Origin, introduction, and cultural history of capsicum in India

Abstract

This communication reviews the origin of capsicum in Mesoamerica, its early cultivation, and transmission into Europe, India, and Kumaon. Capsicum was introduced into India in two ways: first, by the Portuguese in South India, and second, by Arabian traders in North India. However, in Kumaon, it was first brought by Arabian traders who were indirectly assigned to trade capsicum with other products. Capsicum contains critical nutritional substances, including omega-3 and omega-6 fatty acids and essential elements. It is also a powerful antioxidant. It has been proved that capsicums are not only hot to the taste but also high in nutritional content and medicinal value. The nutritional chemo-profile, novel cultivars, new varieties and how pungency or hotness measured in Scovilee Heat Unit (SHU) are discussed. Capsicums' status in Kumaon is studied, and their Kumaoni names, etymology, philology, cultural uses, and origin of the new variety are all discussed. The top ten hottest chillies in India and worldwide are listed and discussed in terms of their hotness.