Benefits of Finger-of-Girl Pepper

The peppers finger-to-girl are the fruit of the pepper plant with scientific name Capsicum , known for its hot flavor.

They are members of the palm family, Solanaceae. They are related to peppers and tomatoes, and most belong to a species known scientifically as  Capsicum baccatum .

There are many varieties of red pepper, such as cayenne and jalapenos.

Peppers are primarily used as spices, or minor ingredients in various dishes, condiment mixes and sauces.

They are usually eaten cooked, or raw and powdered, in the form of paprika.

Capsaicin is the main compound of bioactive plants (which act on other living beings) in chili peppers, responsible for the unique spicy taste (hot) and many of the benefits for your health.

Capsaicin cream is available from pharmacies to relieve pain. But it’s only been in the last 20 years that they’ve understood the contradiction of how something that causes pain can also alleviate it.

Capsaicin binds to the TRPV1 pain receptor (Vanilloid Transient Potential Receptor Type 1), which the brain also uses to detect changes in temperature. That’s why wench peppers look hot.

But after being overstimulated, the neurons stop responding, killing the pain. This process involves the release of endorphins, which can feel unlike exercising well. This may explain why some people believe hot food is addictive.


Chilli Pepper is rich in antioxidant plant compounds that have been associated with several health benefits. The most notable of these is capsaicin, which is responsible for the spicy (hot) taste of peppers.

Despite its smoldering flavor, girl-finger pepper has been considered a healthy spice.

  • Pain relief – Capsaicin, the main bioactive plant compound in chili pepper, has some unique properties. It binds to pain receptors, which are the nerve endings that feel the discomfort. This induces a burning sensation but doesn’t actually cause real injury. Even so, high consumption of chili peppers (or capsaicin) can damage pain receptors over time, causing a loss of sensitization to the hot pepper’s taste. It also makes these pain receptors insensitive to other forms of pain, such as the burn caused by acid reflux.
  • Weight Loss – Obesity is a serious health condition that increases the risk of many chronic diseases such as heart disease and diabetes. There is some evidence that capsaicin, a plant compound in chili peppers, can promote weight loss by reducing appetite and increasing fat burning. In fact, studies have shown that 10 g of dedo-de-girl pepper can significantly increase fat burning in both men and women. Capsaicin can also reduce calorie intake.
  • Source of Vitamins – Chilli Peppers are excellent sources of vitamin A, B, C and E with minerals such as molybdenum, manganese, folate, potassium, thiamine and copper. This pepper contains 7x more vitamin C than oranges. Since its discovery in India in 1498, girl-finger pepper has been included in Ayurvedic medicines and used in tonics to prevent many diseases. In addition, it helps to clear the lungs and stimulates the digestive system.
  • They have antioxidants – Finger-of-girl pepper has vitamin C and vitamin A containing beta-carotenoids that are powerful antioxidants. These antioxidants destroy free radicals. Normally, these radicals can travel around the body and cause extensive damage to cells. They can damage blood vessels and diabetes. The antioxidants present in dedo-de-young pepper eliminate free radicals that can accumulate cholesterol, causing heart disease, such as atherosclerosis, among other illnesses such as cataracts and arthritis, osteoarthritis and rheumatoid arthritis.
  • Detoxifiers – The girl’s finger peppers act as detoxifiers, as they remove waste from our body and increase the amount of nutrients for the tissues. They also act as a gastrointestinal detoxifier to aid in the digestion of food.
  • Pain killers – Chilli Pepper stimulates the release of endorphins that are natural pain relievers. It relieves pain caused by shingles (Herpes Zoster), bursitis, diabetic neuropathy and muscle spasm in the shoulders and extremities. It also helps to relieve arthritic pain in the ends.
  • Antibiotic – Chili Pepper brings fresh blood to the site of infection. Fresh blood fights infection. White blood cells and white blood cells in fresh blood fight viruses.
  • Triggers the brain – Capsaicin stimulates the brain to eliminate endorphins and gives a feeling of pleasure when ingested. This is the reason why people get addicted to pepper.
  • Prevents cancer –  Vitamin C, beta-carotene and folic acid found in chili peppers have been found to reduce the risk of colon cancer. Peppers, such as finger peppers, have carotenoid lycopene, which prevents cancerous diseases.
  • Heart Attack – Chili Peppers have vitamin B6 and folic acid. Vitamin B reduces the high level of homocysteine. High levels of homocysteine ​​have been shown to damage blood vessels and are associated with an increased risk of heart attack and stroke. It also converts homocysteine ​​into other molecules, which is beneficial in lowering your cholesterol level.
  • Lung disease – Chili peppers relieve nasal congestion by increasing metabolism. They also dilate the airway in the lungs, which reduces asthma and wheezing. They alleviate chronic congestion in people who drink heavily. Cigarette smoke contains benzopyrene which destroys vitamin A in the body. The vitamin A in pepper reduces inflammation of the lungs and emphysema caused by smoking.


Chickpeas are available year-round. They are pods of the plant belonging to the palm family (Solanaceae), of the Capsicum genus.

Scientific name: Capsicum baccatum.Some other common members of the Solanaceae family are tomatoes, eggplants, potatoes, among others.

They can be of different colors like green, orange, purple and yellow.

There are hundreds of different types of peppers that vary in size, shape, color, flavor and “warmth”. The chili pepper plant is a small, evergreen shrub with a woody stem, growing up to three feet tall.

Inside, all the pepper pods, which measure 8 to 10 cm in length, have numerous flat, small, white or cream colored seeds that cling to the central white placenta.

Chickpeas have been cultivated in Central and South America for over seven thousand years, first as a decorative item and then as food and medicine.

Christopher Columbus found them on his explorations of the Caribbean Islands and took them to Europe.

The explorer Fernão de Magalhães is credited with introducing finger peppers to Africa and Asia, continents he has since incorporated into their kitchens and pharmacopoeias. Chickpeas are now grown on every continent, however, China, Turkey, Nigeria, Spain and Mexico are among the largest commercial producers.

Nutritional Factors:

Fresh peppers are mainly made up of water (88%) and carbohydrates (9%). Thus, 100gr of dedo-de-moça pepper contains:

  • 40 calories;
  • 88% water;
  • 1.9g of protein;
  • 8.8g of carbohydrates;
  • 5.3g of sugar;
  • 1.5g of fiber;
  • 0.4g of fat;
  • 0.04 of saturated;
  • 0.02g of monounsaturated;
  • 0.24 polyunsaturated;
  • 0.01g of Omega-3;
  • 0.23g of Omega-6;
  • 0 trans fat;


Finger-of-girl pepper burns, but it is mainly used to produce sauces, seasonings, make jam or preserve.

To plant chili pepper you must:

  • Leave the soil fertile, soft and watery;
  • Ensure 6 hours of direct sun or not under the plant;
  • Acquire good seedlings so that germination takes place 15 to 20 days after planting;
  • Plant in a pot carefully so as not to harm the roots, watering frequently, but avoiding waterlogging;
  • A transplant is indicated in hot times of the year.


Choose fresh peppers that have bright, intense colors and shiny, firm, taut skins. Your stalks should look tough and fresh. Chickweed peppers shouldn’t have any cracks near the end of the stem. Avoid those that are wrinkled or have soft areas with black spots.

When buying dried peppers, look for the ones that are still alive. If they’ve lost their color, it’s also likely that they’ve had their flavor damaged.

From there, you will have a great raw material to make a chili pepper jelly or to keep in pickled.

For this you will need:

  • 200g of chili pepper
  • 200ml of olive oil
  • 400ml of water

Remove the handles and cut the peppers into slices. Bring the water to a boil, then place the finger peppers in a bowl and pour the boiling water over them. Leave for 15 minutes, draining and drying them in a sieve if necessary.

In a clean container, pour the peppers, covering with the oil to the brim. Cover the pot and refrigerate. The duration is months and you already have the spicy result the next day.

For jelly, reserve:

  • 2 cups of finger-girl pepper, seedless and chopped
  • 1 glass of water
  • 1 cup of sugar
  • 1 lemon juice

Beat the pepper and water in a blender. Put in a pan, add sugar and lemon juice. Put it on the fire and let it boil, until the mixture comes away from the sides of the pan and allows you to see the bottom of the pan. Store in sterile jars.


Like most foods, chili peppers can have adverse effects on some individuals, and many people don’t like their fiery taste. Therefore, they can present:

  • Burning Sensation – Chilli Peppers are well known for their hot, smoldering taste. The responsible substance is capsaicin, which binds to pain receptors and causes an intense burning sensation.
  • Stomach pain and diarrhea – Eating chili peppers can cause intestinal discomfort in some people. Symptoms may include abdominal pain, a burning sensation in the bowel, cramping and painful diarrhea. This is more common in people with irritable bowel syndrome.
  • Cancer risk – Cancer is a serious disease characterized by abnormal cell growth. There is mixed evidence of pepper’s effect on cancer. Test tube experiments and animal studies indicate that capsaicin, a plant compound in chili peppers, may increase or decrease the risk of cancer.
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Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

Robert Asprin

Robert Asprin, APD is a non-dieting Accredited Practicing Dietitian passionate about inspiring positive changes in eating and lifestyle behaviors to help improve health while nurturing relationships with food and body.

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