Pimento pepper

The pimento pepper (Capsicum annum), a member of the capsicum family of peppers, contains phytochemicals that may have anti-inflammatory and antioxidant activities. Alkaloids, carotenoids, flavonoids, quercetin, and capsaicinoids are a few of them.

In experiments on animals, rats with obesity had their adipose tissue production of pro-inflammatory chemicals decreased by capsaicin, the spicy component of mild and hot peppers. Additionally, it reduced cell deterioration in mice's stomachs. But human research is required. Although less spicily, the pimento pepper is similar to the habanero pepper (Capsicum chinense). It is generally used to flavor a variety of prepared foods, such as stews and soups.