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History

Cayenne is hot, chilly pepper used in food to flavor and highly recommended for medicinal value.

It is known as 'the king of herbs' for its wonderful healing power.

Plant Description

It is been largely grown in India, east Africa, Mexico, and the United States. And now it is also cultivated in most of the tropical and sub-tropical parts of the world.

Cayenne pepper is prepared from various seeds and pods of various types of chilli. The capsicums used are small fruited varieties i.e. thin seed pods up to 12 cm long and 2.5 cm in diameter.

Cayenne is made from ripened fruit varying from red to yellow. It is hot, pungent and aromatic in flavor

Cultivation

Most cultivated varieties of cayenne can be grown in any location which needs atleast 100 days to mature.

Pepper prefers warm weather, moist and nutrient rich soil. It grows to about 2-4 feet in height.

They are perennial and grow in tropical and sub-tropical regions.

Constituents

It contains vitamin A, beta-carotene, and capsaicin.

Culinary Uses

• Cayenne is a popular condiment used as spice or garnishing purpose. It is employed variously in its fresh form, dried and as crushed flakes
• It is also used to as pickle and a key ingredient to various sauces.
• Its crushed flakes are sprinkled to number of seafood cuisines, soups, pizzas and also added to baked food.

Medicinal Uses

• Cayenne's intake helps to relieve cramps, stomach ache and acidity.
• Ayurved and Chinese medicine recommends cayenne for proper digestion as it stimulates the flow of stomach secretion and saliva.
• It helps the nerves to distract from joint pain, which are otherwise contracted due to arthritis.
• Cayenne makes a good herbal tea which helps to cure cold and flu.
• Smelling cayenne helps to cure headaches and also helps in reducing the symptoms of asthma.
• When added to food it helps in weight loss due to proper digestion.

Other Names

• English- Cayenne pepper.
• French-Piment enrage, poivre de cayenne.
• German-Cayennepfeffer.
• Italian-Pepe di caienna.
• Spanish-Guindilla, pimentén picante.
• Japanese- Togarashi.

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