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Cayenne Pepper - Capsicum annuumCayenne Pepper is most useful in atony of the intestines and stomach
Decreased circulation can make the heart -- our main organ for circulation of the blood -- work harder than it should. Cayenne invigorates circulatory Health and nourishes vital arteries & capillaries for improved blood flow throughout the entire body. However, the aromatic spice does more than fire up cardiovascular and circulatory health! Cayenne's active ingredient, capsaicin, stimulates the body to burn extra calories and speeds up metabolism of fats and carbohydrates.
Cayenne Pepper has many wonderful properties. It is a stimulant which raises the metabolism. It increases circulation. Cayenne Pepper also acts as a blood thinner and purifier, which can help with digestion. Perhaps most importantly, Cayenne Pepper, helps to break up the mucous in our bodies.
It should not be used in ordinary gastric catarrh. For persons addicted to drink it seems to be useful possibly by reducing the dilated blood-vessels and thus relieving chronic congestion. It is often added to tonics and is said to be unequalled for warding off diseases.
Eating foods seasoned with cayenne or chile may even protect the stomach against damage by aspirin, ibuprofen, or other NSAID pain relief medications.
A powerful local stimulant, with no narcotic effect largely used in hot climates as a condiment, and most useful in atony of the intestines and stomach. It should not be used in ordinary gastric catarrh. For persons addicted to drink it seems to be useful possibly by reducing the dilated blood-vessels and thus relieving chronic congestion. It is often added to tonics and is said to be unequalled for warding off diseases.
The earliest evidence of chile peppers in the human diet is from Mexico, where excavations at Tamaulipas and Tehuacan contain chile seeds. History Books credit Christopher Columbus with discovering the chile pepper in the West Indies. Explorers who followed soon learned that the pungent pod was an integral part of the Indian’s culinary, medical and religious lives. From Europe, capsicum was introduced to Africa and India. The most common use was as a condiment, still used to this day.
It is a shrubby perennial plant 2 to 6 feet high. Branches angular, usually enlarged and slightly purple at the nodes; petioles medium; peduncles slender, often in pairs, and longer than the fruit; calyx cup-shaped, clasping base of fruit which is red, ovate, and long; seeds small and flat, from ten to twenty-nine. The cuticle of the pericarp is uniformly striated and in this particular is distinct from other species. Taste very pungent and smell characteristic. It is difficult to determine the source of true powdered Capsicum, as the colour is affected by light, so that it should always be kept in dark receptacles.
|Don't touch your eyes with your hands after you have handled capsaicin cream. Excessive use internally may result in gastro-intestinal upset.|