Cayenne Pepper

Common Name

Cultivated for more than 7,000 years in Central and South America, the cayenne pepper was relatively unknown to the rest of the world until the 15th century.

Christopher Columbus set out to find a new route to India, a Mecca for exotic spices, but instead found the New World. Written and oral history tells us that he mistook cayenne peppers for black pepper - as unlikely as that is - and brought it back to Europe, where cayenne was substituted for the king of spices. It is believed that fellow explorer Ferdinand Magellan introduced cayenne peppers to Asia. Cayenne is now a staple in most Asian cuisines.

A member of the Capsicum family, the cayenne pepper itself was named after a small town in French Guiana, where it is believed to have been originally cultivated. The ground cayenne pepper found in grocery stores today is actually a finely ground powder from the ripened fruit of many different types of chili peppers. Once the pepper fruits become red, they are dried and ground to make cayenne powder. The resulting powder has a reddish brown color and while it is almost indistinguishable in taste and appearance to the common chili pepper powder (not to be confused with chili power blend), most cooks believe it is hotter.

Known for its pungency, cayenne pepper has little aroma, but a strong, spicy hot taste. This spicy taste is the result of capsaicin, a substance found in abundance in chili peppers. The hotter the pepper, the more capsaicin it contains. Capsaicin is also known for its pain reducing effects, its ability to open nasal passages and its positive effects on the cardiovascular system. More on the medicinal qualities of cayenne peppers and capsaicin can be found below.

Purported Medicinal Qualities*

Although cayenne pepper is an important culinary spice in many cultures, especially in Central and South American cuisines, it also has a long history of medicinal use. In fact, cultures where cayenne pepper is used regularly have significantly lower rates of cardiovascular disease and strokes.

Historically cayenne pepper has been used to:

• Reduce cholesterol and triglycerides
• Relieve abdominal cramps and gas
• Reduce rheumatic pains and arthritis - topical counterirritant
• Induce perspiration - used in hot climates to cool off
• Source of vitamin A and C and beta carotene
• Promote release of endorphins
• Increase metabolism
• Fight inflammation
• Help relieve congestion and stuffiness
• Clear nasal passages
• Boost immune system
• Kill bacteria that can lead to stomach ulcers
• Promote weight loss
• Treat headaches, sore throats and tooth aches
• Aid poor digestion
• Stimulate saliva production
• Increase blood flow
• Reduce fevers
• Promote circulation

*Always check with your healthcare provider before consuming, inhaling, applying or otherwise ingesting any non-prescription of prescription natural or homeopathic substance of pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medicine or therapeutic remedy.

Culinary/Suggested Use

Cayenne peppers go well with many different types of food and can be used during cooking, as a condiment, or as a decorative topping or colorant. Cayenne powder should be stored in a cool, dark place and will lose its pungency after a few months. Food for thought:

• Use cayenne powder as a condiment - sprinkle it over seafood, eggs, meat or vegetables to add a little zest
• Add cayenne to dips, dressings, sauces and marinades
• Add cayenne to homemade or store bought salsa
• Combine with lemon juice to add some flavor to leafy veggies
• Add cayenne to chili, soups and stews
• Crush or grind a dried pepper with the seeds to increase the heat

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