Cayenne is a source of capsaicin, which is an ingredient is topical pain-relieving creams and ointments.
Cayenne is the dried and ground fruit of chili peppers. Depending on the origin a Scoville Heat Unit rating or HU is rated for each blend, cayenne pepper is the spice that lends heat to traditional Cajun and Creole dishes.
Cayenne, like many other chili peppers, has been in cultivation for more than 7,000 years. The hot, spicy flavor of the dried fruit of the plant is due to the presence of a compound called capsaicin. The spice is a staple in many world cuisines, including Thai, Korean, Vietnamese, Chinese, Japanese, Mexican and Italian cooking. Cayenne is also widely used throughout the Caribbean, where it was “discovered” by 16th century spice traders and explorers, such as Christopher Columbus. The spice was then introduced to Europe as a substitute for black pepper, which was very expensive and hard to obtain at the time. popular in the household, as in Germany, it is used in large amounts by commercial sausage makers. It is a main flavor used in barbecue
sauces. In the West Indies, an allspice liqueur called "pimento dram" is produced.
The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva,
bird pepper, or, especially in its powdered form, red pepper, is a cultivar of
Capsicum annuum related to bell peppers, jalapeños, paprika, and others. The
Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper
used to flavor dishes. It is named for the city of Cayenne in French Guiana.
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan, and other Asian
cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as "guinea pepper", a misnomer for "guiana pepper".
Cayenne pepper, by weight, is relatively high in vitamin A. It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium, and manganese. However, given the very small amount of cayenne pepper typically consumed in a serving, it makes a negligible contribution to overall dietary intake of these nutrients.
Cayenne pepper consumption dilates the blood vessels and speeds the metabolism due to the high amounts of capsaicin. With the consumption of cayenne peppers, the amount of heat the human body puts off is influenced. In animal studies, capsaicin has the ability to boost metabolism, which in turn causes weight loss. This increases circulation and blood flow to all major organs which facilitates oxygen and nutrient delivery. Cayenne pepper may support a healthy energy balance while suppressing appetite. Capsaicin has been shown to increase energy expenditure, so acts as a metabolism booster and is beneficial in long-term weight loss. A correlation has been shown between substrate oxidation and capsaicin. Capsaicin treatment sustained fat oxidation during weight maintenance, but did not affect on weight regain after modest weight loss.
In a low-concentration cream applied to the skin, capsaicin has no meaningful effect in helping relieve neuropathic pain; rather, it causes skin irritation.
Cayenne pepper is also claimed to be an aphrodisiac because it contains capsaicin. It has also been shown to aid in the oxidation of adipose tissue, regulate high blood pressure, promote healthy liver function and tissue production, help regulate the digestive system, and promote healthy mucus production in the membranes that line internal organs.
Adds color and spicey flavor to foods and beverages
Use to season rice and bean dishes, grilled and roasted meats and vegetables, soups, stews and braised foods. In Mexico, cayenne is added to hot chocolate.
Dried and powdered
India, Mexico and United States