Peppers

A bushy plant native to Central America and belonging to the nightshade family (Solanaceae), which also includes other cultivated plant species such as potatoes, tomatoes, eggplants, and all types of tobacco. The bell pepper plant grows up to 80 cm tall, has smooth-edged, medium-green leaves, bell-shaped white to bluish flowers, and cone-shaped pods—green, yellow, or red capsules. The flowering period is from June through September, and the fruit ripens from October through February.

The term “paprika” refers to both the plant and the fruit. Depending on their heat level, size, and color, the fruits themselves are also known as hot peppers, chili peppers, or cayenne pepper. Most peppers contain varying concentrations of capsaicin, the compound responsible for their heat.

The sweet pepper,Capsicum annuum, reaches a height of about 150 cm. The flowers grow on a 2–5 cm long stem; they are usually white, but can also be greenish or purple. The fruits (pods) come in a variety of shapes: from narrow and cylindrical to spherical. Ripe fruits are red, orange, yellow, brown, or even white. Green, purple, or black fruits are always unripe.

The flavor of bell peppers is due to various essential oils. Alkylmethoxypyrazines, such as the “earthy”-smelling 3-isobutyl-2-methoxypyrazine, are responsible for the characteristic aroma. Ripe bell peppers contain up to 6% sugar as well as a relatively high amount of vitamin C (0.1–0.4%). Bell peppers also contain numerous flavonoids and carotenoids.

Use in phytotherapy: see Capsici fructus acer

The allergological significance of peppers is relatively low. Allergic symptoms were primarily described for pollen and manifested themselves with inhalation symptoms. There have also been isolated reports of inhalation symptoms following exposure to powdery dry products. Anaphylactic reactions after eating raw fruit are rare. CAP a 1, a heat-stable protein with a molecular weight of 23kDa, has been described as a paprika allergen. An L-ascorbate peroxidase that cross-reacts with latex has been extracted from paprika. Allergy sufferers with sensitization to Bet-v-1 (major allergen of birch) are potentially at risk for a paprika allergy. The occurrence of Bet-v-1 homologous proteins has been described in up to 50% of the cultivated bell pepper lines.

Even the Native Americans used peppers as a remedy, among other things for toothache or arthritis. Today, the best known use of peppers in medicine are ABC patches, which are used to treat rheumatic pain.

Capsicum annuum: the dried ripe fruits are prescribed e.g. for gastritis (K29.5), inflammation of the middle ear and neuralgia.

Remember! The Hungarian chemist Albert Szent-Györgyi succeeded for the first time in isolating a larger amount of vitamin C from paprika. He received the Nobel Prize for Medicine for this in 1937.

1. Rüdiger RD et al (2010) Severe immediate-type allergy after consumption of raw peppers. Dermatologist 61: 339-342

2. Montag A (2023) Plants and skin. Springer-Verlag GmbH. S. 779-781.