HerbMate Library

Chili Pepper

Capsicum annuum

Culinary Spice, Circulatory

Chili pepper is a hot pepper used for warmth, circulation-feel, and flavor. Its key compound is capsaicin, which is studied for pain signaling and metabolism effects—though tolerance matters.

Key Benefits

Supports ‘warming’ circulation-feel routines.
Can help food satisfaction and reduce reliance on sugar-heavy sauces.
Capsaicin is used in topical pain products (commercial formulas).

Common Issues It May Help With

Flavor support routines.
Cold-feeling ‘warming’ routines (subjective).

How To Use (Simple)

Use fresh or dried in cooking.
Start small and build heat tolerance.
Pair with fiber/protein meals for better overall metabolic impact.

Taste / Notes

Hot, bright, peppery (varies by type).

Evidence Level

Capsaicin has real evidence; effects depend on dose and person.

Cautions

Can aggravate reflux, gastritis, ulcers, or IBS. Avoid high intake if it triggers symptoms. Handle carefully—eyes will hate you.

Interactions

Use caution with blood thinners if consuming large amounts regularly.

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