**Abstract**

*Capsicum* pods (or chili pepper) constitute the world's second most consumed vegetable crop and spice after tomato in our daily culinary practice. Five indigenous species that are widely domesticated in various parts of India include *Capsicum annuum* L.*, Capsicum chinense* Jacq.*, Capsicum frutescens* L.*, Capsicum baccatum* L., and *Capsicum pubescens* L. The chili pods of *C. chinense* Jacq (locally known as *Bhut Jolokia* in the Assam state of India) was officially recognized as the world's hottest *Capsicum* variety according to the Guinness Book of World Records. Capsaicinoids, a group of chemical principles present in matured *capsicum* pods, are responsible for the pungency as well as pharmacological/medicinal properties of capsicum. Some important capsaicinoids include capsaicin, followed by dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Traditional practices of capsicum pods of *Bhut Jolokia* have been well documented for the management of various human disorders/ailments, particularly in the north-eastern region of India. In modern medicine, *Bhut Jolokia* pods have been used in the treatment of arthritis, gastritis, toothache, and musculoskeletal and neuropathic pain including other pharmacological disorders and microbial infections. Capsaicinoids have been reported to exhibit a diverse range of biological effectiveness such as antioxidant, analgesic, and anti-inflammatory, anticarcinogenic effects.

**Keywords:** *capsicum*, capsaicinoids, capsaicin, *Bhut Jolokia*, *Dhan Jolokia*, indigenous, Indian varieties, pungency, traditional uses, medicinal properties
