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Cayenne pepper

From Wikipedia, the free encyclopedia

Cayenne pepper
Capsicum annuum - Köhler–s Medizinal-Pflanzen-027.jpg
Genus Capsicum
Species C. annuum
Cultivar Cayenne
Heat
Hot
Scoville scale 30,000–50,000 SHU
A large red cayenne
A large red cayenne
Thai peppers, a cayenne-type pepper
Thai peppers, a cayenne-type pepper
Capsicum frutescens
Capsicum frutescens

The cayenne pepper is a type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.[1]

The fruits are generally dried and ground to make the powdered spice of the same name, although cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.[2]

Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as a herbal supplement.

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Transcription

Today we're going to talk about the benefits of cayenne pepper. Many societies especially those of America and China, have a history of using cayenne pepper therapeutically. A powerful anti-inflammatory, cayenne pepper is currently gaining buzz for cleansing and detoxifying regimes such as the master cleanse, which uses the spice to stimulate circulation and neutralize acidity. Cayenne pepper has been used for a variety of ailments including heartburn, delirium, tremors, gout, paralysis, fever, flatulence, sore throat, hemorrhoids, nausea, and even tonsillitis. So, there are many health benefits that you can obtain from using cayenne pepper. Cayenne has the ability to ease upset stomach, ulcers, sore throats, spasmodic conditions, and even irritating coughs. It also aids in breaking up and moving congested mucus. Once mucus begins to leave the body, relief from symptoms associated with flu, generally diminish. Cayenne has fungal diminishing properties as well. The results of one study indicated that cayenne pepper could effectively prevent the formation of many fungal pathogens. Cayenne is also an inflammatory reducing agent and may even help reduce allergies or symptoms associated with allergies. Cayenne is a well-known digestive aid. It stimulates the digestive tract, increasing the flow of enzyme production, and gastric juices. This aids the body's ability to metabolize food and toxins. Cayenne pepper is also helpful for relieving intestinal gas. It stimulates intestinal peristaltic motion, aiding in both assimilation and elimination. Cayenne's inflammatory reducing properties make it a great herb for arthritis, diabetes, psoriasis, and herpes related nerve damage. Cayenne pepper also helps reduce atherosclerosis, encourages fibrinolytic activity, and prevents factors that lead to the formation of blood clots. All of which can help reduce the chances of a heart attack or stroke. Cayenne also works really good as a joint pain reliever. It's extremely high in a substance called capsaicin. Cayenne pepper acts to cause temporary pain on the skin, which sends chemical messages from the skin into the joint, offering relief for joint pain in some cases. Cayenne also supports weight loss. Scientists at the Laval university in Quebec, found that participants who took cayenne pepper for breakfast, were found to have less appetite, leading to less caloric intake throughout the day. Cayenne is also a great metabolic booster, aiding the body in burning excess amounts of fats. Cayenne also improves heart health. It does this by keeping blood pressure levels normalized. It also rids the body of LDL cholesterol, and triglycerides. It's a good remedy for toothache. Cayenne is an excellent agent against tooth and gum diseases. It can also be used as a topical remedy. As a poultice, cayenne has been used to treat snakebites, rheumatism, inflammation, sores, wounds, and much more. For more natural health information, be sure to visit Global Healing Center.com.

Contents

Etymology

The word 'cayenne' is thought to be a corruption of the word quiínia[3][4] (also sometimes spelled kyynha[5] or kynnha[3]) of the Old Tupi language once spoken in Brazil, which means pepper (thus 'cayenne pepper' means 'pepper pepper'). It is probable that the place Cayenne in French Guiana was named after the peppers, not vice versa,[6] although it is commonly claimed that the pepper was named after the city. Culpeper, for example, uses the word 'cayenne pepper' in 1652,[7] and the city was only renamed as such in 1777.[8] It also is possibly named for the Cayenne River.[1]

Nicholas Culpeper in his Complete Herbal, 1653, mentions cayenne pepper as a synonym for what he calls "pepper (guinea)"[note 1][7][9] By the end of the 19th century 'Guinea pepper' had come to mean bird's eye chili or piri-piri[10], although he refers to Capsicum peppers in general in his entry.[7]

Taxonomy

The cayenne pepper is a type of Capsicum annuum, as are bell peppers, jalapeños, pimientos, and many others. The genus Capsicum is in the nightshade family, (Solanaceae). Cayenne peppers are often said to belong to the frutescens variety, but frutescens peppers are now defined as peppers which have fruit which grow upright on the bush (such as tabasco peppers), thus what is known in English as cayenne peppers are by definition not frutescens.[note 2]

In the 19th century, modern cayenne peppers were classified as C. longum, this name was later synonymised with C. frutescens. Cayenne powder, however, has generally been made from the bird's eye peppers, in the 19th century classified as C. minimum.[10]

Varieties

Cayenne peppers are long, tapering, 10 to 25 cm long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. There are many specific cultivars, such as 'Cow-horn',[11] 'Cayenne Sweet', 'Cayenne Buist's Yellow', 'Golden Cayenne', 'Cayenne Carolina', 'Cayenne Indonesian', 'Joe's Long', 'Cayenne Large Red Thick', 'Cayenne Long Thick Red', 'Ring of Fire', 'Cayenne Passion', 'Cayenne Thomas Jefferson', 'Cayenne Iberian', 'Cayenne Turkish', 'Egyptian Cayenne', 'Cayenne Violet' or 'Numex Las Cruces Cayenne'.[1] Although most modern cayenne peppers are colored red; yellow and purple varieties exist, and in the 19th century yellow varieties were common.[1][12] Most types are moderately hot, although a number of mild variants exist.[1] Most varieties are generally rated at 30,000 to 50,000 Scoville units, although some are rated at 20,000 or less.[1]

In cuisine

Cayenne powder may be a blend of different types of peppers.[2] Cayenne powder is distinguished from 'chili powder' as it is made from cayenne peppers only, whereas chili powder is generally a spice mixture. It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.[2]

See also

Notes

  1. ^ The name Guinea pepper often means Aframomum melegueta or Piper guineense at present, but in Britain in the 16th and 17th century 'Guinea pepper' or 'ginny pepper' was the common name for Capsicum peppers in general.
  2. ^ However, in French, for example, the name piment de Cayenne may refer to all types of C. frutescens and other types of C. annuum including tabasco, piri-piri or Bird's eye chili.[10]

References

  1. ^ a b c d e f "Database of Chilli Pepper Varieties". The Chileman. Retrieved November 9, 2017.
  2. ^ a b c "Cayenne Pepper". The Epicentre. Retrieved November 9, 2017.
  3. ^ a b "cayenne (pepper)". Your Dictionary. Retrieved November 9, 2017.
  4. ^ "Cayenne pepper (capsicum pepper plant)". Memidex. Retrieved November 9, 2017.
  5. ^ "Cayenne (n.)". Etymonline. Retrieved November 9, 2017.
  6. ^ Small, Ernest (2009). Top 100 Food Plants. NRC Research Press. pp. 157–. ISBN 978-0-660-19858-3.
  7. ^ a b c Nicholas Culpeper (2013). "Guinea Pepper". Culpeper's Complete Herbal. Lulu Com. ISBN 978-1-291-28486-7.
  8. ^ "Cayenne, French Guiana". Britannica. Retrieved November 9, 2017.
  9. ^ Parkinson, John (1904). Paradisi in Sole Paradisus Terrestris. London, Methuen and Co. p. 431.
  10. ^ a b c Ridley, Henry Nicholas (1912). Spices. London: Macmillan, Ltd. p. 360-383.
  11. ^ "Cow Horn". Pepperseeds.
  12. ^ Hudson, Selma (1971). About Spices. Melmont ISBN 9780516082103. p. 38. templatestyles stripmarker in |publisher= at position 9 (help)

Further reading

This page was last edited on 17 October 2018, at 06:10
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