Pepper

PEPPER, the name for an extremely large number of plants (more than 1,000), belonging to the family of peppers (Piperaceae) and to other families. Pepper plants grow predominantly in the warm zone, are characterized by a significant content of essential oil, which is found in special cells of leaves, berries, seeds; they contain resins and resin acids with diuretic properties (e.g., cubeb resin acids); many contain alkaloids - piperine, chavicin, kavahin, etc. The roots of many pepper plants contain sialagogues; 64 species of pepper plants are used for medical purposes; the most important of these are: betel (Piper betle) (see Betel), kava (Piper methysticum) (see Kava-Kava), cubeb (Piper cubeba) (see Cubeb), matico (Piper angustifolium), whose leaves were used in the treatment of gonorrhea; for the same purpose, the root of Australian or New Holland pepper (Piper Novae Hollandiae Miq.) is used, which has a pungent taste and causes anesthesia (of the tongue); Piper longum L., Piper officinarum DC; the fruits of these plants are used as a stupefying agent for exterminating flies; P. aquatic (Polygonum hydro-piper, family Polygonaceae) is used as a hemostatic (see Water Pepper). The common grain pepper - black and white - are fruits from Piper nigrum. Homeland - the Malabar coast of India, cultivated throughout the Indian-Malayan part of South Asia. Black pepper represents immature, dried, wrinkled, one-seeded berries, up to 5 mm in diameter; they have a brownish-black color depending on the greater or lesser degree of ripeness of the fruit. White pepper is obtained from the same ripe fruits. The constituent parts - piperine (C₁₇H₁₉O₃N): /°ч CH₂< )C₆H₃.CH : CH.CH : CH.CO. ^xCH₂-CH₂^/ is contained in black pepper from 5.6% to 7.8%, and according to Johnston - up to 13.2%, in white pepper from 6% to 6.5%; in the husk of pepper (together with pepper crumbs and dust) up to 1%. Johnston found in pepper a volatile alkaloid, which he took to be a decomposition product of piperine - piperidine (C₅H₁₀NH), in amounts from 0.21% to 0.77%; a third alkaloid - chavicin - is also assumed to be present in pepper. The pungent taste of pepper depends on piperine and resin, while the characteristic odor belongs to the essential oil. The latter is obtained by steam distillation of black pepper in an amount of 1-3%, has a greenish-yellow color; sp. gr. = 0.870-0.900; [a]_D from -5° to +3°. In medicine, pepper is used as an irritant to the gastric mucosa, in ointments - for favus on the head: pepper powder is found in Pilulae asiaticae, which contain Acidum arsenicosum in their composition. Pepper has long been used as a seasoning in dishes. Pod pepper (Fructus Capsici) (FUP) - fruits from Capsicum annuum L., Capsicum longum DC, family nightshades (Solanaceae) (homeland - tropical America); it is a glabrous herbaceous plant, cultivated also in the USSR (Ukraine, North Caucasus, Volga region), known under the name of Turkish or Spanish red pepper; among Hungarians and southern Slavs it is known under the name paprika; under this name in the USSR powdered red pod pepper is sold. The length of the fruits of this pepper is from 4 to 8 cm.; width from 2 to 3 cm; they have a brilliant bright red color and an extremely pungent taste; pepper powder strongly irritates mucous membranes. The fruits of Capsicum fastigiatum Blume, family nightshades (of a perennial shrub) bear the everywhere incorrect name of cayenne pepper and differ in orange color and significantly smaller size than the fruits of red pod pepper (from 15 to 18 mm in length and about 5 mm in width); they have an incomparably more pungent taste and more irritating effect on mucous membranes. The constituent parts of pod pepper: capsaicin (Capsaicinum), C₁₈H₂₇NO₃, - colorless prisms, very difficult to dissolve in water; melting point 65°. The irritating effect on the skin (up to blister formation) belongs to capsaicin. In medicine, pod pepper is taken internally for weakness of digestion (infusion 1:200); as a gargle - in malignant angina; as an external irritant in the form of Tinctura Capsici (no VII) (1:10 90% alcohol). As a folk remedy this tincture is known under the name of pepper vodka; it is often taken internally, for diarrhea or weakness of digestion (drops with vodka). The English, Indian, and US pharmacopoeias allow for medical purposes only the fruits of Capsicum fastigiatum as the most strongly acting. Pod pepper has greater importance as a spice and seasoning. The fruits of Capsicum annuum, as well as paprika - are a frequent food seasoning among the inhabitants of southern and partly middle and northern Europe. Even more widespread in England, America, in Eastern and Southern Asia is the so-called cayenne pepper (from Capsicum fastigiatum) - a seasoning for most of their dishes. Great fame on the East is also enjoyed by a special Indian sauce "curry" from cayenne pepper.