**7. Red chili**

Out of the wide variety of species under genus *Capsicum* like frutescens, pubscens, baccatum etc., dried fruits of *Capsicum annum* L. are the most commonly used spice of Solanaceae family. Commonly known as red chili, lal mirch, this plant is native to Central and South America and is cultivated in many parts of the world such as India, China. Biochemical analysis of red chili led to the identification of capsaicinoids (capsaicin, dihydrocapsaincin) (**Figure 6**), antioxidant vitamins (ascorbic acid, vitamin E), carotenoids (β - carotene, β cryptoxanthine) and several organic acids and minerals [116, 117]. Red chili has a phenolic substance, capsaicin responsible for its pungent smell and irritant properties. Capsaicin excites nociceptors that induce pain along with rise in temperature giving a sensation of heat (pungency). As spicy is not one of the five basic tastes viz. sweet, sour, bitter, umami and salty, heat produced by capsaicin is considered as taste of red chili.

Capsaicin also exhibits anti-inflammatory properties [118]. It showed protective effects against gastric mucosal injury (ethanol-induced) in rats [119].
