|Chili peppers have been part of the
human diet in the Americas since
about 7500 B.C.
Doctors traveling with Christopher
Columbus in the late 15th century recorded that the early people in the
Americas used chili peppers not only to add flavor and spice to their food, but
in medicine, as well.1
Today, the popularity of chili peppers is expanding, and many people
around the world eat chili peppers for a variety of reasons. Because of
their pungency, however, some people may not be able to eat as many
hot chili peppers as they would like.2
In his search for the undiscovered potential of vegetables, Susumu Yazawa, a
professor at Kyoto University, conducted ongoing research on the chili pepper,
which he speculated had a variety of benefits waiting to be tapped. In
his worldwide investigation of the amazing features of the chili pepper, which
is believed to have more than a thousand varieties, he and his group discovered
some less pungent peppers among the extremely pungent CH-19 variety of chili
peppers that are cultivated in Thailand. Through years of research, he
succeeded in reducing the pungency of this pepper variety.
Thus, a new sweet chili pepper was born that energized the body while exhibiting
no pungency. Professor Yazawa named it "CH-19 Sweet" pepper, and it
became a source for natural capsinoids, a key rare ingredient of Capsiate Natura.
CH-19 Sweet peppers
are rich in substances called capsinoids, which are similar in
molecular structure to capsaicin2-the
substance that gives hot chili peppers their heat. The degree of pungency
in capsinoids, however, is only 1/1000 of the pungency of capsaicin.* It takes
10,000 pounds of CH-19 Sweet peppers to produce one pound of capsinoids.
CH-19 Sweet peppers are grown on farms owned and operated by Ajinomoto Co. in
Thailand. The farms total over 1,000 acres (about 100 times the size of a
baseball stadium). The CH-19 Sweet peppers thrive in this idyllic setting,
surrounded by rice paddies, sugar cane fields and cassava plantations, and
refreshed by an invigorating breeze.
*Compared with the pungency threshold (the lowest
concentration), according to Ajinomoto Co.'s study.
1. Govindarajan VS, Sathyanarayana MN. Capsicum-production, technology,
chemistry, and quality. Part V. Impact on physiology, pharmacology,
nutrition, and metabolism; structure, pungency, pain,
and desensitization sequences. Food Sci. Nutri. 29 (1991): 435-474.
2. Hachiya S, Kawabata F, Ohnuki K, et al. Effects of CH-19 Sweet, a
non-pungent cultivar of red pepper, on sympathetic nervous activity, body
temperature, heart rate and blood pressure in humans.
Biosci. Biotechnol. Biochem. 71 (2007): 671-676.