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14-September-2008 18:38:44 - Cayenne pepper August 2007 A large red cayenne A large red cayenne Heat: Hot SR: 30,000-50,000 Cayenne pepper thick on the ground Cayenne pepper thick on the ground The Cayennee 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 Complete Herbal. Contents 1 Medicinal Purpose 2 Active components 3 Etymology 4 Cultivation 5 References and notes 6 See also Medicinal Purpose The potent, hot fruit of cayenne has been used as medicine for centuries. In addition, it has been used for the following problems: 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. Rheumatic and arthritic pains: Rubbed on the skin it causes a counterirritant effect. A counterirritant is something which causes irritation to the area to which it is applied. This makes it distract the nerves from the original irritation such as joint pain in the case of arthritis. Sore throat: If gargled with water it can work as an effective treatment for sore throats. Styptic: Application of cayenne powder has traditionally been considered to have a powerful coagulating ability. Thermogenic: Cayenne pepper is used both internally and externally in colder climates to protect against frostbite, it may be used in a crushed or powdered form in socks or taken internally in a tea to increase body temperature and circulation to the extremities.1 Active components Cayenne peppers used during the marination of chicken. Cayenne peppers used during the marination of chicken. 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. 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 Capsicum frutescens can be grown in a variety of locations and needs 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.2 Chillies 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.3 References and notes ^ WHFoods: Chili pepper, dried ^ Growing: Cayenne ^ South Devon Chilli Farm : Overwintering See also Chili pepper Sialagogue v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Cayenne_pepper Categories: Chili peppers | Medicinal plants | SpicesHidden category: Articles needing additional references from August 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch Español עברית Lëtzebuergesch Magyar Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Português Suomi Svenska This page was last modified on 7 September 2008, at 03:48
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