Cayenne Information

 Chilli Pepper, African Pepper, Chillies, Bird Pepper, Hot Pepper, Tabasco Pepper

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Most Common Name: Cayenne
Botanical Name: Capsicum Minimum
Also Known As (other names):Chilli Pepper, African Pepper, Chillies, Bird Pepper, Hot Pepper, Tabasco Pepper

Originally from Zanzibar in Africa, Cayenne, also known as African Pepper is now cultivated worldwide in tropical and sub-tropical zones. Similar peppers are also native to South America.

Cayenne is one of the most widely used herbal medicines, taken both internally and topically.

The fruit is used fresh or dried. The herb can be stored for prolonged periods after drying.

Cayenne Use for/In treatment of:

NosebleedsLow sex driveHigh blood pressure
Wound healingHardening of the arteriesAlso used for culinary purposes
Muscular PainChilblains Osteoarthritis
FlatulenceColic Laryngitis

Cayenne Properties:

Digestive system tonic Arterial DilatorStimulant
CarminativeSpasmolyticDiaphoretic
RubefacientAntisepticAnalgesic

 

Cayenne Constituents:

Below we list reported constituents of this herb. This may not be complete as continuous research constantly discovers new constituents. Where possible we also provide information about constituents and their application, effect and side effects, if any. We do not provide information on the interaction between constituents. We do not give quantities of each individual constituent as these vary considerably due to region and climate. By comparing the treatments above with the constituent benefits below some indication of quantities can be gained.

Capsaicin: Capsaicin is a Capsaicinoid a phenolic amide. Capsaicin is the pungent principle in Cayenne Pepper and can be tasted in very small quantities. Capsaicin is analgesic.

Capsaicinoids when applied topically interfere with the pain transmission actions of sensory neurons by depleting neuropeptides, thereby preventing the transmission of the signals to the brain.

 

Carotenoids: Carotenoids is the largest group in the Tetraterpenes. Carotenoids are responsible for the red to yellow pigmentation in vegetables and fruit. A number of the over 500 carotenoids are pro-vitamins and are converted to vitamin A in the digestive process.

Most carotenoids have been found to have antioxidant properties and help in the control of free radicals. There is also some that believe that some of the carotenoids are also active against some cancer cells although this aspect is still being researched.

 

 

Administered as:

A poulticeExtract powder or granulesTincture
Fluid extractCapsulesOintment

 

 

 

 

* Statements made have not been evaluated by American Food and Drug Authority or similar board or authority of any other country.
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