Chili

Chili, “Prik” in Thai (พริก) is a powerful spice, essential to traditional Thai medicine.

It is the fruit of the chili tree. Thanks to its analgesic, anti-inflammatory, antioxidant properties and an intense heating effect, it contributes to muscle relaxation and to soothing joint pain.

The most powerful chilis can be found from producers in the famous provinces of Isan. Their know-how guarantees a high concentration of active elements and unique aromas.

Benefits and Uses

Chili, also known as chili, is a spice widely used in cooking all over the world that also has medicinal properties.

Analgesic

Helps to relieve muscle, tendon and joint pain, in particular by improving blood circulation in the affected area. Helps relieve headaches and migraines

Anti-inflammatory

Helps to reduce body inflammation, swelling and stiffness. Relieves muscle, joint and ligament pain. Helps to reduce the symptoms of certain inflammatory conditions such as arthritis, rheumatism, sprains, but also asthma and bronchitis.

Antioxidant

Rich in antioxidants, it is an active support for cells against damage caused by free radicals.

General Tonic

Improves blood flow and stimulates the immune system.

metabolic

capsaicin can increase metabolism and help burn extra calories.

Historical Origins

Chili pepper is native to Central America and was introduced to Thailand in the 16th century by the Portuguese. Since then, it has become an essential ingredient in traditional Thai cooking and medicine.

It was praised as early as the 17th century in the book “Tamra Nithan” compiled during the Ayutthaya period. It discusses basic health principles, disease prevention, and healthy living practices.

Over the centuries and up to the present day, the popularity of chili pepper and its use in traditional Thai medicine have remained constant.


Around the world there are several ancient writings that refer to the use of chili pepper in traditional medicine:

“Sushruta Samhita” (ca. 6th century BC): An ancient text in Indian Ayurvedic medicine, attributed to the sage Sushruta.

“Compendium of Materia Medica” (Bencao Gangmu) by Li Shizhen (16th century): A major work in traditional Chinese medicine.

“Popol Vuh” (16th century): An ancient Mayan text that mentions the use of chili in healing rituals and practices.

SOURCES

Chili is an important crop in Thailand and is widely grown throughout the country, mainly in the northeastern, northern, and central regions.

It is generally grown in domestic fields or gardens. Thai farmers often use traditional farming techniques, including crop rotation and intercropping with other plants, such as rice, corn, and vegetables.

The varieties of chili grown vary by region, but the most common varieties include bird pepper, or Thai pepper, dragon pepper, and long red pepper. Thai chili is famous for being particularly spicy and aromatic.

Some of Thailand's best chilies are grown in the country's northeastern provinces, known as Isan. It is a dry and arid region with fertile soil and ideal climatic conditions. The chilies grown in this region are known for their intense heat. There are traditional producers of bird peppers and dragon peppers established for several generations. Their know-how guarantees a high concentration of active elements and powerful aromas.

PRODUCTION

In Traditional Thai Medicine, preparations are made from chili oil, which is more concentrated in active elements and more convenient to incorporate:

Its manufacturing process is fairly standard:

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  • Harvest of chilies: Chilies are harvested at maturity, usually when their colors are bright and they have reached their full size.
  • Drying: They are then dried to reduce their water content. This can be done by spreading them out in the sun for several days or by using artificial dryers.
  • Grinding: Once the chilies are dry, they are ground to obtain chili powder. This stage is traditionally carried out using millstone mills or special grinders.
  • Infusion in oil: The chili powder is then mixed with oil, usually neutral vegetable oil such as soybean oil or sunflower oil. The mixture is heated gently to allow capsaicin and other compounds in chili to dissolve slowly.
  • Filtration and decantation: Once the infusion is complete, the chili oil is filtered, then decanted, to remove solid particles and obtain a clear oil.

COMPOSITION

Chili is composed of several bioactive compounds:‍

  • Capsaicinoids: The most abundant in chili is capsaicin, but there are also dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin. These compounds are responsible for the intense heat sensation when eating chilies.
  • Flavonoids: Quercetin, luteolin, and kaempferol are antioxidants that can help prevent cell damage caused by free radicals.
  • Carotenoids: Beta-carotene, lutein, and zeaxanthin are pigments responsible for the orange, red, or yellow color of chilies.
  • Vitamins: Chilies are rich in vitamin C, which is an important antioxidant for the immune system and skin health. They also contain vitamin A, vitamin E, and B vitamins.
  • Other compounds: Amino acids, fats, proteins, and minerals such as iron, potassium, and magnesium are also found.