Besbaas

Besbaas (also known as basbaas or qaji) is the fruit of plants in the genus Capsicum, known for their distinctive pungent taste. The plant belongs to the large family Solanaceae, which also includes potatoes, tomatoes and tobacco. The fruits vary in size, color and level of pungency: they can be green, red, yellow or black.

The pungency of besbaas comes from chemical compounds called capsaicinoids, of which capsaicin is the most prominent. Capsaicin activates pain receptors in the mouth and throat, producing a burning sensation unrelated to actual heat. The intensity of pungency is sometimes measured on a scale called the Scoville scale.

Origin and distribution

Capsicum plants originated in the Americas, in the warm regions of Central and South America, where indigenous peoples cultivated them for a long time. Following extensive voyages in the 15th and 16th centuries, besbaas reached Europe, Africa and Asia, and was rapidly adopted into the cuisines of many regions. Today it is grown in many parts of the world, including East Africa.

Use in Somali cuisine

In Somali cuisine, besbaas is used in two ways: the fresh fruit eaten whole or sliced, and as a sauce or paste called basbaas made from peppers, onions (lime-cured or otherwise), spices and sometimes meat or potatoes. The pepper paste is served with rice, pasta, stewed meat, canjeero (spongy flatbread) and stew. The ripe fruits are also made into a hot sauce added to spice blends.

Nutrition and health

Fresh besbaas contains vitamin C and pigmented compounds such as carotenoids. There is scientific investigation into the effects of capsaicin on pain and inflammation, but findings remain inconclusive. People with stomach or digestive conditions sometimes reduce their consumption of hot pepper.