Hot pepper (Capsicum annuum)
The hot pepper, known under different popular names is an annual herbal plant from the Southern and
For medicinal purposes we use the mature fruits, harvested and dried in an aerated, clean place or in an oven, at 50 – 60º C. It is kept in paper bags grinded, known as paprika.
The hot pepper cures the cold and the flu.
Here are some very efficient recipes, recommended by our specialists for the winter affections:
The flu can be stopped when the infection has the irradiating point situated in the throat with 2 – 3 cups of hot tea from marjoram or rosemary combined with a pinch of hot pepper seeds.
The cold can be treated by eating soups and sauces with hot pepper because it clears the nose and intensifies the blood flood in the head. If your odor sense has been lost because of the cold inspire next to a splinter cut into a fresh pepper.
The sore throat can be healed with hot peppers, by adding a pinch of hot pepper seeds to 2 spoons of boiling water. Leave for 20 minutes and the mix with 3 spoons of honey. Swallow slowly for a faster effect.
Cough can be treated as it follows: mince 20 hot peppers and cover with ½ liter of brandy. Store in a hermetically sealed jar for 7 days, filter and pour into a bottle stored closed in a dark place. Drink a spoon of product dissolved in a glass of water; due to its antiseptic properties it stops the cough immediately.