The “capsaicin” that makes the pepper bitter is a mysterious substance that has been the subject of research and theses. Most, contrary to popular belief, are not attached to the beans in the pepper, but to the white membrane. It is quite healthy as well as being bitter. It contains plenty of vitamins A and C. It acts as a natural air conditioner by sweating in hot weather and a vitamin storage in cold. Recent studies show that capsaicin is especially good for prostate cancer and diabetes. The cream is used to treat many diseases such as rheumatism, back pain and varicose veins. Apart from this, it is also known that hot pepper facilitates digestion and is good for colds. Metabolism works 25% faster after a meal containing hot peppers. For no reason, the dish made with hot pepper in Peru is not called “levante los muertos”, that is, “waking the dead”.
Six thousand years ago, South and Central Americans began growing the hot pepper for this merit. The bitterness also preserved their perishable food in the hot climate. Then, Christopher Columbus thought of India, the islands he reached to the West, and the hot pepper he saw there as black pepper worth gold. Therefore, this red fruit, which has nothing to do with black pepper, was called “pimiento”, which means pepper in Spanish.
