Yellow squash pepper
StarCapsicum chinense
Synonyms: Capsicum sinense, Capsicum annuum var. chinense, Capsicum toxicarium
Western Herbalism Properties
Traditional Uses
Capsicum chinense and other domesticated chillies have been cultivated in the Americas for at least 6,000 years and were used by indigenous peoples of Amazonia, the Caribbean and Mesoamerica as both food and medicine, including as a digestive stimulant, topical counter-irritant for joint and muscle pain, and antimicrobial preservative (Bosland and Votava, 2012; Perry et al., 2007).
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Botanical Description
Capsicum chinense is a perennial (often grown as an annual) shrubby herb of the Solanaceae family, native to tropical lowland regions of the Americas, principally the Amazon basin and the Caribbean. It typically grows 0.5 to 1.5 m tall, with much-branched, slightly woody stems and ovate to elliptic, dark green leaves 5 to 15 cm long with entire to slightly wavy margins. Flowers are borne in clusters of two to five (rarely solitary) at each node, distinguishing the species from related Capsicum annuum; the corolla is creamy white to greenish-white with a slight constriction at the calyx, and the calyx of mature fruits is characteristically annular-constricted. The fruits are extremely variable, ranging from small, rounded, yellow squash-shaped pods to elongated, wrinkled habanero and scotch bonnet types, and are among the hottest cultivated chillies, with capsaicin contents producing pungency exceeding one million Scoville heat units in select cultivars.
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.
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