Cayenne

The Cayenne 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 in the family of Capsicum annuum related to bell peppers, jalape๑os, and others.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powder, 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 95,000 Scoville Units (see the table below). It is also widely used as a herbal supplement.

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.

Active components

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.

Scoville scale

15,000,000–16,000,000 Pure capsaicin
2000,000–5,300,000 Standard U.S. Grade pepper spray
350,000–577,000     Habanero
100,000–350,000     Scotch Bonnet
100,000–200,000    Rocoto, Jamaican Hot Pepper, African Birdseye
50,000–100,000    Thai Pepper, Pequin Pepper, Cayenne
30,000–50,000    Cayenne Pepper, Ajํ pepper, Tabasco pepper
10,000–23,000    Serrano Pepper
5,000–10,000    Wax Pepper
2,500–8,000    Jalape๑o Pepper
1,500–2,500    Rocotillo Pepper
1,000–1,500    Poblano Pepper
500–2,500    Anaheim pepper
100–500    Pimento, Pepperoncini
0    Bell pepper (No Heat)

Cayenne is another spice - like bay leaf - that is used to bring out the flavor of a dish rather then star in the main role in a given dish. I keep a saltshaker filled with a mixture of half and half - salt and a 95,000 HU Cayenne pepper. I use it on scrambled eggs, chicken, cheese sandwiches - you name it! If you have a recipe that highlight Cayenne - I’d love to try it!