Chili (Capsicum annuum) is a small plant of about one metre height, with lush green leaves and angular branches that bear white flowers followed by purple, red or yellow fruit. Chili has been cultivated in South America for thousands of years and was discovered by Christopher Columbus on his voyages to the New World in the 15^th century. He introduced it to Europe before Portuguese and Spanish traders took this new spice to India and Asia, where it has since become an integral part of the cuisine. Despite its heat, chili is a nutritious fruit containing vitamins A and C, β-carotene, magnesium, potassium and iron.

As a medicine chili promotes sweating and therefore the elimination of wastes through the skin, a central strategy of the popular Thomsonian medicine in America in the nineteenth century. We call this kind of herb a diaphoretic and Thompson learned the therapeutic value of sweating from the Indians. It was a much gentler form of treatment than the aggressive purging, vomiting, bloodletting and dosing with heavy metals that was practiced by the doctors of his time, aptly called ‘heroic medicine’.

Inadequate sweating can be the result of a constitutional defect, poor circulation, or the regular use of antiperspirants which, if effective, can lead to more serious health problems. This is because antiperspirants contain metals and other dangerous compounds which suppress the glands, and while the patient may be pleased with the success, they have achieved only a temporary truce. Out of sight, the wastes are redirected into other channels of elimination, or worse, begin to accumulate and cause trouble in new organ systems. Unfortunately, conventional medicine treats the superficial victory as complete and any subsequent development of illness as an unrelated disease. For example, childhood eczema that is successfully treated with cortisone often leads to the development of asthma. It should be obvious to most people that if we block the sewer at the front gate, the waste will back-up in the house.

Chili is generally indicated for people with a poor appetite, debility and low vitality. This is due to the fact that it increases secretions, peristalsis and the circulation of the digestive system and so directly assists with the absorption of dietary nutrients. Chili also speeds up the metabolism, assisting the oxidation of fats through thermogenesis by as much as 25%. This makes it a good addition to a mix of herbs used for encouraging weight loss.¹

Chili can also help with the circulation because it contains the constituent capsaicin which thins the blood and dilates blood vessels. Thomas Bartram says that it is the ‘purest and safest stimulant known,’ helping to open up tissues with increased blood flow. This provides warmth and nutrients, while equalising the circulation, especially beneficial for the aged.² Capsaicin can also dissolve clots by increasing fibrinolytic activity. The herbalist Dr Christopher used it for treating acute heart attack, as we were once advised to do with aspirin, a teaspoon of chili powder given in warm water.³

Furthermore, capsaicin opens the airways, is an expectorant and decongestant. It is also antibacterial in activity so it is indicated for treating respiratory conditions like asthma or bronchitis. This beneficial effect on the respiratory system is aided by its antioxidant and anti-inflammatory activity.

Capsaicin can also help with the treatment of several aspects of metabolic syndrome, in particular insulin resistance, obesity and heart disease. In the first case, it improves insulin secretion and sensitivity, glucose uptake and energy metabolism; in the second, it reduces visceral fat and overall weight gain, and improves satiety, while reducing inflammation in fat tissues and the liver; thirdly, there is also a favourable modulation of blood lipids, a reduction in both lipid peroxidation and inflammation, and a reduction in blood pressure, factors which reduce the risk of developing atherosclerosis.⁴

Studies are also demonstrating the potent anticancer nature of substances in the herb which may follow from its general antioxidant status or other more focussed activity. Chili in fact displays activity against several human cancer cells such as prostate, breast, colon cancer and leukaemia when consumed in the diet, or taken as an adjunct to chemotherapy.⁵

Finally, the tincture is also mildly analgesic and can be rubbed on the skin to treat neuralgia, post-herpetic pain, rheumatism, numbness, arthritis, bursitis and sprains, either as an embrocation or liniment. An ointment made with olive oil and beeswax is good for treating cramps, cold feet and also chilblains.⁶ It can be applied to the neck for treating tonsillitis, the chest for lung congestion, and as a powder in the shoes for warming cold feet.³

While it is usually only possible for people to eat it in negligible amounts, as a condiment in soups or curries, it can be infused with olive oil to make a salad dressing or sprinkled on olives and feta cheese. This approach makes chili a valuable contribution to the broader protective nature of a wholefood diet.

Disclaimer: this article is intended for the purpose of general education only, and is not a substitute for a diagnosis, treatment advice, or a prescription given in a consultation with a qualified physician.

References:

1.         Janssens PLHR, Hursel R, Martens EAP, Westerterp-Plantenga MS. Acute effects of capsaicin on energy expenditure and fat oxidation in negative energy balance. PloS One 2013;8:e67786.

2.         Bartram T. Bartram’s Encyclopedia of Herbal Medicine. New York: Marlowe & Company; 1998.

3.         Christopher J. School Of Natural Healing, 25th Anniversary Edition. Utah: Christopher Publications; 1976.

4.         Panchal SK, Bliss E, Brown L. Capsaicin in Metabolic Syndrome. Nutrients 2018;10.

5.         Lau JK, Brown KC, Dom AM, et al. Capsaicin induces apoptosis in human small cell lung cancer via the TRPV6 receptor and the calpain pathway. Apoptosis Int J Program Cell Death 2014;19:1190–201.

6.         Holmes P. The Energetics of Western Herbs. Artemis; 1989.