Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chili.

Cayenne is the preferred species of Capsicum for medicinal use. Those in climates that eat more hot peppers have less chronic obstructive lung disease than those on blander diets. Externally, cayenne makes an excellent liniment for poor circulation, unbroken chilblains, sprains and painful joints. Internally, small doses of cayenne stimulate the appetite and act as an internal cleanser. Cayenne brings blood and body heat to the surface, stimulating sweating and cooling the body. It regulates the blood flow, equalizing and strengthening the heart, arteries, capillaries and nerves. It is a good tonic and is specific for the circulatory and digestive system. It may be used in flatulent dyspepsia and colic. It is used for treating debility and for warding off colds.

Eating hot peppers temporarily boosts the body’s metabolic rate by about 25%. Cayenne acts as an energy stimulant, slightly encouraging the adrenals to produce cortisone. The dried fruit is a powerful local stimulant with no narcotic effect, it is most useful in atony of the intestines and stomach. It has proved efficacious in dilating blood vessels and thus relieving chronic congestion of people addicted to drink. It is sometimes used as a tonic and is said to be unequalled in warding off disease (probably due to the high vitamin C content). Used externally, it is a strong rubefacient stimulating the circulation, aiding the removal of waste products and increasing the flow of nutrients to the tissues. It is applied as a cataplasm or linament. It has also been powdered and placed inside socks as a traditional remedy for those prone to cold feet.

These pungent fruited peppers are important in the tropics as gastrointestinal detoxicants and food preservatives. Capsicin has been found to reduce “substance P,” a chemical that carries pain messages from nerve endings to the skin to the central nervous system. Clinical trials showed that 75% of the people who applied a capsicin cream on their shingles disease experienced substantial pain relief with only an occasional burning sensation. It is being investigated for use on other painful skin problems, such as diabetic nerve damage, psoriasis, and post surgical pain, and has been developed into Zostrix, an over-the-counter cream. A small mount of cayenne stabilizes blood pressure and reduces excessive bleeding anywhere in the country.

The leaves have been used to treat toothache.

Properties:

stimulant, carminative, tonic, sialagogue, rubefacient, anti-catarrhal, antiemetic, anti-microbial, diaphoretic, digestive, antiseptic

Combinations:

Gargle in laryngitis: myrrh

Dosage: Begin with small to moderate doses, gradually increasing the amount used. If used carefully in this way, cayenne pepper can heal stomach ulcers.

Infusion: pour a cup of boiling water onto ½ - 1 tsp of cayenne and leave to infuse for 10 minutes. A Tbsp of this infusion should be mixed with hot water and drunk when needed

Tincture: take ¼-1 ml of the tincture 3 times a day or when needed

Flower Essences:

For those with stagnation, an inability to move forward toward change. Cayenne flower essence provides a catalytic spark to the soul who may be stagnating in its growth cycle. Cayenne is an important general remedy for many life circumstances, as well as in many therapeutic processes. It stimulates an energetic response in the body and soul, helping to overcome apparent blocks to progress and transformation. Cayenne ignites and sparks the soul with its fiery essence. The individual becomes more awake, and more capable of initiating and sustaining spiritual and emotional development.

Culinary use:

The bouquet is dusty but slightly aromatic. The flavor is hot, pungent and biting, although not as powerful as the hotter chilies. It should not be used to the same degree as paprika, which it resembles, for it is much stronger. When used as a condiment it should be sprinkled sparingly. It should be kept I a dark container as it is affected by sunlight, and bought in small quantities as it deteriorates rapidly, losing its pungency. It can be used as a spice in cooking, or as a condiment at the table, generally with seafoods, such as oysters, sardines, smoked salmon and trout, scallops, fried mussels, crab, lobster and crayfish. It may be sprinkled over soups and hors d’oeuvres. It can be eaten with eggs cooked in any way, and egg dishes such as omelettes and soufflés. It is good with meat roasted, grilled, fried or stewed. It can be sprinkled on bacon prior to frying and used in the dusting flour for fried chicken, fish and vegetables. It adds piquancy to stews, casseroles and sauces, especially cheese, barbecue and shellfish sauces. It can be used in the making of biscuits, marinades, pickles, ketchups, chutneys and smoked foods. It is an ingredient of Worcestershire sauce.