given capsaicin reported

significant improvement based on a severity score which traced symptoms associated with

psoriasis. The side effect reported with topical capsaicin cream is a burning sensation at the area

of application.

Cardio/ascular "enefits

Ded chili peppers" such as cayenne" have been shown to reduce blood cholesterol" triglyceride

levels" and platelet aggregation" while increasing the body;s ability to dissolve fibrin" a substance

integral to the formation of blood clots. 8ultures where hot pepper is used liberally have a much

lower rate of heart attac'" stro'e and pulmonary embolism.

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*picing your meals with chili peppers may also protect the fats in your blood from damage by

free radicals a first step in the development of atherosclerosis. In a randomi%ed" crossover study

involving - healthy sub+ects (1/ women" 1! men)" eating freshly chopped chili was found to

increase the resistance of blood fats" such as cholesterol and triglycerides" to o6idation (free

radical in+ury).

*ub+ects were randomly divided into groups. or / wee's" half the sub+ects ate a freshly

chopped chili blend (! gramsFday" about 1 ounce)" consisting of ##@ cayenne" while the other

half consumed a bland diet (no chili). After / wee's" the groups were crossed over for another /

wee's. 9uring the intervention periods" consumption of other spices such as cinnamon" ginger"

garlic" and mustard was restricted. lood samples were obtained at the beginning of the study

and after each dietary period.

After eating the chilicontaining diet" the rate of o6idation (free radical damage to cholesterol

and triglycerides) was significantly lower in both men and women than that seen after eating the

bland diet.

In addition" after eating the chilispiced diet" women had a longer lag time before any damage to

cholesterol was seen compared to the lag time seen after eating the bland diet. In men" the chili

diet also lowered resting heart rate and increased the amount of blood reaching the heart.

Clear Con!estion

8apsaicin not only reduces pain" but its peppery heat also stimulates secretions that help clear

mucus from your stuffed up nose or congested lungs.

"oost $mmunity

8hili peppers; bright red color signals its high content of betacarotene or provitamin A. Eust two

teaspoons of red chili peppers provide about ,@ of the daily value for vitamin 8 coupled with

more than 1@ of the daily value for vitamin A. Often called the antiinfection vitamin" vitamin

A is essential for healthy mucous membranes" which line the nasal passages" lungs" intestinal

tract and urinary tract and serve as the body;s first line of defense against invading pathogens.

5el% Sto% t'e S%read of rostate Cancer

Ded chili peppers; capsaicin" the compound responsible for their pungent heat" stops the spread

of prostate cancer cells through a variety of mechanisms" indicates a study published in the

=arch 1#" , issue of Cancer Research . 8apsaicin triggers suicide in both primary types of

prostate cancer cell lines" those whose growth is stimulated by male hormones and those not

affected by them. In addition" capsaicin lessens the e6pression of prostatespecific antigen (&*A)"

inhibits the ability of the most potent form of testosterone" dihydrotestosterone" to activate &*A"

and directly inhibits &*A transcription" causing &*A levels to plummet.


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The dose effective for test animals was euivalent to / milligrams of capsaicin" three times a

wee'" for a man weighing about pounds. After four wee's of receiving capsaicin" prostate

cancer tumor growth and si%e decreased significantly in the animals. One warningG :6cessive

inta'e of hot chilies has been lin'ed to stomach cancer" so don;t go overboard.

re/ent Stomac' Ulcers

8hili peppers have a badand mista'enreputation for contributing to stomach ulcers. 4ot only

do they not cause ulcers" they can help prevent them by 'illing bacteria you may have ingested"

while stimulating the cells lining the stomach to secrete protective buffering +uices.

Lose 6ei!'t

All that heat you feel after eating hot chili peppers ta'es energyand calories to produce. :ven

sweet red peppers have been found to contain substances that significantly increase

thermogenesis (heat production) and o6ygen consumption for more than minutes after they

are eaten.

Lo0er 2is# of Ty%e 1ia&etes

=a'ing chili pepper a freuently en+oyed spice in your >ealthiest 2ay of :ating could help

reduce your ris' of hyperinsulinemia (high blood levels of insulin)Ha disorder associated with

type diabetes.

In a study published in the Euly , issue of the American Journal of Clinical Nutrition"

Australian researchers show that the amount of insulin reuired to lower blood sugar after a meal

is reduced if the meal contains chili pepper. 2hen chilicontaining meals are a regular part of the

diet" insulin reuirements drop even lower.

&lus" chili;s beneficial effects on insulin needs get even better as body mass inde6 (=I" a

measure of obesity) increases. In overweight people" not only do chilicontaining meals

significantly lower the amount of insulin reuired to lower blood sugar levels after a meal" but

chilicontaining meals also result in a lower ratio of 8peptideF insulin" an indication that the rate

at which the liver is clearing insulin has increased.

The amount of 8peptide in the blood also shows how much insulin is being produced by the

pancreas. The pancreas produces proinsulin" which splits into insulin and 8peptide when

secreted into the bloodstream. :ach molecule of proinsulin brea's into one molecule of 8

peptide and one molecule of insulin" so less 8peptide means less insulin has been secreted into

the bloodstream.

In this study" which involved !, sub+ects aged - years" the effects of three interventions were

evaluated. *ub+ects were given a bland meal after a bland diet containing no spices" a chili

containing meal after a bland diet" and finally" a chilicontaining meal after a chilicontaining

diet. A palatable chili flavoring" not pure capsaicin (the active component in chili)" was used.


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lood sugar rose similarly after all three interventions" but insulin rose the most after the bland

meal after a bland diet and the least after the chilicontaining meal after a chilirich diet.

The ma6imum increases in insulin after the bland diet followed by a chilicontaining meal were

1#@ lower than after the bland meal following a bland diet" and /@ lower after the chili

containing meal after a chilirich diet compared to the chilicontaining meal after the bland diet.

8peptide blood levels also increased the most after the bland meal after a bland diet and the

least after the chilicontaining meal after a chilirich diet" showing the least insulin was secreted

after the chilirich diet and meal.

In addition" the 8peptideFinsulin ratio was highest after the chilicontaining meal after a chili

rich diet" indicating an increase in the liver;s ability to clear insulin.

esides capsaicin" chilies contain antio6idants" including vitamin 8 and carotenoids" which

might also help improve insulin regulation.

A little chili pepper can really per' up an omelet" add heat to a blac' beanFsweet potato soup" or

transform an ordinary salad dressing. *o" spice up your meals with chili peppers. 7our body will

need to ma'e less insulin and will use it more effectively. 4o need to go overboard though.

&opulation studies in India and =e6ico suggest that loading up on hot chilies at every meal may

be lin'ed to increased ris' of stomach cancer.

Description

This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat

spicy =e6ican" simmering *%echuan" smoldering Indian" or torrid Thai food. 8hili peppers

belong to the family of foods bearing the Latin name Capsicum.

There are hundreds of different types of chili peppers that vary in si%e" shape" color" flavor and


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in these regions for more than seven thousand years" first as a decorative item and later as a

foodstuff and medicine.

It was not until the 1#th and 1,th centuries that chili peppers were introduced to the rest of the

world. 8hristopher 8olumbus encountered them on his e6plorations of the 8aribbean Islands and

brought them bac' to :urope. There" they were used as a substitute for blac' pepper" which was

very e6pensive since it had to be imported from Asia.

:6plorer erdinand =agellan is credited with introducing chili peppers into Africa and Asia"

continents that have since incorporated them into their cuisines and pharmacopeias. 8hili

peppers are now grown on all continents" however" 8hina" Tur'ey" 4igeria" *pain and =e6ico

are among the largest commercial producers.

How to Select and Store

8hoose fresh chili peppers that have vivid" deep colors and glossy" firm and taut s'ins. Their stems should seem hardy and fresh. 2ith the e6ception of +alapenos" peppers should not have

any crac's near the stem end. Avoid those that are wrin'led or have soft areas or blac' spots.

2hen purchasing dried chili peppers loo' for ones that are still vivid in color. If they;ve lost their

color" they;ve probably lost their flavor as well. oth fresh and dried chili peppers are available

throughout the year in most areas.

&lace unwashed fresh peppers in paper bags or wrap in paper towels and store in the vegetable

compartment of the refrigerator" where they should 'eep for at least one wee'. Avoid storing

peppers in plastic bags as this may result in moisture accumulation" which will cause them to

spoil more uic'ly.

resh peppers can also be hung in the sunlight to dry. Once dried" they can be used to ma'e

freshly ground chili powder. 9ried peppers and chili powders should be 'ept in a tightly sealed

+ar" away from sunlight.

Ti%s for Coo#in! 0it' C'ili e%%ers

e very careful when you are handling and coo'ing fresh chili peppers. One of the peppers; most

pungent compounds" capsaicin" can cause a severe burning sensation if it touches your s'in or

lips" or comes in contact with your eyes.

ecause of this" some people prefer to wear thin rubber gloves when wor'ing with chili peppers.

If you choose not to do this" ma'e sure to thoroughly wash your hands after handling them.

Additionally" you should wash your 'nife and cutting board after cutting these peppers.


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5ot e%%ers and esticide 2esidues

According to the :nvironmental 2or'ing 0roup (:20) in their 1/ report" *hopper;s 0uide to

&esticides in &roduce" conventionally grown hot peppers are contaminated with concentrations of

organophosphate insecticides" which are considered to be highly to6ic to the nervous system.

2hile they were not among the 1 varieties of produce most concentrated in overall pesticideresidues (and therefore not part of the :20;s traditional


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and 9rug Administration;s


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5ealt' &enefits of c'ili %e%%ers

8hili pepper contains an impressive list of plant derived chemical compounds that are

'nown to have disease preventing and health promoting properties.

8hilies contain health benefiting an al'aloid compound in them" ca%saicin which gives

strong spicy pungent character. :arly laboratory studies on e6perimental mammals

suggest that capsaicin has antibacterial" anticarcinogenic" analgesic and antidiabetic

properties. It also found to reduce L9L cholesterol levels in obese individuals.

resh chili peppers" red and green" are rich source of /itamin9C. 1 g fresh chilies

provide about ,:.;

antio6idant. It is reuired for the collagen synthesis in the body. 8ollagen is the main

structural protein in the body reuired for maintaining the integrity of blood vessels" s'in"

organs" and bones. Degular consumption of foods rich in vitamin 8 helps the body protect

from scurvy? develop resistance against infectious agents (boosts immunity) and

scavenge harmful" proinflammatory free radicals from the body.

They are also good in other antio6idants li'e vitamin A" and flavonoids li'e ß-carotene,

α-carotene, lutein, zea-xanthin, and cryptoxanthin. These antio6idant substances in

capsicum help to protect the body from in+urious effects of free radicals generated during

stress" diseases conditions.

8hilies contain a good amount of minerals li'e potassium" manganese" iron" and

magnesium. &otassium is an important component of cell and body fluids that helps

controlling heart rate and blood pressure. =anganese is used by the body as a cofactor for the antio6idant en%yme" supero6ide dismutase.

8hilies are also good in comple6 group of vitamins such as niacin" pyrido6ine (vitamin

,)" riboflavin and thiamin (vitamin 1). These vitamins are essential in the sense that

body reuires them from e6ternal sources to replenish.

8hili peppers have ama%ingly high levels of vitamins and minerals. Eust 1 g provides (in @ of

recommended daily allowance)G

/@ of vitamin8 (Ascorbic acid)"!$@ of vitamin , (&yrido6ine)"!@ of vitamin A"1!@ of iron"1/@ of copper"-@ of potassium"&ut no c'olesterol.

*ee the table below for in depth analysis of nutrientsG


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8hili peppers (Capsicum annum)" raw" 4utrient value per 1g(*ourceG K*9A 4ational 4utrient data base)

rinci%le Nutrient 4alue ercenta!e of 21A

:nergy / Bcal @

8arbohydrates 3.31 g -@&rotein 1.3- g !@

Total at .// g @

8holesterol mg @

9ietary iber 1.# g !@

4itamins

olates ! Ng ,@

4iacin 1.// mg 3@

&antothenic acid .1 mg /@

&yrido6ine .#, mg !$@

Diboflavin .3, mg ,.#@Thiamin .- mg ,@

Citamin A $# IK !@

Citamin 8 1/!.- mg /@

Citamin : .,$ mg /.#@

Citamin B 1/ Ng 11.#@

Electrolytes

*odium $ mg .#@

&otassium ! mg -@

Minerals

8alcium 1/ mg 1.# @8opper .1$ mg 1/@

Iron 1.! mg 1!@

=agnesium ! mg ,@

=anganese .13- mg 3@

&hosphorus /! mg ,@

*elenium .# Ng 1@

inc ., mg @

'yto9nutrients

8aroteneP #!/ Ng

8aroteneQ !, Ng 8rypto6anthinP / Ng

Lutein%ea6anthin -$ Ng


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Selection and storage

*undried red chili peppers. Ded chili pwder.

8hili peppers are available year around in the mar'ets either in the fresh" dried or powdered

form. In the store" buy fresh chili peppers instead of powder since" oftentimes it may contain

adulterated spicy mi6tures.

Loo' for raw" fresh chilies featuring brilliant color (green" yellow" orange" red depending on the

variety)" with healthy stal'" wholesome and compact. Avoid those with spots or those spoiled tipsand inflicted by molds.

Once at home" should be stored in the refrigerator in a plastic bag where they will stay fresh for

about a wee'. 8ompletely dried red chilies are also available in the mar'ets. 9ry chilies can be

stored at room temperature in a cool" dar' place" inside airtight containers for many months? and

can be milled to powder using mi6erFgrinder as and when reuired. If you want to buy dry chili

powder instead" go for the authentic and branded products. &owdered chili pepper should be

stored in cool place in airtight containers.

Medicinal uses

8hili peppers contain chemical compound capsaicin. 8apsaicin and its cocompounds

used in the preparation of ointments" rubs and tinctures for their astringent" counter

irritant and analgesic properties.

These formulations have been in use in the treatment of arthritic pain" postherpetic

neuropathic pain" sore muscles" etc.

*cientific studies on e6perimental mammals suggest that capsaicin has antibacterial"anticarcinogenic" analgesic and antidiabetic properties. It also found to reduce L9L

cholesterol levels in obese persons. (=edicaldisclaimer ).

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Culinary uses

Daw" fresh chilies should be washed in clean water before used in coo'ing in order to remove

any residual fungicides" sand and soil. 8hilies either fresh or powder form" can cause severe

burning sensation to hands and may cause severe irritation to nasal passages" eyes and throat.

Therefore" it may be advised in some sensitive individuals to use thin hand gloves and face

mas's while handling chilies.

>ere are some serving tipsG

Ded chili sauce.

&hoto courtesyG stevendepolo.

• resh raw bell peppers and other sweet" mild variety peppers are being used as

vegetables in cuisines in many parts of the world.

• 8hopped peppers are being used in the preparation of chili sauce" pi%%as" rolls" and in

variety of dishes using fish" meat and chic'en in many 8entral American and :uropean

regions.

• 9ried chili powder is an important ingredient in the spice mi6 'nown as curry powder in

many Asian countries.

• >ot chilies used as a condiment in the preparation of soups" chili sauce" spicy water"

vinegarspice mi6" etc.

• 8hilies" soa'ed in yogurt and then dried under sunlight" are used as sidedish during

dinner in south Indian states.

Safety profile

8hili peppers contain capsaicin" which gives strong spicy pungent character which when eaten

causes severe irritation and hot sensation to mouth" tongue and throat.

• 8apsaicin in chilies initially elicit inflammation when it comes in contact with the

delicate mucus membranes of oral cavity" throat and stomach" and soon produces severe

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burning sensation that is perceived as Rhot5 through free nerve endings in the mucosa.

:ating cold yogurt helps reduce the burning pain by diluting capsaicin concentration and

preventing its contact with stomach walls.

• Avoid touching eyes with chilicontaminated fingers. Dinse eyes thoroughly in cold water

to reduce irritation.

• 8hilies may aggravate e6isting !astro9eso%'a!eal reflu= (0:D) condition.

• 8ertain chemical compounds li'e aflato6in (fungal mold)" found in spoiled chilies have

been 'nown to cause stomach" liver and colon cancers. (=edicaldisclaimer ).

=edical Kse S >ealthenefits Of >ot 8hile &eppers

uyG 9ried 8hiles 8hile &owders >ot &epper *eeds

Although some chiles are uite hot" most are valued for their soothing effects on the digestivesystem" relief from symptoms of colds" sore throats and fevers" circulation" especially for coldhands and feet" and as a hangover remedy. &eppers can act as a heart stimulant which regulates blood flow and strengthens the arteries" possibly reducing heart attac's. 4utritionally" fresh chile peppers are an e6cellent source of calcium and vitamin 8. 7ou can ma'e a chile tincture(medicine)" especially from the hottest varieties" by drying the peppers and grounding into a powder. Kse one or two tablespoons in warm water for relief of may symptoms. Or pac' chile powder into gel capsules for use when ma'ing a tea is not convenient.

8apsaicin is a remar'able healthpromoting substance. ut since burning and irritation arecommon side effects" it may be wise to start using it slowly and building up a tolerance for larger uantities.

I can not vouch for any of the health benefits or medical uses provided in this information. *omemay consider them under the category of


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Treat &ain&psoriasis*'in 8ancer Lung 8ancer 4europathies:ndorphin >igh

*timulate 8irculation*top leeding8holesterol2eight Loss9eto6ify 8arcinogens

0eneral *cience G =arch 1$" ,>ot chili peppers might help fight prostate cancerG *tudy

8lic' to learn moreU8apsaicin" the heatgenerating element in the chili peppers that delights spicy food lovers around

the world" causes prostate cancer cells to 'ill themselves" researchers said 2ednesday.

A team of K* cancer scientists found in tests on mice that capsaicin could provo'e apoptosis" or programmed cell death" in the cells behind human prostate cancer" the most common cancer among men in the Knited *tates.

*cientists at the *amuel Oschin 8omprehensive 8ancer Institute at 8edars*inai =edical 8enter in Los Angeles" the tests showed the potential of repressing the growth of the cancer cells inhumans.


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8hile peppers" especially hotter varieties such as 8ayenne and >abanero" can also be usede6ternally as a remedy for painful +oints" for frostbite" and applied directly to stop bleeding. Theystimulate blood flow to the affected area" thus reducing inflammation and discomfort. *prin'le alittle powder into gloves or shoes to help stimulate circulation and 'eep the hands and feet warm.To ma'e a liniment for e6ternal use" gently boil 1 tablespoon of hot pepper in 1 pint of cider

vinegar. 9o not strain" and bottle while hot.

or toothaches" ma'e an Oil out of 8ayenne and ma'e a plug out of cotton saturated with the oil.&ress into the affected tooth cavity.

resh or lightly coo'ed peppers are rich in Citamin 8? indeed this was first isolated in >ungaryfrom bell pepper. >owever" these peppers are best 'nown in medicine as sources of capsaicinwhich is used as an investigatory tool (since it stimulates liberation of *ubstance &" and is reliedon as a cough inducing agent in laboratory studies) as well as a pain relieving medication for topical use in arthritis and neuropathies. &eppers which have pungency increase mucoussecretion in the lungs and nose. The capsaicin of chile peppers is also used offensively in pepper

sprays since it is very irritating to the eyes and respiratory tract. =ost of the older medical uses(such as dyspepsia) are not regarded as valid medications" but chile pepper is still used inAyurvedic therapy to treat peptic ulcers. 8urrently" capsaicin is used topically in proprietarycreams to treat pain and neuropathies" whereas formerly chileimpregnated plasters and poulticeswere similarly used. The addition of chile pepper to chic'en soup (with accompanying garlic andother herbs) is recommended as a useful therapy for colds" sinusitis and bronchitis.

Aside from their eyeopening flavor" perhaps the most surprising feature of chili peppers is their vitamin 8 content$1 milligrams in 1F/ cup of fresh chilies. =ost people don;t eat chili peppersin large uantities" but the amount of vitamin 8 is still significant. And red chilies (although notgreen ones) are full of betacarotene. The nutritional aspect of hot peppers most interesting toresearchers today" however" is capsaicinthe compound that gives chilies their


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If you suffer from a peptic or duodenal ulcer" the last thing you might consider ta'ing is hot8ayenne &epper. This goes against everything you;ve ever heard about what aggravates an ulcer"the facts are that most


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bland foods" and they put the bra'es on appetite. Anyone who has ordered a dish from a Thaimenu with a threepepper rating can tell you that it;s hard to overindulge on a meal with thatmuch heat. 2hat;s more" eating chile peppers releases endorphins that ma'e us feel good.

2hat we 'nowG In 1$3," researchers at O6ford &olytechnic in :ngland fed 1 volunteers

identical -,,calorie meals. On some days" researchers added three grams each of chile powder and mustard. On alternate days" they added nothing. Desearchers found that on the days theyadded e6tra spices" participants burned /# e6tra calories" on average.

To test her theory about chile peppers" author Allison conducted a small study with the aid of aregistered dietitian and a K8LA internist. ourteen sub+ects ate a lowfat diet with and withoutchiles. 9uring the #, days in which volunteers ate chiles" participants lost an average of $./ pounds. y comparison" in the phase of the study in which they did not eat chiles" volunteers lostonly ninetenths of a pound. Allison said sub+ects also reported fewer cravings for fat and sweetsduring the chile phase.

oth studies were too small to draw firm conclusions" but the idea has promise. A 1$$$ review of weightloss supplements found eiser said.


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It retains the uniue ability to provo'e prostate cancer cell suicide" repress +oint pain" bloc' proinflammatory chain reactions in the blood and reduce nerve fiber swelling in the brain.

This ageold vegetable has similar effects to those of Aleve" Tylenol" Advil" Tums and

chemotherapy all wrapped in onee6cept this food has %ip" taste and no fearful side effects to theconsumer beyond a spicy bac'lash.

The hot pepper;s fuel has the same metabolic effects as :phedra without containing :phredra;snegative cardiovascular side effects. It has been added to vitamin and weight loss supplements toincrease effectiveness and safety.

A common myth e6ists that hot peppers cause ulcers and small intestine irritation. >owever"research asserts that though spicy food may add to ulcer pain and irritation" it does not functionas a causeG Klcer development has never been factually lin'ed to spicy foods or hot peppers.

Decent e6periments at the 8edars*inai =edical 8enter in Los Angeles provided e6perimentalevidence supporting capsaicin;s ability to halt prostate cell replication and encourage programmed cell death. >eiser said the uncovered benefits of capsaicin are on the rightevolutionary road and we as eaters should get on the bandwagon.

ot pepper research has become incredibly popular in - with more than placebocontrolled studies conducted in that time.

2hen it comes to health food" people pic' peppers

>ot peppers have been around for more than ," years and now they are ta'ing the medicalworld by storm.

They have an array of health benefits and it;s time to get them in your diet.

=ost authentic =e6ican dishes call for some type of hot pepper" whether they be +alapeno" poblano or even chiles all do the tric'. *ome sandwiches at your local deli come with pepperoncini or even wa6 peppers.

>owever" 9awn Eac'son latner" registered dietician and author" said people need to get creativein the ways they incorporate these little red" green" yellow" red and orange vegetable fireballs toacuire a taste for some of nature;s piuant foods.


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latner said hot pepper medicine is e6citing because people have these foods already in their cabinets.

ealth Organi%ationstatistics). 2hen capsaicin was administered to rats receiving carcinogenic agents" the incidenceof certain tumors were decreased over controls. 8apsaicin has been found to preferentially inhibitthe growth of cancer cells in laboratory studies. :6periments have shown that capsaicin seems to be able to deto6ify a wide range of chemical carcinogens which" if left free to roam the body"


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could set up mutations that lead to cancers. It also induces apoptosis in various immortali%ed or malignant cell lines.

Desearchers tested the capsaicin on human s'in cancer cells to analy%e how the cells reacted.They found that the ma+ority of the s'in cancer cells e6posed to the substances died. The

researchers say these substances seem to 'ill cells by damaging the cell membranes and limitingthe amount of o6ygen that reaches the cancer cells.

*tudy authors 4umsen >ail Er. and Deuben Lotan" &h9" of the Kniversity of Te6as =.9.Anderson 8ancer 8enter in >ouston say if more studies confirm these findings" the compoundsmay eventually be used in s'in patches or creams that could treat or prevent s'in cancers.

A different human study found that people who ate the most cayenne actually had lower rates of stomach cancer.

A chili pepper tincture can be used in the amount of .!1 ml TI9. An infusion can be made by

pouring a cup of boiling water onto 1F1 tsp of cayenne powder and let set for 1 minutes. Ateaspoon of this infusion can be mi6ed with water and drun' three to four times daily.>:ALT> :4:IT O &K=&BI4

The Latin name is (Telfairia occidentalis). The Igbo people of 4igeria and most 4igerians call it Kgu. The0hana people call it Brobon'o" while people from *ierra Leone call it 0onugbe. The :nglish name isluted pump'in" fluted gourd and the *paniards call it 8ostillada.

The fruit of the plant is usually very large reaching up and including 1!1#'g. An average fruit pod cancontain as much as 11# seeds. The fruit body and pod is generally dar' chal'y colour and very hard.They are organically grown in gardens and some allotments in 4igeria. The pods are li'e 8ocoa podswhen it is cut open. The seeds are redblood or magenta colour. The coverings had to be thoroughlywashed to remove the poisonous to6ins.

The seeds can be boiled or roasted li'e 8hestnut. The seeds have hard covering too.

It has many advantages as meal eaten on its own or added to other meals.


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luted pump'in is massively cultivated and massively eaten by the Igbo people of :astern part of 4igeriaand other countries lowland of 2est Africa including 0hana and *ierra Leone.

Apart from the nutritional" agricultural and industrial importance" the plant has been found to be great andmedicinally useful.

K*:* O KTAI

Kta%i" &ergularia daemia of the plant family Asclepiadaceae has no common :nglish name. To the Igbo itis uta%i? and 7oruba te+i. The leaves" stem and root bar's are used for cough" fever" catarrh and diarrhoeain infants.

K*:* O KIA

K%i%a is a climbing blac' pepper or enin pepper (&iper guineense) is of plant family &iperaceae. LocalnamesG :do ebeahinhi a'po'e? :fi'FIbibio etin'ene" odusa? Igbo u%i%a? Krhobo uririe? 7oruba iyere" ataiyere. The fruits and leaves are used to cure vomiting" worm infestation" tonsillitis" rheumatismand stomachaches.

Life9sa/in! &itterness*ome of the bitter foods consumed in 4igeria are highly medicinal and have been employed for centuries for the treatment of various ailments" ranging from diabetes to heart diseases. One of such foods is the Kta%i leaves" very bitter pale green leaves used in pepper soup and isiewu(goat head) flavouring.

A study contained in the 4igerian +ournal of physiological sciences showed that Kta%i leavescontain properties that can significantly reduce the blood sugar level in diabetic patients as wellas serve as antio6idant.

The study shows that the e6tracts of uta%i may also act by either directly scavenging on the

results that effect of metabolism" due to the presence of various antio6idant compounds or byincreasing the synthesis of antio6idant molecules. Kta%i used locally is very popular as soups for women who have +ust put to birth as well convalescing patients.

Another food is bitter leaf. This is not as bitter as the uta%i leaf" but it has been used ascomplement or as a close substitute.

itter leaf is easily grown and is also readily available in the mar'et either as fresh leaves or washed and scrubbed.

It can also be dried for storage. itter leaf is used as a vegetable in stews" often with egusi. It

gives a bitter" mildly astringent uality to the dish.

It is also widely used medicinally. It is a home plant and can be grown as flower around thehouse. &eople have been found to drin' bitter leaves +uice to combat blood sugar levels.

Then there is walnut" a rich source of omega!. The mil'coloured flesh inside the hard shell ismildly bitter. 2alnuts are in season around this time of the year and many 4igerians eat them alot crediting them with the ability to protect the heart and the liver. A study contained in 2orld


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>ealth ood Eournal shows that walnut contains many potential health benefits" ranging fromcardiovascular protection" to the promotion of better cognitive function" to antiinflammatory benefits helpful in asthma and rheumatoid arthritis.

Another food is bitter cola. The flesh is harder than walnut but the bitterness level is almost the

same. It is also consumed as medicinal snac' among 4igerians because they believe it is goodfor the heart" liver and the lungs.

4igerians believe bitter cola has cleansing and deto6ifying properties and they eat the fresh +uicefrom the fruit of bitter cola to combat cough and asthma.

EAT$NG S$C> FOO1- 65AT A2E T5E EFFECTS?

y EA4: :. DO97

T>OK0> much is suspected" relatively little is 'nown about the health effects of peppery foods. Ingeneral" hot" spicy foods are stimulants. They stimulate the circulation and raise body temperature. If youare living in a hot climate" the increase in body temperature can ma'e you feel cooler by diminishing thedifference between you and the surrounding air and by inducing sweating" which cools the body when the perspiration evaporates.

&eppery foods are also believed to stimulate the appetite by setting off the flow of saliva and gastric +uices" a nutritionally important effect for people in tropical areas where the oppressive heat acts as anappetite suppressant. And" anecdotally at least" they act as an overall stimulant" producing a titillating"awa'ening effect and increasing the acuity of the senses.

&eppers" especially the hot capsicum (chili) peppers" produce a burning sensation on the s'in and mucousmembranes" including the inside of the mouth. or the uninitiated" a relatively mild hot pepper can seemintolerably strong and truly hot peppers may even cause blistering of the lips and palate.

In >ong Bong" I was served a spicy shrimp dish that was so hot it numbed my unconditioned taste budsfor three days and brought my gastronomic tour of that city to an abrupt halt. ut people who eat hotfoods all the time apparently become conditioned to their oral effects and do not find them painful. Infact" foods traditionally eaten hot are regarded as bland without the proper dose of pepper" much as a person used to a lot of salt would find saltfree foods tasteless.

or nonoral tissues" however" the burning produced by capsaicin" the irritating chemical in chili peppers"can be very painful. 2hen preparing peppers it is wise to wear rubber gloves or hold the pep pers in a paper towel or plastic wrap. ingers that have handled hot peppers should be washed thoroughly and 'ept

out of the eyes and other sensitive tissues" including those of the pelvic region. If you should get capsaicinon sensitive tissues" flush uic'ly with lots of water to reduce the irritation.

If you burn your mouth with an overdose of hot pepper" >oward >illman" author of ;;The 8oo';s oo';;(Avon" Z3.$#)" recommends eating an absorbent food li'e bread or rice rather than drin'ing liuids" whichwill spread capsaicin to other parts of your mouth.

0iven what they can do to your mouth" you;d e6pect hot peppers to have damaging effects on the rest of your digestive tract" if not elsewhere in the body. To be sure" patients with various gastrointestinal


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diseases" such as hiatal hernias" ulcers and bowel disorders" are commonly advised to avoid hot" spicyfoods.

>owever" according to 9r. Arnold Levy" a gastroenterologist in 2ashington and vice president for education of the American 9igestive 9isease *ociety" ;;&recious little data are available anywhere in anylanguage on the effects of hot" spicy foods on the digestive tract.;;

9r. Levy saidG ;;8affeine and alcohol are gastric irritants? citrus fruits are acidic and can irritate the lower esophagus and add to stomach acid? chocolate" mint" nicotine" alcohol and fatty foods can rela6 the lower esophageal sphincter" the muscle between the esophagus and stomach" and cause heartburn" but there +ustaren;t any data on hot" spicy foods.;;

>e added that people with chronic heartburn are li'ely to have less severe symptoms if they stay awayfrom spicy foods" but this alone won;t diminish the episodes of heartburn. or ulcer patients" he said"avoiding acidstimulating foods is important" but there is no evidence that eating spicy foods will slow thehealing of ulcers.

9r. Levy noted that some people e6perience gastrointestinal burning or intense stomach cramping whenthey eat spicy foods" but that different people are sensitive to different foods" a fact that they usually

discover on their own and can then avoid the offending foods.

A recent study in *weden on laboratory animals indicated that a dose of capsaicin soon after birthdesensiti%ed the animals; respiratory tracts to some adverse effects of cigarette smo'e and other irritants.The researchers suggested that this e6tract of hot peppers may be useful in treating asthmatics and otherswith hypersensitive airways. 8ertainly" consumers of hot peppers commonly report that they help to clear the sinuses.

&eppery hot foods have been a part of the human diet for more than 3" years. Long before the ancient0ree's and Domans gave monetary value to peppercorns (they were used to pay fines" rent and ta6es andto buy and free slaves)" the *outh American Indians were eating fiery hot wild chilies. 8hilies were eatenin =e6ico" ra%il and &eru ," years before the birth of 8hrist and were one of the first domesticated

plants in the 4ew 2orld.

In fact" chilies came to be called peppers through a navigational error. 8hristopher 8olumbus had sailedin search of precious peppercorns from India? when he landed on American shores" he dubbed the hotfood eaten there ;;pepper;; and their consumers ;;Indians.;; 8olumbus too' chili seeds bac' to *pain" andfrom there they spread to tropical and subtropical regions throughout the world.

otanically" the vine that yields the spice peppercorn has no relation to the plants that produce chilies and bell peppers. They come from plants of the genus 8apsicum and are relatives of the potato" tomato andeggplant" plants of the nightshade family. &eppercorns" on the other hand" are fruits of plants of the genus&iper. oth 'inds of pepper" however" can produce a burning sensation on the tongue and both have beenalternately praised and damned for their presumed health effects.

>erbalists have recommended peppercorns for the relief of arthritis" fever" migraine" motion sic'ness" poor digestion" venereal disease and vertigo. 8apsicum peppers have been touted as cures for arthritis"atherosclerosis" the common cold" muscle cramps" infections" lung congestion and ulcers.

Interestingly" other ;;e6perts;; have said capsicum peppers should be avoided by patients with arthritis.ew of these claims" however" have ever been sub+ected to scientific scrutiny. &eppercorns contain piperine" a chemical that in very high doses causes tumors in mice. >owever" there is no evidence toindicate an increased cancer ris' in people who regularly use pepper.


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>ot spices have a preservative action that delays food spoilage" but claims that they can act as antibioticsin the digestive tract and help to prevent infectious diarrhea and related ills have not been scientificallysubstantiated.

4utritionally" capsicum peppers" both sweet and hot" do have something important to offerG large amountsof vitamin 8. In fact" ounce for ounce" peppers have two and a half times more vitamin 8 than oranges.

They are also good sources of vitamin A (which may account for the claim that they help prevent night blindness) and potassium and contain some iron and protein. At the same time" they are very low in fatand caloriesG calories in three and a half ounces.

As a further nutritional benefit" peppery seasonings are a tastebud stimulating alternative to salt" theabuse of which can increase the ris' of developing high blood pressure.

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Uses of Scent Leaf

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