Spice with a bite
CAYENNE (Capsicum frutescens, Capsicum minimum, Chilli, red hot pepper) is a perennial member of the Solanaceae, growing to 1m in height that is native to central America and is now cultivated throughout the tropics where it flourishes in hot steamy conditions. A spiky shrub bearing red conical fruits, which contain white seeds, it was introduced into Europe by the Spaniards in the l6th century.
The name is believed to derive from the Greek ‘kapto’ I bite. Cayenne was highly regarded in Mayan society and was primarily used to combat microbial infections.
The active ingredient of cayenne is capsaicin which is responsible for the pungent and irritating effect of the pepper. It is regarded by professional herbalists as the safest and purest stimulant. It opens up every tissue in the body to an increased flow of blood, producing natural warmth and equalising circulation in the aged. There is an early American case history of an old woman who was considered beyond medical assistance and about to receive extreme unction being given tinctures of cayenne every five minutes; she recovered and lived another nine years.
Cayenne contains more vitamin C than citrus in addition to vitamin A, B, iron, calcium and phosporus. The carotene molecules exert a strong anti-oxidant effect.
The plant has a number of beneficial effects on the cardiovascular system; studies show that cayenne reduces the likelihood of developing arteriosclerosis by reducing blood cholesterol and triglyceride levels. It also combats platelet aggregation.
When applied topically, either in the form of ointment or infused oil, it is known to stimulate and then block pain fibres by depriving them of a neurotransmitter. Known as substance P, this is thought to be the main conduit of pain impulses. This is also the substance responsible for activating inflammatory mediators in joint tissues in cases of osteo and rheumatoid arthritis. Capsaicin is thought to give relief from the pain associated with shingles (herpes zoster) and from the severe pain arising from ‘tic doloureax’ (trigeminal neuralgia). Experiments conducted on post-mastectomy patients indicated that considerable relief from pain was attained by application of capsaicin cream. In l994 the American Journal of the National Cancer Institute reported that capsaicin reduced dramatically the pain of mouth sores arising from chemotherapy. The interesting feature of this study was that the medium chosen to deliver the capsaicin was toffee.
An interesting aspect of capsaicin is that while it is hot to taste, it actually lowers body temperature. It does this by stimulating the cooling centre of the hypothalamus in the brain. The consumption of hot peppers by cultures that live in the tropics helps them to cope with very high temperatures.
Cayenne will give relief from chilblains, and by blocking substance ‘P’ level in skin it is now thought to be helpful in the treatment of psoriasis.
Taken internally it will relieve wind and colic and stimulate the digestive process. It will also prevent infections of the digestive system. As a gargle, it is specific against throat infections.
Concentrate of capsaicin is a component of pepper sprays now used by some security forces, and a full blast in the face will render the receiver immobile for up to ten minutes.
Do not apply cayenne to open wounds, I can assure you its not pleasant.
We produce excellent peppers in Cyprus and they are very easy to grow. One bush will be quite sufficient for domestic use.
Next week Linseed
