2023, Vol. 4, Issue 2, Part A

Chili is utilized as a spice in practically every cuisine due to its pungency, colon, and flavour. Capsaicin is the primary bioactive ingredient in chili, responsible for its intense flavour and a variety of health advantages. The chilhuacle chili (Capsicum annum L.) is a Mexican native cultivar whose production has been highly valued since it is the major component in the traditional Mexican meal Oaxacan black mole. Capsaicin has a wide range of pharmacological applications, including natural pain relief, anthelminthic effectiveness, anti-inflammatory properties, pregnancy/lactation, antimicrobial, antifungal, and antiviral activity, urinary system abnormalities, and renal failure. This overview will stroll through the numerous phytochemical components and pharmacological activities of the plant Capsicum annum, which is renowned as an herbal godsend to all of us. This work compares C. annum in terms of plant agronomic features, biochemical composition, capsaicin and capsaicinoids concentration and nutraceutical and medicinal potential, and the impact of processing on fruit quality and key components.