Chilli (Capsicum annuum)

Traditional use

Capsicum annuum, native to Central America, was traditionally used by the Maya and other Indigenous cultures as a powerful antimicrobial and stimulant herb. It featured in food, medicine, and ritual for thousands of years before being introduced to Europe by Spanish colonists in the late 15th century. Its pungency and therapeutic heat made it a valued remedy for infection, pain, and poor circulation.

Clinical Description

The active constituents in chilli, known as capsaicinoids, bind to TRPV1 pain receptors, producing a burning heat sensation. This causes local inflammation, followed by increased circulation and a pain-relieving effect, making it ideal for areas with poor blood flow or chronic pain.

Topically, infused capsicum oils and creams are used for joint pain, backache, arthritis, and neuralgia, bringing warmth and relief to cold, stiff, or painful areas. Internally, small doses of tincture can stimulate digestion, improve circulation to the gut, and support those with cold extremities or low vitality. It is sometimes included in formulas to reduce heavy menstrual bleeding, though it should be used cautiously due to its stimulating nature.

Its combination of circulatory stimulant, digestive tonic, and mild analgesic actions make it a valuable herb in both first-aid and long-term vitality support, especially in depleted or cold constitutions.

Cultivation/Harvesting

Capsicum annuum is a tender perennial in warm climates, but typically grown as an annual in the UK. It prefers a sunny, sheltered spot and thrives in greenhouses, polytunnels, or on south-facing patios.

Start seeds indoors in late winter or early spring, using heat to assist germination. Transplant once all risk of frost has passed. Fruits can be harvested green or red, depending on the desired potency and flavour. For medicinal use, fully ripened red fruits are preferred. Dry thoroughly and store in airtight containers, or process into tinctures or oils soon after harvesting.