Cayenne pepper

A large red cayenne

Heat: Hot (SR: 30,000-50,000)

Cayenne pepper flakes

The Cayenne is a red, hot chili pepper used to flavor dishes, and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The Capsicum genus is in 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 powdered spice known as cayenne pepper.

Cayenne is used in cooking spicy hot dishes, as a powder or in its whole form (such as in Szechuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units. It is also used as a herbal supplement, and was mentioned by Nicholas Culpeper in his book Complete Herbal.

Etymology

Cayenne pepper is considered to be misnomer by the American Spice Trade Association, which prefers the more generic term red pepper. Generally speaking any of a number of peppers are called cayenne.

Cultivation

Most cultivated varieties of Cayenne Capsicum annuum can be grown in a variety of locations and need approximately 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 2–4 feet of height and should be spaced three feet apart.^[1]

Chilis are mostly perennial in sub-tropical and tropical regions however they are usually grown as annuals in northern climates. They can be overwintered if protected from frost and require some pruning.^[2]

In Cuisine

Cayenne peppers used during the marination of chicken.

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.^[3]

In Medicine

Cayenne contains a pungent resin-like substance known as capsaicin. This chemical, the active ingredient of pepper spray or mace, relieves pain and itching by affecting sensory nerves. Capsaicin temporarily causes various neurotransmitters to release 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.

Cayenne (Capsicum frutescens or Capsicum annuum)is a Falvon (USDA reference http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/Flav02-1.pdf page 68) and as such is a vasodilator (page 1 same reference) (it causes your blood vessels to open). Eating it or sprinkling the common powder from a grocery store shaker can thus have many beneficial effects such as causing near instant warming of the hands and feet on cold days or in people who have reduced circulation in their extremities because it increases the flow of warming blood by opening the blood vessels. The effect is real, not psychological (i.e. others can feel your hand temperature rise and see reddening of the skin and your body will lose heat faster from your extremities) Extreme amounts cause sweating on the skin for this reason.

Exploiting these effects, cayenne has been used in traditional medicine for centuries, variously^[4]

• As a stomachic, for gastrointestinal tract aches, cramps, and gas
• As a circulatory system tonic
• As a counterirritant for rheumatic and arthritic pains. A counterirritant is something which causes irritation to the area to which it is applied. Rubbing it into the skin distract affected nerves from the original irritation, such as joint pain in the case of arthritis
• As a gargle for sore throat
• As a vasodilator to open blood vessels with effects such as warming hands and feet and assisting in circulation in the heart. Grocery store Cayenne peeper powder in a shaker can be added sprinkled in water or drinks for almost instant effect.
• As the main ingredient in "Thum" anti-thumb sucking nailbiting

References and notes

5. USDA Database for flavonoid content of selected foods January 2007 pages 1 and 68 http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/Flav02-1.pdf

See also

• Chili pepper
• Sialagogue