Hot Pepper Research Paper
1.1 Description
Common name: pepper, chili, chile, aji, paprika and capsicum
Species: Capsicum annuum
Family: Solanaceae
Origin: Mexico & central America
Hot peppers: forms of three species with pungent fruits are cultivated in the tropics. The terminology is very involved. C. frutescens L. tabasco, chili, goat or spur pepper.
Physical characteristics:
A perennial with small, erect, tapering fruits often two or three together at a node; the fruits of moat varieties are red, of some yellow or even black.
Sensory characteristics:
It is used to provide the pungency or “heat” of the regional food. (Hutton, 2003)
Nutritional profile of hot pepper and its significance to human health:
Hot pepper includes water, fixed (fatty) oils, steam-volatile
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When the seeds are ripe, they are used as flavorings and for thickening sauces. Poppy seeds are used whole, ground, as a paste, or as pale yellow nutty oil. (Raghavan, 2000)
Sensory characteristics: poppy seed has a nutty and slightly sweet taste with a slightly smoky aroma. (Raghavan, 2000) Poppy seeds, when toasted, acquire a nutty flavor with a hint of dustiness in the finish, a warm, nostalgic taste that comforts the palate. (Allen, 2007)
Nutritional profile of poppy seed and its significance to human health:
Poppy seeds are devoid of any narcotic compounds, but have high nutritive value and are used as a food and a source of edible oil. They are used in breads, curries, sweets and confectioneries. Analysis of Indian poppy seeds showed moisture 4.3-5.2%, protein 22.3-24.4%, crude fibre 4.8-5.8%, calcium 1.03-1.45%, phosphorus 0.79-0.89% and iron 8.9-11.1mg/100g. Seeds also contain thiamine, riboflavin, nicotinic acid and lecithin. Mirror minerals in the seeds include iodine (6µg/kg). (Peter,
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According to Central Narcotics Bureau of Singapore, poppy seeds are classified as prohibited goods in Singapore. As such, the import of poppy seed into Singapore would be very difficult. Besides that, marketing the product in Singapore would be restricted by the government. Thus, poppy seed should not be considered to be processed into health food production.
Reference:
• JEON, GEONUK, CHOI, YOUNGMIN, LEE, SEON-MI, KIM, YOUNGHWA, OH, MOONHUN, JEONG, HEON-SANG and LEE, JUNSOO, 2012, Journal of Food Biochemistry. Wiley Blackwell. Vol. 36 Issue 5, p595-603. 9p. [Online] available from: http://web.b.ebscohost.com.ezp1.lib.sp.edu.sg/ehost/detail/detail?sid=8ca33c2d-cf7b-4c85-a49a-20a76087a189%40sessionmgr115&vid=0&hid=126&bdata=JnNpdGU9ZWhvc3QtbGl2ZSZzY29wZT1zaXRl#db=buh&AN=82179037
• Chen, Lei and Kang, Young-Hwa, 2014, In Vitro Inhibitory Potential Against Key Enzymes Relevant for Hyperglycemia and Hypertension of Red Pepper ( Capsicum annuum L.) Including Pericarp, Placenta, and Stalk, Wiley Blackwell, Jun2014, Vol. 38 Issue 3, p300-306. 7p. [Online] available from:
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