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Capsicum annuum - Katphala

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Green-chilli

Capsicum is a popular species cultivated world wide. Despite being a single species, the capsicum annum has many forms, with a variety of names, even in the same language.

Uses

Cold, Fever, Asthma, Digestive problems, Skin eruptions, Sprains, Unbroken chilblains, Neuralgia, Pleurisy

Parts Used

Flowers, Fruits, Leaves.

Chemical Composition

Capsaicin, a red colouring matter, oleic, palmitic and stearic acids[1]

Common names

Language Common name
Kannada
Hindi Shimla mirch
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit
English Capsicum, Sweet Pepper


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Katu

Guna

Laghu, Ruksha

Veerya

Ushna

Vipaka

Katu

Karma

Kapvata shamaka, Pitta vardhaka

Prabhava

Habit

Stout herb

Identification

Leaf

Kind Shape Feature
Simple Alternate Elliptical to lanceolate, with smooth margins (entire)

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual Around 1.5 cm Yellow 5 The small flowers are borne singly or, rarely, in pairs in the axils

Fruit

Type Size Mass Appearance Seeds More information
Berries pod 7–10 mm (0.28–0.4 in.) long pome Ripening to green, yellow, orange, red, or purple But with no sutures—that vary considerably in size and shape Many {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds.

How to plant/cultivate

Capsicums (Capsicum annuum) and chillies (Capsicum frutescens) are cultivated as annual vegetables while the edible parts are botanically fruit.[3]

Commonly seen growing in areas

Landscape in vegetable gardens, Landscape as cultivated

Photo Gallery

References

External Links