Red Chili Pepper
Red chili, Rote Chilischote, Piment rouge, Chile rojo, Capsicum annuum, -
Red chili peppers are native to Central and South America and were introduced to Europe, India, and Asia after the 15th century. They vary in heat level depending on the variety and cultivation. In Western cuisine, they are used dried, powdered, or fresh to spice up meals. In folk medicine, they have been used to stimulate circulation, digestion, and metabolism. In Ayurveda, red chili is hot (ushna virya), light (laghu), and sharp (tikshna), primarily used to stimulate digestion, reduce Kapha, and clear mucus. Overuse may aggravate Pitta and Vata.
The heating, sharp quality may aggravate Vata in excess, but small amounts stimulate digestion.
Red chili is strongly heating and can increase Pitta, potentially causing irritation if overused.
Its heat and pungency effectively reduce Kapha and clear mucus.
Rasa
pungent (katu)
Guna
light (laghu), sharp (tiksna)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta
Poor digestion, Kapha congestion, sluggish metabolism, cold extremities
Avoid excessive use in Pitta conditions, ulcers, gastritis, or sensitive stomachs
Red chili pepper can be added fresh, dried, or powdered to curries, soups, sauces, marinades, or stir-fries. It can be tempered in oil to release flavor, mixed with other spices in masalas, or used as a garnish to add heat and color.
