302 Handbook of herbs and spices
Table 16.3 Versatile and innovative uses of pepper
I. Fresh uses: immature green fruits, mature red fruits and leaves
∑ Green or red ripe fruits with variable degrees of pungency are invariably added in most South
Asian curries.
∑ Immature or mature non-pungent fruits are exclusively prepared as vegetables.
∑ Immature non-pungent fruits are added in many Chinese cuisines.
∑ Immature mild pungent fruits are deep fried with gram flour and consumed in India.
∑ Fresh green non-pungent or mildly pungent fruits are consumed as salads.
∑ In the Philippines, leaves are added to soup and stew and consumed. The upper shoots of the
plants are sold in bunches, just like other leafy vegetables (Bosland, 1999).
II. Fresh processing: sauces, pastes, pickles, beer
∑ Green or red ripe fruits with variable degrees of pungency are used to prepare sauce.
∑ Red ripe and mildly pungent fruits are stuffed with certain spices in North Indian states and
prepared as pickles. Similarly, green fruits are pickled in edible oil and red ripe fruits are
preserved in vinegar/citric acid for several years.
∑ In the US, mildly pungent fruits are prepared as salsa and consumed with snacks.
∑ Red ripe fruits are used in the preparation of tomato ketchup to improve its colour.
∑ The Black Mountain Brewing Co. in Arizona developed a pepper beer with the idea of producing
a spicy beer for a local Mexican restaurant. The idea worked (Bosland, 1992).
III. Dried spice: mature whole fruits and powder
∑ Dry intact fruits or ground powder are invariably added in almost all South Asian chicken, egg
and vegetable curies.
IV. Colouring and flavouring agents: oleoresins (carotenoids) extracts or powder
∑ Paprika oleoresin (colour extract from non-pungent fruits), a natural colouring agent, is considered
to be the best substitute for synthetic colours used in the food and cosmetic industries.
∑ Cosmetic industry uses non-pungent oleoresin to prepare its products.
∑ In food-processing industries, especially in the meat industry, oleoresins are added in processed
meat to impart attractive colour.
∑ In the beverage industries, oleoresins are used to improve colour and flavour of products.
∑ In countries like Japan, South Korea, etc., oleoresins are mixed with chicken feed to impart an
attractive red colour to the skin and egg yolk.
∑ Oleoresins are mixed with the feed of flamingoes in zoos for improving feather colour and koi
in aquariums (Bosland, 1996).
V. Ethno-botanical/traditional medicine: fruit extracts and powder (pungent fruits)
∑ Fruits are consumed to stimulate digestion (flow of saliva and gastric juice), raise body temperature
and used for the treatment of the common cold.
∑ Mayas mix fruits with corn flour to produce ‘chillatolli’, a treatment for the common cold.
Mayas also use them to treat asthma, coughs, and sore throats. The Aztecs used fruit pungency
to relieve toothache (Bosland, 1999). In many African countries, fruits are consumed in the
belief that it improves the complexion and increases passion (Bosland and Votava, 2000).
∑ Fruits are added to rose-gargles to cure pharyengitis. Fruits are also consumed for their carminative
effects. West Indians soak fruits in water, add sugar and sour orange juice and drink it during
fever (http.//www.dominion.com).
∑ The Tukano natives of Columbia, pour a mixture of crushed fruits and water into their noses to
relieve a hangover and the effects of a night of dancing and drinking alcoholic beverages
(Bosland, 1999).
∑ In Columbia and India, victims of snake bite are given pungent fruits to taste in order to sense
the functioning of the nervous system affeted by snake venom. In similar fashion, freshly
crushed fruits or powder are used to reduce swelling and draw out the poison of bee strings,
spider bites and scorpion stings (Dewitt et al., 1998).
VI. Modern medicine/pharmaceuticals: capsaicinoids and carotenoids extracts
∑ The pharmaceutical industry uses capsaicin as a counter-irritant balm for external applications
(Carmichael, 1991).