ABSTRACT
Capsicum annuum, the chilli pepper, is a tender evergreen sub-shrub that produces the pungent fruit (the chilli pepper pod) that makes the mouth feel hot and provides the taste that people associate with foods from countries such as India, Thailand and Mexico. The cause of the hot ‘kick’ associated with chilli peppers is a group of related chemicals (alkaloids) called capsaicinoids, of which capsaicin is the main active component. Capsaicin is licensed for use topically to relieve some types of chronic pain, particularly neuropathic pain (pain caused by damage to or abnormal activity of small sensory nerves). Capsicum annuum cultivars include the sweet bell peppers, which contain no capsaicin and are an excellent source of vitamin C. Small studies performed some years ago indicated that capsaicin instilled into the bladder might reduce the desire to pass urine, but more clinical studies are required to prove that treatment is effective.
