Know your Peppers: Cayenne

by Mike July 17, 2011

A powerful local stimulant, with no narcotic effect.

The cayenne pepper—also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper—is a hot, red 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, jalapenos, 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 of the same name.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan 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 an herbal supplement, and was mentioned by Nicholas Culpeper in his 17th century book Complete Herbal.

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 (0.6–1 metre) of height and should be spaced 3 ft (1 m) apart.

Chilis are mostly perennial in sub-tropical and tropical regions; however, they are usually grown as annuals in temperate climates. They can be overwintered if protected from frost, and require some pruning.

Description:

Cayenne or Capsicum derives its name from the Greek, 'to bite,' in allusion to the hot pungent properties of the fruits and seeds. Cayenne pepper was introduced into Britain from India in 1548, and Gerard mentioned it as being cultivated in his time. The plant was described by Linnaeus under the name of C. frutescens proper. This species appeared in Miller's Garden Dictionary in 1771. It is a shrubby perennial plant 2 to 6 feet high. Branches angular, usually enlarged and slightly purple at the nodes; petioles medium; peduncles slender, often in pairs, and longer than the fruit; calyx cup-shaped, clasping base of fruit which is red, ovate, and long; seeds small and flat, from ten to twenty-nine. The cuticle of the pericarp is uniformly striated and in this particular is distinct from other species. Taste very pungent and smell characteristic. It is difficult to determine the source of true powdered Capsicum, as the colour is affected by light, so that it should always be kept in dark receptacles. African pepper is generally light brownish-yellow colour and very pungent; its pungency appears to depend on a principle called Capsicin. Cayenne is sometimes adulterated with oxide of red lead, which may be detected by digesting in dilute nitric acid. Other adulterants are coloured sawdust which can be found by the aid of the microscope. The British Pharmacopceia requires that capsicum should yield not more than 6 per cent of ash, and this test detects the presence of most adulterants.

Constituents:

Capsaicin, a red colouring matter, oleic, palmitic and stearic acids.

Medicinal Action and Uses:

A powerful local stimulant, with no narcotic effect.  Largely used in hot climates as a condiment, and most useful in atony of the intestines and stomach. It should not be used in ordinary gastric catarrh. For persons addicted to drink it seems to be useful possibly by reducing the dilated blood-vessels and thus relieving chronic congestion. It is often added to tonics and is said to be unequalled for warding off diseases. Herbalists use it largely in pill form and powdered. Externally it is a strong rubefacient and acts gently with no danger of vesication; is applied as a cataplasm or as a liniment.

Skin Care:

Organic certified Cayenne pepper Extract is used for is natural ability to increased blood circulation in muscular ointments. Some anti aging claims are made for skin care products  for is high content of vitamin A. and as a natural component of anti wrinkle, natural anti aging, miracle lift and a fragrance material in natural skin care.

In cuisine:

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. Cayenne pepper is often spread on sandwiches or similar items to add a spicy flavor. Buffalo-wing sauce contains Cayenne pepper.

Nutrition:

Cayenne pepper is high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin,  potassium and manganese. It is sold in capsules with the claimed health benefit of increased blood circulation.

More information:

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