The Amazing Cayenne

Often asked why we love the Cayenne Pepper, more specifically the Dragon Cayenne. The answers are simple. Versatility and flavor.

This pepper is in our opinion a must have in every kitchen and garden. We use it in ALOT of the things we make and eat.

Health Benefits:

Cayenne pepper benefits are numerous and effective; it’s used to help digestion, including heal upset stomach, slow intestinal gas, stop stomach pain, stop diarrhea and as a natural remedy for cramps. It’s also used for conditions of the heart and blood vessels – including to improve poor circulation, reverse excessive blood clotting, lower high cholesterol and prevent heart disease.
When consumed, cayenne pepper has the power to relieve a toothache, seasickness, alcoholism, malaria and fever; it’s also used to help people who have difficulty swallowing.

When applied topically, cayenne pepper benefits the skin, too. It alleviates pain caused by shingles, osteoarthritis, rheumatoid arthritis and even as part of a natural remedy for fibromyalgia.

The fruit of the capsicum plant contains a chemical called capsaicin. Capsaicin is being studied to test its ability to reduce pain sensations when applied to the skin, and research indicates that it would be effective as a remedy for headaches (including migraines), potential cure for osteoarthritis and other painful conditions.

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Nutritional Benefits:

Here are the cayenne pepper nutrition facts, listed in recommended daily values; 1 teaspoon of cayenne pepper contains:
17 calories
1 gram of fat
2 milligrams sodium
3 grams carbohydrate
1 gram dietary fiber
1 gram sugar
1 gram protein
44 percent vitamin A
8 percent vitamin E
7 percent vitamin C
6 percent vitamin B6
5 percent vitamin K
5 percent manganese
3 percent potassium
No cholesterol

History:
Cayenne pepper takes its name from its supposed center of origin – the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions. Chiles originated in South America, where they have been under cultivation since prehistoric times. The seed’s long viability facilitated the rapid spread of the plant throughout the tropics and sub-tropics by the Spanish and Portuguese, the spice becoming as popular there as vine pepper. Chiles were long known as ‘Indian’ pepper – meaning ‘of the New World’ rather than ‘of India’. Despite its specific name, and the supposed use of special chilies for it, there is little to distinguish cayenne from ordinary pure chili powder, except that commercial ‘chili powder’ usually contains other spices such as garlic or cumin, and is rougher in texture.
It was first introduced to Europe by Christopher Columbus as Guinea Pepper and was originally used by Native Americans that were located south of the Mexican boarder as early as 700 B.C. The mixture of chocolate and red chilies was a taste treat that was reserved exclusively for Aztec royalty. Although the exact origin of the word Capsicum is somewhat a mystery, it is assumed to be derived from the Greek word kapto, which means to bite. Capsicum is a fruit found on a shrub-like tropical plant that is technically considered a berry. The designation of it as a pepper can be traced back to Columbus, who compared its hot taste sensation with that, a black pepper.

Gerard referred to Capsicum as extremely hot and dry in 1597 and prescribed it to those with skin and throat infections. The health practitioners of the 1800s used Capsicum to counteract rheumatism, arthritis, depression, and chills. Capsicum was used in the early 1800s as a potent and safe natural stimulant and was believed to be able to treat a large array of diseases. It was first used orally to treat tumors, toothaches, fevers, and respiratory conditions.

This cayenne red pepper was introduced to England by Dr. John Stevens in 1804 when it became the catalyst component in many herbal blends. Additionally, herbal and medical practitioners used Capsicum in order to fight infection and sustain the natural heat that the body produces. After, it became very well known in American dispensatories and pharmacopeia. In 1943, The Dispensary of the United States recorded Capsicum to be a powerful local stimulant that produces a sense of heat in the stomach and a general glow over the whole body when it is swallowed. It does all of this without having a narcotic effect.

In the world today, this cayenne pepper is no more appreciated and more widely used than in Mexico and a few other Latin American countries, which together are the original home of all the peppers. Practically every dish the Indians eat both in the morning and evening include Capsicum, just as it was 2,000 years ago. These peppers are a wonderful source of essential vitamins in a diet that is otherwise lacking of them.


This is the Dragon Cayenne IS our most favorite in terms of flavor, heat and uses.