Cayenne pepper
Encyclopedia : C : CA : CAY : Cayenne pepper
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| Heat : Hot (SR: 40,000-90,000) |
Cayenne pepper is a hot red pepper used to flavor dishes; its name comes from the city of Cayenne in French Guiana. Its powder form comes from the fruit of several cultivated varieties of the Capsicum baccatum and Capsicum frutescens very closely related to bell peppers, jalapeños, paprika, and others; as species of the nightshade family (Solanaceae).
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powder.
Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Szechuan cuisine). It is generally rated at 40,000 to 90,000 Scoville Units.
When handling cayenne, use caution. Accidentally placing your hands (or the object you used when working the cayenne) in or on sensitive areas (such as the eyes, nose, mouth, or groin), severe burning will be the result.
It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal.
Additionally, cayenne has many beneficial medicinal qualities. Cayenne is a traditional treatment, as well as modern, most notably for the pulmonary and digestive systems.
Historical or traditional use:
The potent, hot fruit of cayenne has been used as medicine for centuries. It was considered helpful for various conditions:
- Gastrointestinal tract: including stomachaches, cramping pains, and gas.
- Diseases of the Circulatory System. It is still traditionally used in herbal medicine as a circulatory tonic (a substance believed to improve circulation).
- Rheumatic and arthritic pains: Rubbed on the skin it causes, what is termed as, a counterirritant effect. A counterirritant is something which causes irritation to the area that it is applied. This makes it distract the nerves from the original irritation (such as joint pain in the case of arthritis).
Active Components:
Cayenne contains a resin like pungent substance known as capsaicin. This chemical relieves pain and itching by affecting sensory nerves. Capsaicin temporarily causes the nerves to release various neurotransmitters from these nerves, leading to their depletion. Without the neurotransmitters, pain signals can no longer be sent. The effect is temporary. Capsaicin and other constituents in cayenne have been shown to have several other actions, including reducing platelet stickiness and acting as antioxidants.
| Herbs, seasonings and spices | |
| Herbs | basil · bay leaf · borage · chives · coriander leaf (a.k.a. cilantro) · dill · marjoram · fennel · mint · oregano · parsley · rosemary · sage · savory · tarragon · thyme · |
| Seasonings | curry powder · lemon · liquorice · MSG · onion powder · saccharin · salt · stevia · sugar · vanilla · vinegar · |
| Spices | allspice · anise · cardamom · cayenne pepper · chile powder · cinnamon · clove · coriander seeds · cumin · fenugreek · garlic · ginger · nutmeg · paprika · pepper · saffron · sarsaparilla · sassafras · tamarind · turmeric · white mustard · |
See also
Links
- * [http://www.jcrows.com/cayenne.html#Wheeler The Household Physician & JCrowes.com information about Cayenne
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