Cayenne Pepper

Cayenne pepper, also referred to as chili pepper is spicy and is a vital part of every seasoning.



It belongs to the capsicum family. It was primarily grown in a French town and is botanically known as Capsicum frutenscens. Capsaicin is the chemical component contributing to the spicy nature of cayenne pepper. It aids in providing flavor to the dishes. 8-methyul-N-vanillyl-6-nonenamide is the chemical seen in capsaicin.



It has the capacity to prevent ulcers. Capsaicin is heart friendly and provides cardiovascular benefits. It relieves the nasal blocks and drains congestion and is a good source of fatty acids, minerals and essential amino acids.

Cayenne pepper is a good source of beta carotene, which is a precursor of vitamin A. Beta carotene is converted to vitamin A in vivo and it is a potent antioxidant.



It aids in providing pain relief from osteoarthritis, asthma and rheumatoid arthritis. It acts as free radical scavenger, thereby preventing damage due to free radicals. Degenerative diseases, such as cancer, diabetic neuropathy and atherosclerosis are prevented. The epithelial tissues lining the gastrointestinal and respiratory passages are maintained and are protected from inflammation. The spiciest type of pepper includes Scotch bonnet, cayenne pepper and habanero. These are followed by jalapenos, Anaheim, Spanish pimentos and Hungarian cherry peppers.

The various benefits of cayenne pepper include treatment of nerve fiber disorders, cluster headaches, psoriasis, osteoarthritis and neuropathy. Topical application of capsaicin also alleviates pain, but is associated with a burning sensation in the affected area. Platelet aggregation, triglycerides and blood cholesterol levels are decreased by cayenne pepper and other chili peppers. Stroke, pulmonary embolism and heart attack are also prevented. Accumulated mucus resulting in nasal congestion and nose blockage are cleared by cayenne pepper. A hot decoction of cayenne pepper helps in this process. Secretions are triggered by the spicy, hot nature of cayenne pepper. It also dissolves, fibrin, a compound related to blood clots in a better fashion. About 29.4 per cent of the daily value of vitamin A is provided by two teaspoons of cayenne pepper.

Vitamin A, also referred to as anti infection vitamin is essential for maintenance of mucus lining and epithelial tissues.



It is the initial stage of defense in combating with pathogens. Usage of cayenne pepper diet results in stomach ulcer prevention. It also secretes buffering liquids, thereby decreasing the risk of stomach ulcers. Thermogenesis or heat production is an offspring of cayenne pepper consumption, which results in calorie consumption. It also inhibits the ingested toxic microorganisms.