Cayenne, chili pepper, hot pepper, red pepper, paprika, pimiento, long pepper, conoids, Bird pepper, Chile pepper, chileng bundok, chilli picante, chilii, kasira, katumbal, kitikot, lada, La jiao, Guinea spice, cow-horn pepper, aleva,
Named after the city of Cayenne in French Guiana, the Cayenne is a type of pepper that is used in cooking and marinades to make spicy dishes. Peppers prefer moist, warm and nutrient rich soil and take 100 days to mature. The plant grows up to four feet. Chilis are perennial plants and can be protected from frost but will require some pruning.
Capsaicin, vitamin A, B, E and C, riboflavin, manganese, potassium
October to December
Fruit, leaves, pulp and seeds
Prevents muscle soreness
Manages pain from mastectomy
Relieves mouth sores
Blocks free radicals
Prevents DNA damage
Stops lung cancer
The fruits are dried and ground, then the pulp can be used and baked into cakes and made into powdered spice that is also called Cayenne. In its white form, it is used to mix in sauces and has been used as an herbal supplement for many years.
Cayenne can be used in many cuisines to add that spicy, exotic flavour. It can be used fresh, powdered, dried and the seeds can be used as flakes. It can be mixed together with various sauces and is often spread on sandwiches and used as marinade. Even beverages with Cayenne extracts are rising in popularity.
Capsicum supplements and other forms may cause stomach upset. Direct contact with pepper and the mouth may cause membranes to sting, burn or pain. Cayenne may cause skin flushing, sweating, runny nose, and stomach irritation. Regulated intake is advised.
Wikipedia, Cayenne Pepper: http://en.wikipedia.org/wiki/Cayenne_pepper –
Cancer.org, Treatment: http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/herbsvitaminsandminerals/capsicum