ABSTRACT
Nutrition of Aztecs and other cultures living in prehispanic Mexico was based on corn, beans, hot pepper and a type of zucchini. Hot pepper (Capsicum annuum) is an excellent source of vitamins A and C; the compound responsible for irritation (“hotness”) is capsaicin located in the fruit placenta. In addition to the pungent effect, capsaicin stimulates appetite, increases saliva secretion and is considered to have beneficial effects on gastric fluid production. Ever since the Aztec empire, chili is added to a number of Mexican traditional foods. This cultivar is widely acceptance in Europe, Asia and Africa where Spanish traders took it as commercial item after the conquest of Mexico. Today, chili is distributed and consumed worldwide (1-3).
