Botanical Name: Capsicum frutescens/Capsicum spp.
Common Names: Capsaicin, Chili Pepper, Red Pepper
Overview
Native Americans have used cayenne (or red pepper) as both food and medicine for at least 9,000 years. The hot and spicy taste of cayenne pepper is primarily due to an ingredient known as capsaicin. Although it tastes hot, capsaicin actually stimulates a region of the brain that lowers body temperature. In fact, many people in subtropical and tropical climates consume cayenne pepper regularly because it helps them tolerate the heat.
The popularity of cayenne pepper has spread throughout the world, and it has become an important spice, particularly in Cajun and Creole cooking, and in the cuisines of Southeast Asia, China, Southern Italy, and Mexico. As well as being an important spice in many ethnic cuisines, cayenne has also been used in traditional Indian Ayurvedic, Chinese, Japanese, and Korean medicines as a remedy for digestive problems, appetite stimulation, muscle pain, and frostbite. Today, topical preparations of cayenne are used in the United States and Europe primarily to relieve pain associated with certain conditions such as...
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