The fruit of the pepper contains many spores and appears in a variety of colours, depending on the variety, and gradually becomes red or yellow as it ripens. Its shape also varies, depending on the variety, from conical and long to spherical. Depending on the variety, the degree of pungency (capsaicin), measured in Scoville units, also varies.
Capsaicin, the main component of a hot pepper, has anti-inflammatory, antioxidant, anti-cancer, antimicrobial, antihypertensive, etc. Also, hot peppers contain vitamin C, vitamin pro-A, B vitamins, etc.
The consumption of hot peppers has been shown to contribute to longevity, lower blood pressure, avoid cancer (lung) and against obesity, reducing hunger and boosting metabolism.
