History of Healing Chili

[Guest guest]

Being from New Mexico, this post was a personal must!

Trivia question: this is for real, not a joke... What is the most

asked question in New Mexico?

Trivia answer: Red or Green?... Referring to red or green chili,

which can (and often is) eaten with every meal: breakfast, lunch and

dinner...

Misty L. Trepke

http://www..com

 

A History of the Healing Chili JoAnn Guest Oct 22, 2005 15:26 PDT

 

http://herballegacy.com/history.htm

 

The Capsicums are ancient natives of the New World, the oldest known

specimens coming from Mexico. From seeds found on the floors of caves

that were ancient human dwellings and from ancient fossil feces,

scientists have found the people were eating peppers as early as 7000

BC.

 

Presumably originating as wild plants, hot peppers were cultivated

between 5200 and 3400 BC. (Heiser: 1, among the oldest cultivated

plants of the world. In South America, peppers recovered at the

archaeological site of Huaca Prieta have been dated at 2500 BC, these

specimens being larger than the wild peppers and therefore presumably

cultivated (Ibid).

 

Archaeological research in the Tehucan Valley revealed that among

other crops, chilies were cultivated during the Coxcatlan era, around

4000 BC (Johnson, ed.: 150)

 

Capsicum was introduced to Europe by the historian who accompanied

Columbus to the New World, Peter Martyr. He reported the use of these

pungent peppers, and the ships physician, Dr. Chatica, reported their

use as a condiment and as a medicine, an irony considering that

Columbus was seeking the spices of the Far East (Heiser, op.. cit.)

 

Later, scholars sent from Spain to the New World, notably to Mexico

and Central America, chronicle the extensive use of chili peppers in

the diet of the Indians. Next to maize, a certain Cobo wrote, it was

the foremost plant in the land; and a Garcilaso said that the

Peruvian Indians valued chilies more than any other plant, never

cooking a dish without them.

 

The Jesuit Acosta noted that it was an item of considerable value for

trade in areas where chili did not grow, that it " comforted the

stomach " when taken in moderation, and that some of the Indians made

offerings of peppers to their gods (Ibid.).

 

According to sixteenth century historians, South American warriors

would burn peppers to use the smoke against the invading Spanish

(Ibid.). Interestingly, during the Vietnam war, Buddhist monks armed

themselves with spray guns filled with a mixture of lemon juice,

curry powder, and Cayenne.

 

Cayenne peppers reached southeastern Asia a few years after the

discovery of America, and today they are almost as important in

tropical Asian cuisine and medicine as they are in tropical America.

In fact, these peppers became so well established in India not long

after their migration that early botanists thought they were

indigenous.

 

In India they are an indispensable part of curry, which is a

universal ingredient in most Indian cuisine. Peppers are also widely

used throughout Africa, and the African produce is thought to be the

hottest in the world, perhaps due to climatic or edaphic factors,

though it may be due to specialized breeding (Heiser, op. cit).

 

In Ethiopia, the national dish, wort, or Cayenne portage, features

this pungent powder. Salt and powdered Cayenne pods are mixed with a

little pea or bean meal and made into a paste called dillock. This is

kept in a gourd, often hung from the house roof, and used a little at

a time, wort being made by adding water to the paste and then boiling

the mixture (Ibid.).

 

Cayenne was introduced into Britain from India in 1548, and Gerard

mentioned it as being cultivated in his time (Gri: 175).

 

It is used in folk medicine in various parts of the world, notably

Greece, Italy, and parts of Russia, where it is steeped in Vodka and

drunk as a tonic in wine glassful doses (Hut:6.

 

It grows and is used abundantly in the West Indies, where the Negroes

value it as a certain remedy for many ailments (Klo:217). It is

especially valued there for the deadly fevers, especially yellow

fever, of which the native people have no fear as long as they have a

goodly supply of Capsicum (Ibid.). As in Mexico, the children and

adults alike snack on hot pepper pods, eating them one after

another " as we would do so many doughnuts, " said Kloss.

 

 

Cayenne is one of the main foods of the Hunzas in Asia Minor, along

with apricots and their pits, millet, and other such simple foods.

They live to over a hundred years of age, sometimes play polo at the

age of 150, and generally die not from diseases, but from falls or

accidents (Herbalist:I:I:3 2 ).

 

Capsicum was early cited as growing in the Hawaiian Islands,

cultivated and escaped varieties noted as early as 1897, though the

fruits were small and very pungent. It was known as " Hawaiian Chili

Peppers. "

 

In Mexico today, Chilies of various kinds supplement the daily diet

and, in addition to providing spice and essential nutrients to an

otherwise bland and repetitious diet of tortillas, beans, squash,

pumpkins, potatoes and the like, they perform important medicinal

functions.

 

Visitors to Mexico often suffer from " Montezuma's Revenge, " a

particularly devastating kind of amoebic dysentery. However, if they

will eat hot chill with their meals the way the native Mexicans do,

they will not suffer this disease.

 

Juliette de Bairacli Levy, when living in Mexico with her small

children, did not hesitate to let them drink raw milk—a practice

frowned upon by most because of the certainty of dysenteric

infection. She spiked the milk with a generous dose of Cayenne and

the children were never infected. She noted, too, that eventually the

children came to relish the hot-tasting milk. It is reported that the

Mexicans, who ingest such quantities of Chili that their bodies are

infused with it, are not attacked by predatory birds, if they happen

to perish by accident in the deserts; vultures won't touch the Chili-

laden body.

 

Cayenne pepper is the name for the hottest form of Capsicum, which

can take other forms. If its heat is 1 BTU, this mild Capsicum is

called paprika; if it is from one to twenty-five BTU, it is called

simply red pepper; but over twenty-five BTU rating is termed Cayenne.

 

Therefore Cayenne is the strongest of the Capsicum family. In Mexico

alone, many varieties (some claim fifteen or more) of peppers are

grown, each with a distinctive flavor, and often very hot indeed.

Other important varieties are grown in Japan (predominantly used,

dried, in cooking), the United States, and Africa, the latter being

valued as a high-quality medicinal Cayenne.

 

One of the United States varieties, imported from the Mexican state

of Tabasco, has attained great renown. An American soldier, returning

from the Mexican War of 1846-48, brought some pepper seeds to Edward

Mcllhenny, a banker, who grew plants from them in Louisiana.

Mcllhenny found that the peppers made a delightfully piquant sauce.

 

During the Civil War, he left Louisiana, but when he returned,

finding his plants still flourishing, was persuaded to market his

sauce. Since the war had left him without an income, he thought this

was worth a try, and the venture proved successful; Tabasco Sauce is

a gourmet treat throughout the world (Heiser: 12).

 

 

Cayenne pepper was a mainstay of the Thomsonian School of Medicine,

Samuel Thomson, the original Botanic Physician, having featured it

along with Lobelia in his healing routines. It was an important

ingredient in his Composition Powder, and he also used it as a

stimulant and an assist to the emetic properties of Lobelia.

 

Joseph Smith, the Mormon Prophet, was said to have advocated the use

of Cayenne. His successor, Brigham Young, eschewing the services of

orthodox medical practitioners, encouraged the use of Cayenne and of

Composition Powder, the latter even serving as a beverage in place of

regular tea or other drinks. Many of the early Church members were

well versed in botanic medicine, an interesting example being Priddy

Meeks, who was a thoroughgoing herbal practitioner and whose journal

we possess today. He gave Cayenne pepper to a young man who had

attempted to journey from California back to the East. His feet were

both frozen up to his ankles. Meeks felt, " as though by inspiration, "

that he should try Cayenne internally for the case.

 

Having given the man too much at first, Meeks reduced the dose as the

frozen feet began to hurt terribly. When the dose seemed right, an

unusual event occurred: the frozen flesh would rot and rope down from

his foot, when it would be on his knee, then clear to the floor, and

the new flesh would form as fast as the dead flesh would drop. It

seemed to Meeks that the dead flesh was getting out of the way to

make room for the new flesh. After sixteen days, the man was able to

walk again, having lost only five toenails, instead of both feet—an

unusual tale indeed! Meeks related many other cases he healed with

Cayenne pepper; he was much in demand with these simple remedies.

 

In England, Cayenne was called " Ginnie pepper, " since it was

purchased from " Guinea, " or the Indies. Being official in both the

United States and British pharmacopoeias (even until the 1950's),

Cayenne was an ingredient in many of the cure-all remedies of the

last century; in fact, it was often the main ingredient, along with

aloes and a little soap. The British pharmacopoeia requires that

Capsicum should yield not more than six percent of ash, and this will

detect any adulterants, which include ground fruit stone, linseed,

ground cereal products, oxide of red lead, and colored sawdust (Gri:

176).

 

Cayenne or Capsicum derives its name from the Greek kaptos, I bite,

an allusion to the pungent properties of the fruits and seeds.

Although the origin of the species is obscured in antiquity, as

described above, experts believe that all the varieties of chilies

originated in one species. For this reason the botanical

classification of these plants is sometimes muddled, and Capsicum

annuum is sometimes described as Capsicum frutescens (Stuart: 166).

Some sources indicate that our valuable Cayenne is really Capsicum

fastigiatum (Bar: 148), or Capsicum minimum (Hut:67). All of this

confusion points to the point we made earlier,that the medicinal

Cayenne is classed according to its BTU rating rather than its

species.

 

Other names for Cayenne include African pepper, African red pepper,

and African bird pepper, all alluding to the most pungent and

superior product obtained from Africa, although this can be light

brownish-yellow instead of red in color (Gri:176). It is also called

American red pepper, Spanish pepper, and Guinea pepper, as it is

obtained from these places.

 

We are already familiar with its name, Chili, in Mexico; in French it

is called Capsique or Poivre de Cayenne, and in German it is

Spanisher Pfeffer or Schlotenpfeffer.

 

 

MOST CERTAIN STIMULANT—AND NEARLY A CURE-ALL

One of the most important uses of (Cayenne is as a circulatory

stimulant, an herb that feeds the necessary elements into the cell

structure of the arteries, veins, and capillaries so that they,

regain youthful elasticity and so that the blood pressure reduces

itself to normal.

 

When the venous structure becomes loaded with sticky mucus, the blood

cannot circulate freely, so higher pressure is needed to force the

blood through.

 

Cayenne equalizes the blood pressure, influencing the heart

immediately, and then extending its effects to the venous structure

(SNH:407). It also works to cut the mucus in the venous system, and

indeed in all the systems throughout the body.

 

Cayenne is a certain remedy for heart attack; as a stimulant, it can

start the heart into action again, and as it facilitates blood flow

throughout the body, it will keep the heart going.

 

Used as a heart attack preventative, along with the mucusless diet

and a healthful life-style, Cayenne can do wonders in toning and

rebuilding the heart and keeping it in top condition.

 

As we will discuss later, Cayenne is one of the richest and most

stable sources of Vitamin E, which is known to be a heart builder.

 

The most common medical use of Cayenne is as a gastric stimulant and

digestive aid. It rebuilds the stomach tissue and stimulates

peristalsis, thus assisting in assimilation and elimination.

 

In the West Indies, a preparation called Mandram is used for weak

digestion and loss of appetite; this is made of thinly sliced,

unskinned cucumbers, shallots, chives or onions, lemon or lime juice,

Madeira, and a few pods of Cayenne well mashed up in the liquids. It

can be used as a chutney or garnish (Gri: 176)

 

Cayenne is used as a diaphoretic-sweat inducing-herb, especially

useful when combined with other powerful diaphoretics such as yarrow,

blue vervain, bayberry, etc. It should be given when a chili is

coming on, to offset a cold, or to help break a fever, as it sustains

the portal circulation (Klo:220) and assists in the removal of mucus,

as well as inducing perspiration.

 

If one believes in the use of emesis to cleanse the stomach, such as

the Thomsonians did, large doses of Cayenne will certainly do the job

without causing any harm to the patient. If combined with an emetic,

such as Lobelia, Cayenne will help the emesis continue over a longer

period and prevent bruising or other discomfort. If a person swallows

a noxious substance or polluted food or drink, this Lobelia-Cayenne

combination will work surely to bring it up. Be sure not to induce

vomiting, however, if a corrosive substance has been ingested.

 

As related above, Cayenne works powerfully to arrest bleeding. You

can place Cayenne powder or tincture directly upon an open wound,

even one that is gushing blood, and by the count of ten, the bleeding

will cease.

 

If there is internal hemorrhaging, in the lungs, stomach, uterus or

nose, have the person take a teaspoonful of Cayenne in a glass of

quite warm water; the blood pressure will be equalized, taking the

pressure off from the affected part, clotting will begin, and the

hemorrhage will stop. For hemorrhage of the lungs, a vapor bath with

warm Cayenne can do the same thing. In an external wound, even if the

cut is so deep it goes to the bone you may fill it with Cayenne

pepper and the bleeding will stop and the wound will heal

beautifully.

 

A woman fell while descending stairs to the basement and struck her

head on the overhang above the staircase. She fell on her elbow and

hip as well, but she had hit her eye so: badly that it was oozing

blood down her face. She found her way upstairs, and " dumped a pile

of Cayenne into her hand and pressed it against her wounded eye "

(Herbalist:March, 1978:30). She also took Cayenne internally and

applied an ice pack. By this time the bleeding had stopped, and she

applied Dr. Christopher's Comfrey Poultice, made with wheat-germ oil

and honey, to her eye wound and other facial wounds. When she went to

the doctor, he cleaned out the wound and told her that she would

bruise very badly and that, if she wished, he would re-cut the wound

and stitch it, as she had passed the eight-hour limit for stitches.

 

She kept taking the Cayenne and rubbing wheat-germ oil and other oils

and herbs on the wound. She also applied wet hot packs for the

itching associated with healing. After a few days, the marks of the

accident were nearly cleared up, although the doctor had predicted

many days of discolor and discomfort. This lady - who has teenage

grandchildren—credits her quick healing to Cayenne (Ibid.)

 

Cayenne is used externally as a liniment as well, effective for

wounds, bruises, scalds, bums, and sunburns, applied freely. You can

rinse the mouth with the liniment for pyorrhea (Mal:84). It brings

out toxic poisons and can be used to relieve lung congestion as well

as external problems. It will bring relief for the sufferer of

rheumatism.

 

A simple liniment is made by simmering 1 tablespoonful of Cayenne in

1 pint of Apple cider vinegar; bottle, unstained, while still hot.

You can also combine the Cayenne with other herbs, such as Golden

Seal, Lobelia, etc., to obtain their beneficial effects in the

liniment. A plaster of Cayenne, made with bran or hops and combined

with Lobelia, is valuable in pneumonia, pleurisy, and other

congestion's.

 

Many famous commercial ointments sold by Rawleighs, Watkins, and

others, are high in Cayenne.

 

Cayenne is extremely valuable as an emmenagogue. It will act as a

carrier for uterine herbs such as Blessed thistle, taking them

directly to the uterus. When expectant mothers go into labor,

midwives commonly give them a drink made of Cayenne, apple cider

vinegar, honey, and warm water. This stimulates good contractions,

gives energy—and as an added benefit, circumvents any possible

hemorrhage and acts as an anti-shock remedy, as labor often brings

about shock. In fact, this combination is a most efficient anti-shock

remedy and should be supplied in any case of shock. Cayenne in hot

water alone will also work.

 

Cayenne will increase a persons feeling of vitality and activity—as

it is a stimulant—without any bad aftereffects, such as do other

stimulants. Combined with Lobelia, it is wonderful in cases of

depression or low spirits. Capsicum is an excellent antiseptic. For

infectious sore throat, combine it with slippery elm and lobelia. It

will kill germs when applied to wounds, and can he taken to ward off

diseases one has been exposed to (Herbalist 1:1:33).

 

Since it works so effectively to eliminate mucus from the body, it is

an excellent expectorant. Mixed with ginger, it does a wonderful job

of cleaning out the bronchial tubes and sinus cavities and relieving

immediately all problems of colds and congestion (Mal:85).

 

Cayenne is used as an accentuator with other herbs; it increases the

value and healing properties of the herbs and carries them to the

afflicted part of the body. Indeed, Cayenne affects every portion of

the body through its marvelous action in the venous structure. It

relieves cramping or pain throughout the system. It reduces

inflammation and reduces hemorrhoids, even when they are serious and

painful.

 

It can help cleanse the system of alcoholism and even reduce the

discomfort of a hangover, or worse, the miseries of delirium tremens.

It has been said to be a sure assist in cases of diphtheria, used

internally and externally as a fomentation of the tincture.

 

It will relieve a relaxed throat, toning it up immediately. If you

soak the oil in cotton, you can apply It to an aching tooth, and the

relief will last a long time. Sprinkle a little of the powder into

your socks at night if you suffer from cold feet; your toes will be

warm all night.

 

Rub it on if you have a sprain or a backache. Drink the tea if you

have problems with flatulence. The American Indians used to say you

could get rid of a wart if you bound on a fresh pepper pod every day.

 

Cayenne is rich in Vitamins C, A, B and G. It is an excellent source

of Vitamin E. In Szent-Gyorgi's Nobel Prize winning research on

Vitamin C in 1937, he had been using a substance, obtained from

adrenal glands, that he suspected to be Vitamin C.

 

When he could no longer obtain this substance, on a hunch he tried to

use Paprika peppers for his work, and found them a rich source of

this substance, later to be called Vitamin C.

 

Capsicum also contains Calcium, Phosphorus, and Iron.

Copyright 2004 The School of Natural Healing. .

 

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