Nightshade
17 ingredients tagged "Nightshade" — how they affect digestion, energy, sleep, and mood.
- Aji Amarillo Aji amarillo is a yellow chili pepper native to Peru, commonly used fresh or as a paste in Andean cuisine. It is a nightshade vegetable with moderate levels of vitamin C and capsaicinoids, the compounds responsible for its heat and some digestive effects.
- Bell Pepper A nightshade with no heat — exceptionally high in vitamin C, generally well-tolerated, but a trigger for people who react to the nightshade family or have reflux.
- Capsaicin The compound that makes chili peppers hot — a powerful gut and nerve stimulant that helps digestion in some and triggers reflux, nausea, or pain in others.
- Cayenne Ground hot pepper concentrated in capsaicin — heat receptor activator, common reflux trigger, with modest evidence for metabolism and pain modulation.
- Chili Pepper The plant source of all dietary capsaicin — varieties from mild poblano to ghost pepper share the same TRPV1 mechanism and the same reflux risk.
- Chili Powder Chili powder is a spice blend made primarily from dried chili peppers, containing capsaicinoids that produce heat and have been studied for effects on digestion and thermogenesis. It is commonly used as a seasoning in cooking and food products.
- Dried Chili Dried chili peppers are dehydrated fruits of Capsicum plants, containing capsaicinoids that produce pungency and have modest metabolic and sensory effects on the digestive system.
- Eggplant A nightshade with high histamine and a sponge for fat — relevant for histamine intolerance, nightshade-sensitive people, and reflux.
- Gochugaru Gochugaru is a coarsely ground red chili pepper powder from Korea, made from sun-dried gochugaru peppers. It contains capsaicin, a bioactive compound that can affect gastric sensitivity and produce a modest, temporary effect on thermogenesis.
- Harissa Harissa is a North African chili pepper paste made from dried red peppers, spices, and oil, commonly used as a condiment and cooking ingredient. It contains capsaicin from chili peppers, which can influence digestive comfort and may affect reflux symptoms in susceptible individuals.
- Nightshades A plant family — tomatoes, potatoes, peppers, eggplant, tomatillos — often blamed for worsening inflammation and joint pain, though the evidence is mixed.
- Paprika Paprika is a ground spice made from dried peppers of the Capsicum genus, rich in carotenoids and — in hot varieties — capsaicinoids. It is a nightshade-family product commonly used for color and mild flavor in savory dishes.
- Potato A nightshade staple — high-glycemic when prepared as fries or chips, but a useful fiber and potassium source as a whole baked potato.
- Sriracha Sriracha is a chili-based hot sauce made from red chili peppers, garlic, vinegar, sugar, and salt. Its main active compound is capsaicin, which triggers heat perception via TRPV1 receptors and has modest effects on metabolism and digestion.
- Tomatillo Tomatillo is a small, green fruit from the nightshade family, native to Mexico and Central America, with a tart flavor and modest nutritional profile. It is a source of vitamin C and fiber while remaining low in calories and natural sugars.
- Tomato Acidic nightshade — a common reflux and migraine trigger, but also one of the best dietary sources of lycopene and other antioxidants.
- Tomato Sauce Tomato sauce is a cooked preparation of tomatoes, often with added salt, oils, and seasonings, commonly used as a base for pasta dishes and other foods. It contains lycopene and some vitamin C, though levels vary by processing and added ingredients.
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