EU_Declaration_91053.pdf
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Botanical Name: Capsicum annum Common name: Pepper, Chilly Read More
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Botanical Name: |
Capsicum annum |
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Common name: |
Pepper, Chilly |
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Plant family: |
Solanaceae |
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Genus: |
Capsicum |
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Appearance/Color: |
Viscous dark red liquid |
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Odor: |
Hot, spicy, pepper like |
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Blends With: |
None |
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Origin |
India |
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Source |
Seed |
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Method of Extraction |
Steam Distillation |
Chilli or hot pepper (Capsicum annuum L.,) is economically most important and valuable spice and vegetable crop throughout the world. Chilli is native to New Mexico and the Portuguese introduced chillies in Indo-Pak subcontinent from Brazil in 16th century. India is the world’s largest producer, consumer and exporter of chillies in the world, contributing 40% of the total world production. Other major chillies producing countries are China, Bangladesh, and Peru.
Chili seed essential oil is derived from the steam distillation of hot pepper seeds. The result is a semi-viscous dark red essential oil known as chili seed oil. It has wonderful therapeutic properties including the ability to stimulate blood circulation making it especially beneficial for healing wounds and aiding in hair growth by delivering vital nutrients to the scalp.
Peppers were one of the earliest plants cultivated in the New World. Archeological evidence suggests that peppers were used as food ingredients in Peru more than 8,000 years ago. Columbus mistakenly applied the label ‘pepper’ to the plant he found growing in Caribbean gardens, likely confusing it with the highly prized but botanically unrelated black pepper. Within 100 years, peppers had spread around the world and today constitute the defining ingredient in traditional cuisines worldwide, including countries such as Italy, Thailand, Hungary, India, Spain, China and Holland.
Botanically, most cultivated peppers today are Capsicum annuum (most common), C. frutescens (tabasco), C. chinense (habanero), or crosses within and among these various species.
Chilli is vulnerable to several pathogens, including the viral diseases and till date 65 viruses are reported to infect chilli resulting in heavy yield losses. Mostly, the viruses are spread or transmitted by infected seeds, insects and or by the mechanical tools. Most of the viral diseases are difficult to diagnose due to significant overlap of symptomatology. Symptoms produced by different viruses are mosaic pattern on leaves, yellowing, ring spots, leaf deformation, curling of leaves, and stunting of plants.
Capsicum Oil in Pharma
Capsicum (Capsicum annuum), also known as cayenne pepper, has been used orally for upset stomach, toothache, poor circulation, fever, hyperlipidemia, and heart disease prevention. Capsicum can be used topically to treat pain associated with osteoarthritis, shingles, rheumatoid arthritis, post-herpetic neuralgia, trigeminal neuralgia, diabetic neuropathy, fibromyalgia, and back pain. Others have used capsicum for relief of muscle spasms and even as a gargle for laryngitis.
Essence of Capsicum Oil
Peppers form a significant part of the human diet in many parts of the world. Fruits are consumed in fresh, cooked, or processed forms. Fresh peppers are often used in salads. Chilies are also sold as frozen, canned, dried (whole or crushed pieces), and pickled fruit. Fruit is also processed into various fermented products, powders, sauces, curry pastes, and salsas. Dried chilies are often ground into powders and added into various culinary preparations and other dishes. Fresh or dried chilies are also used to make hot sauce. Chili in the form of powder or paste is a vital ingredient of Indian curries. Fresh market types, such as bell, Cuban, and squash, are usually non-pungent and eaten raw or stir-fried.
Chili seed essential oil is a unique addition to cosmetic applications, personal care formulations, soaps, perfumery, incense, candles, and aromatherapy.
COMMON USAGE
· Prevents chronic disease
· Stimulates immune system
· Relieves stomach issues
· Clears sinus congestion
· Prevents macular degeneration
· Relieves pain
· Improves cognitive levels
· Prevents cancer
· Reduces skin inflammation
· Lowers blood pressure
Ingredients:
|
S.No |
Key Constituents |
Strength (%) |
|
1 |
Capsaicin |
0.1-0.5 |
|
2 |
Capsaicinoids |
65-75 |
|
3 |
Palmitic acid |
15,98 |
|
4 |
Diethylhxyl adipate |
2,02 |
|
5 |
Methyl linoleate |
1,58 |
|
6 |
Aliphatic dimethyl L ester |
4,18 |
|
7 |
Oleic acid |
12,26 |
|
8 |
Linoleic acid |
47,09 |
|
9 |
b-Monolinolein |
6,33 |
TOXICOLOGICAL INFORMATION
Safety Summary
· Hazards; May cause Skin Irritation.
· Cautions: Prevent direct contact.
· Toxicological Data:
o OralLD50 (rat) : > 3,000 mg/Kg
o Dermal LD50 (Rabbit) : >2500mg/Kg
o Inhalation LC50 (rat) : >10,000gm/m3/4H
o Skin: Mild Irritant (human)
Organ Specific Effects
· Adverse skin reactions: May cause skin irritation.
Other Details Are not available.
No adverse health effect expected if the product is handled in accordance with this Safety Data Sheet and the product label. Symptoms or effects that may arise if the product is mishandled and over exposure occurs are:
· Ingestion: No adverse effects expected. However, large amounts cause Nausea and vomiting.
· Eye Contact: May be an eye irritant.
· Skin Contact: Contact with skin may result in irritation. Repeated prolonged skin contact may lead allergic contact dermatitis.
· Inhalation: Breathing in vapor, mists or aerosols may produce respiratory irritation.
ECOLOGICAL INFORMATION
· Acute aquatic toxicity: Not determined
· Persistence and degradability: Not available.
· Bioconcentration Factor: Not determined
· Mobility in soil: Not available.
· Results of PBT and vPvB assessment: Not determined
Do not discharge into the environment, especially not into waterways, sewers and the environment.
