*Pepper dem gang!*. Only a few will understand the slang!
The Yoruba speaking tribe in Nigeria is well known for her love for pepper. So much so that they have a popular saying; *emi ti o je ata, emi tintin, emi ti o je ata, emi yepere* meaning that a soul that does not eat pepper is a weak soul. Hence, it is not uncommon to find pepper in almost everything that a Yoruba person eats. As a Yoruba person myself, I will not be too surprised to see a peppered bread in the nearest future :).
To give further credence to this assertion, most health-related problems that result in sores developing on the tongue are often referred to as *ma je ata* ( do not eat pepper) simply because the sore prevents its victims from eating anything peppery. In addition, a recuperating person is often locally recommended to take something extra peppery for quick recovery. I remember vividly when I was still young and came down with [tonsillitis](https://www.mayoclinic.org/diseases-conditions/tonsillitis/symptoms-causes/syc-20378479), a mixture of *ata ijosin* (a species of pepper) and local gin was prepared for me and interestingly, the infection went away within few days.
The pepper/local gin mixture that brought me relief from tonsillitis did so not without some side effects. This is because the variety of pepper used in this case was extra peppery, an attribute that was further reinforced by its rawness (cooking actually decreases the peppery effect) and dryness (drying further concentrate the active components). Most notable of the side effects is the dizziness that ensues every time I take the mixture. Why am I attributing the dizziness to the pepper and not the local gin?
The answer to the question is quite simple. The dizziness effect is something that is felt whenever I partake in a meal with a lot of pepper. Hence, it is really not difficult or erroneous to attribute the dizziness to the pepper in the case of pepper/local gin mixture. Furthermore, the same effect has been reported in several cases of too much pepper in foods.
The tolerance for pepper, however, varies from one individual to another, household to households and even from ethnic group to ethnic group within the same the Yoruba tribe. For example, a particular ethnic group is famously known for her love in using fresh and uncooked *atarodo* (Scotch Bonnet pepper or Carribean pepper) slightly garnished with common salt (NaCl) to drink gaari (a local food made from cassava).
Which pepper are we even talking about here?
Definitely, it is not the infamous [Pepper rock band](https://en.wikipedia.org/wiki/Pepper_(band)) neither is it [Piper the pepper plant](https://en.wikipedia.org/wiki/Piper_(plant)). I have been talking about species of flowering plant in the Genus *Capsicum*. There are currently about 20 to 27 species of plant in the genus with each species having numerous varieties or cultivars.
The most common species of *Capsicum* found in Yorubaland include *Capsicum chinense* otherwise known as *atarodo*, Scotch Bonnet pepper or Carribean pepper, *Capsicum frutescens* locally known as *ata ijosin*, and *Capsicum anuum* locally known as *tatashe*.
The peppery or hotness feelings in the mouth as a result of pepper consumption is due to the presence of a bioactive compound known as [capsaicin](https://en.wikipedia.org/wiki/Capsaicin). This compound however, varies in concentration from one *Capsicum* species to another and even within the same species that grow under different environmental conditions. Ever since its successful isolation and synthesis in the laboratory, capsaicin has found some usefulness for humans. It serves as one of the components of [pepper spray](https://en.wikipedia.org/wiki/Pepper_spray), as postherpetic neuralgia in topical form and a host of other health benefits which can be found [here](https://www.uspharmacist.com/article/capsaicin-risks-and-benefits).
Just like I pointed out earlier using my own experience, there are certain risks associated with capsaicin. These effects may be mild or serious depending on the quantity of the compound ingested and the tolerance of the person that ingested it. Nausea, abdominal pains, dizziness, and burning diarrhea are some of the health effects reported to have been associated with capsaicin ingestion.
In conclusion, I am calling on my Yoruba folks to slow down a bit on pepper consumption. Much as capsaicin consumption has some medicinal benefits, it is now obvious that it also has several downsides. Pepper is not a drug for all your ailments. Let everything be in moderation.
Thank you all for reading.
*Have you found out the meaning of pepper dem gang yet?*
Resources
- http://www.afrolems.com/2012/11/28/what-are-scotch-bonnet-peppers/
- Elufioye et al. (2012). Ethnomedicinal Study and Screening of Plants Used for Memory Enhancement and Antiaging in Sagamu, Nigeria. European Journal of Medicinal Plants 2(3): 262-275, 2012
- https://www.uspharmacist.com/article/capsaicin-risks-and-benefits