Capsicum piuranum
Image: The New York Botanical Garden (cc-by)
NameCapsicum piuranum
Scientific NameCapsicum piuranum Barboza & S.Leiva
Plant FamilySolanaceae
Natural HabitatNative to the Piura Department, Huancabamba Province in Peru, found along roadsides and streams at elevations between 2311-2459 meters. It thrives in high-altitude, tropical to subtropical environments.
Parts Usedfruit,leaf
Medicinal Actionsanalgesic,anti-inflammatory,antimicrobial,antioxidant
Traditional UsesSpecies within the Capsicum genus are traditionally used for their pungent properties to stimulate circulation, relieve pain, and aid digestion. They are also applied topically for muscle aches and arthritis, often in the form of poultices or salves.
Active ConstituentsCapsaicinoids, Carotenoids, Vitamin C
Preparation Methodspowder,infusion,tincture,poultice,salve
Contraindications & WarningsCan cause irritation to skin and mucous membranes; avoid contact with eyes. Use with caution in individuals with gastrointestinal sensitivity or those taking blood-thinning medications.
Cultivation NotesPrefers a high-altitude, tropical to subtropical climate with well-drained soil. Requires full sun and consistent moisture. Propagation is typically by seed.
Rarityrare
Description
Capsicum piuranum is characterized by its yellow, tubular-campanulate flowers with five somewhat reflexed, hairy lobes. Its leaves are oblong-lanceolate, 10-13 cm long and 3-5 cm wide. The fruit is an immature green berry, which dries to white, containing compressed seeds and subtended by a purplish calyx.
