Chili spur pepper |
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 | Capsicum Annuum L. var. acuminatum Fingerh. Ex US |
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 | Solanaceae |
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 | Chili spur pepper |
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 | Phrik doey kai, phrik num, phrik luang, phrik man, phrik laeng, phrik yai (Agricultural Extension Depsrtment, 2007) |
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 | Shrub 1-3 year, 20-100 cm. high, bristle stem. Leaves simple, acuminate. Flower solitary, around the nodes. Fruit long and slender green when young and turns red when mature. Seeds numerous, round, flat. (Agricultural Extension Department, 2007) |
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Carbohydrates, fiber, protein, calcium phosphorus, iron, beta-carotene, Vitamins A, B1, B2 and C (Phak Phuen Ban Ahan Phuen Mueang, 2007, p. 64) |
Very spicy hot taste, relieves wind and stomach cramps or stuffiness, used as tonic, used as an ingredient to treat bruises, aches and pains of muscles or joints, improves blood circulation. (Wut Wuthithamwet, 1997, p. 313; Phak Phuen Ban Ahan Phuen Mueang, 2007, p. 64) relieves cramps, has antibacterial properties, the capsaisin helps prevent cancer. (Phak Phuen Ban Ahan Phuen Mueang, 2007, p. 64) Stem is also spicy hot and can be roasted and soaked in water for drinking as a diuretic and to treat muscle cramps, aches and pains. (Wut Wuthithamwet, 1997, p. 313) |
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Agricultural Extension Department. (2007). Phak Phuen Ban. Retrieved 10 June 2007from http://singburi.doae.go.th/acri (in thai). Phak Phuen Ban Ahan Phuen Mueang. (2007). Bangkok: Fa Aphai Co., Ltd. (in thai). Wut Wuthithamwet (1997). Saranukrom Samunphrai: Ruam Lak Phesatchakam Thai. Bangkok: Odean Store. (in thai). |
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