The spicier the better!

There are two kinds of peppers: peppercorns (black pepper) from the Piper family, and bell peppers and chili peppers from the nightshade family Capsicum. The two plants are not related at all. The chemical that burns your mouth from capsicum peppers is called Capsaicin, and the one from peppercorns is called Piperine.

Black pepper enhances the digestion by increasing hydrochloric acid production, and diminishes gas and bloating. Currently piperine is studied as a natural way of treatment and prevention of breast and prostate cancers. It is, naturally, better if you grind your pepper yourself for each use and don't buy it already ground. (For your convenience the picture on the left is a link, in case you need to get one.)

Capsicum peppers contain more vitamin C than oranges, tons of vitamin A, potassium, iron and protein, and are very low in fat and calories. The health benefits of Capsaicin are:
1. It is a pain reliever: Externally as an active ingredient in many arthritis creams. Internally: for headaches, diabetic neuropathy pains, and shingles.
2. It helps to burn fat.
3. Increases serotonin levels in your brain and releases endorphins, making you feel happier.
4. Lowers bad cholesterol and promotes heart health.
5. Kills bacteria that causes ulcers.
The spicier the food is, the more Capsaicin is in it, and, therefore, the more healthy benefits it provides. Cayenne pepper has the most Capsaicin and the most vitamin A, so it is the most famous pepper for its healing qualities.