History
The West Indian pepper, whose scientific name is Capsicum chinense, originates from South America. It was the Spanish who introduced it to Europeans, although it was endemic to the region of Mexico. At the time, pepper accompanied all the dishes of Indigenous peoples, and they used its fruit juice to treat eye infections and applied flower poultices to wounds and injuries.
Around 1543, pepper was introduced to Europe as a condiment. It was later brought to the Caribbean and is now cultivated throughout the tropical regions of the world.
Today, it is widely used across the island. It should not be confused with the “vegetarian pepper” or sweet pepper, which is more elongated, whereas this one is rounder in shape.
Varieties
There are five main varieties of peppers and more than 1,200 species worldwide. The five varieties are:
- Capsicum annuum
- Capsicum baccatum
- Capsicum chinense
- Capsicum frutescens
- Capsicum pubescens
The West Indian pepper belongs to the Capsicum chinense variety.
There are 400 pepper species in Mexico alone! In Martinique, the recognized species is the habanero pepper.
It is called piment bondamanjak (Bondamanjak meaning “Madame Jacques’ bottom,” suggesting her light morals and insatiability). This pepper is extremely hot, considered one of the hottest in the world on the Scoville scale, which measures pepper intensity.
Small in size, it measures about 3 cm tall and 2 cm wide. It can be green, red, orange, or yellow. The plant is generally small, about 1 meter tall.
Medicinal Properties
Pepper is rich in antioxidants such as capsaicin, which increases the feeling of fullness and reduces food intake; flavonoids, which help fight cardiovascular diseases and cancer; and alpha‑tocopherol, which helps prevent certain cancers, cardiovascular diseases, and Alzheimer’s disease.
However, pepper is not recommended for people with irritable bowel syndrome, as they may be intolerant to certain condiments and spices. It is also not recommended for people suffering from gastroesophageal reflux.
Preparing it can irritate the respiratory system. One must protect the eyes and hands when cooking with it, as it can cause severe burning sensations in the eyes and sometimes on the hands. At high doses, peppers can irritate the stomach.
Very low in calories, it contains no fat.
Uses
Recommended in small quantities for beginners because of its strength, it delights those who enjoy spicy food. To reduce its heat, one should drink milk, eat yogurt, cheese, or bread. Drinking water, on the other hand, increases the burning sensation.
Bondamanjak pepper is used in the preparation of meat, fish, vegetables, and rice dishes. It flavors a wide variety of sauces and even blood sausage.
Pepper is the main ingredient in the local recipe for piments confits, a sauce made from… peppers.
