Curing with the herb: cayenne pepper

Curing with the herb, cayenne pepper has been touted as one of the most useful.

Plant’s History: Hot peppers have been used in the tropical areas of South and Central America and Africa for somewhere in the neighborhood of 10,000 years. The earliest recollection of cayenne pepper in any documented form was in 1493, when Christopher Columbus’ voyage. With the booming spice and herb trade taking precedence, the discovery of this hot spice was not only important, but quite exciting to herbalist around the world.

Cayenne Pepper has many names, including hot flame, devil’s tongue, red bird pepper, African pepper, cockspur pepper and goat’s pepper.

Hot Peppers originate in the tropics, but can be successfully grown in other areas. They need approximately 14-16 weeks of growing time. In Michigan, the plants are set as soon as danger of frost has passed, and by the end of September, the plants are about 2 ½ or 3 feet in height and loaded with both green and red peppers.

The longer the peppers remain on the plant, the more red they will become. Don’t be fooled, green pods are just as hot.

Active ingredient: Capsicum genus of the pepper family Capsaicin, found in the pepper, is used in over-the-counter and prescription topical drug cream products for the use of painful joints, stomach problems, as a gargle, for hangover, and when a fever is present. However, always consult a physician when using cayenne pepper for medicinal uses.

Cayenne pepper is extremely hot, in it’s ground state it’s dangerous when inhaled, and in it’s whole form is danger to mucous membranes such as the nose and eyes. If preserving the pepper, keep mouth and nose covered–even the fumes carry a whollup–and wear gloves! The capsaicin is what causes your mouth and eyes to water and burn when you’ve bitten into a cayenne pepper. If this happens, immediately drink a glass of milk, which has a neutralizing ingredient in it. Water will heighten the burning sensation.

Medicinal uses: The cayenne pepper’s fiery substance, capsaicin, is the part of the plant valued worldwide by scientists and herbalists.

Whether ingested or applied externally, capsaicin is a powerful ingredient. It’s soothing and restorative effects on the digestive system are immense for occasional digestive problems and can be used to calm digestive disorders. At the same time, please be careful when using this product. Anyone with intestinal and/or colon disorders, should consult a physician before using cayenne pepper, as it may be disruptive.

In the West Indies, cayenne pepper pods are soaked in hot water, then mixed with sugar and the juice of sour oranges and used as a drink when a fever is present. The capsaicin will induce sweat, which in turn will cool the patient. Additionally, the orange will supply vitamin C and the sugar, energy.

Cayenne, which itself if high in vitamins A and C, are very nutritious.

If used in a poultice as a stimulant, cayenne also promotes blood flow. When used topically, it will be very hot the first couple of uses, but by day 14 or no longer than 30 days, the skin in the affected area will have adjusted to it and pain should be gone. However, it will cause redness, and excessive, extended contact with skin may result in severe blistering. Never put cayenne pepper on an open sore, abrasion or laceration. High does taken internally can lead to kidney damage. This product, as all medicinal products, should be administered by a physician.

Cayenne pepper is also used for toothache, and as a liniment for sprains and congestion problems.

It has also been suggested that cayenne pepper is useful in the relief of cluster headaches, and cayenne pepper tea is used for the common cold.

REMEMBER, always use caution with this product. It is very powerful. Moderation is the key.

Culinary properties: Cayenne pepper is the perfect addition to chili or hot spicy foods. Again, use in moderation. I suggest setting a bottle of cayenne pepper on the table and allowing everyone to use as desired, rather than dumping it into the whole pot of chili. You may end up eating alone. (I add a dried cayenne to chili dishes for a more mild spice.)

Grinding or crushing the pepper is another good way to use it. I suggest drying it, placing it in a sealed plastic bag and running a rolling pin over it several times. Start with a small pinch in recipes, and build from there.Decorative Uses: Cayenne pepper is colorful, festive and interesting when used as a decorative ingredient to existing decor. Try hanging them–swag-like–for a Mexican look. Or, wrap wire around the pod–one at a time–and make a beautiful wreath. To make a round wreath, use a wire coat hanger and bent to the appropriate shape. Another fun way to display the peppers is to buy a wire-shaped heart or star and wire the pods onto it.If your intention is to make a culinary wreath, add other herbs that can be used in the kitchen, such as sage, rosemary, dill, parsley, etc. to the wreath. Use the green product as the background, this will bring out the cayenne’s bright color. Speaking of it’s color, however, do expect it to fade from the bright red to a deeper, almost brown-red, color.Another method, if you have the room, is to pull the entire plant up by its roots, pull all the leaves off of it, and dry the plant. Then, cut the roots and dirty portion off the bottom, and hang in the kitchen in it’s natural state.If you plan to use the cayenne peppers that are now decorating your wall, in a culinary fashion, be careful not to spray the wreath or swag with anything to keep its color or stiffness, and always wash the pods before adding to the pot. Remember you will be ingesting the product!CONSULT A PHYSICIAN BEFORE FOLLOWING ANY MEDICINAL PROGRAM THAT DID NOT COME PRESCRIBED BY A PHYSICIAN.