by Alden Smith
If you have ever overdone it when adding cayenne pepper to any dish, you know that you will be breathing fire in a very short time. Cayenne, when used properly, is one of the best spices around. While many people associate cayenne with Mexican cookery, it is also a well know medicinal plant. Here, we will discuss cayenne - its medicinal and culinary uses, its history, how it is grown, and how it is harvested and stored.
History of Cayenne
Seeds of cayenne found in caves in Mexico show that it may have been used as a spice and a medicinal herb by the indigenous peoples of the equatorial Americas. Archaeological evidence points to the fact that it was used as far back as 7000 BC. The same evidence shows that cayenne was cultivated as early as between 5200 and 3400 BC. After America was discovered, cayenne made its way to Europe, and then to Asia, where it is heavily used in many cuisines, especially Thai cookery. There is no real mention of cayenne and its properties - both medicinal and culinary - in texts from Chinese, Latin, Sanskrit, Greek or Hebrew. The name cayenne is derived from the Greek, meaning "to bite." The first mention of cayenne comes for the writings of Peter Martyn, who documented its arrival in Italy following Columbus's voyage to America. It was documented as being cultivated in the 16th century in Great Britain by the herbalist John Gerard. Today, cayenne is cultivated over most of the world, and has been important to herbalists everywhere.
Medicinal Uses
Cayenne, though a very hot spice, has many soothing properties. It has been used by herbalists for many years for treatment of gas, diarrhea, asthma and toothache. Cayenne's active ingredient is capsaicin, a powerful stimulant. The cayenne has more vitamin C ounce per ounce than anything you can grow in your garden. It is loaded with vitamin a, and people who make cayenne a regular part of their diet get important amounts of iron, potassium and niacin.
Taken either internally or used externally, cayenne is a powerful stimulant. It calms the stomach and digestive tract when eaten, and when used as a topical application, soothes pain of arthritis and rheumatism. Cayenne stimulates the production of saliva and gastric juices. Because of its generous benefits, some people take cayenne in capsule form. Because it is such a powerful stimulant, people with ulcers or kidney problems should limit their intake of cayenne. Excessive amounts can cause stomach upset and kidney damage. However, in normal culinary use, this is not a threat.
Culinary Uses
Cayenne adds zing to just about anything you put it in. Add cayenne to Creole, Cajun, Spanish, Mexican Asian, Szechwan, East Indian and Native American foods. It works well in cheeses, soups, stews sauces, curries and egg dishes. Don't confuse cayenne pepper with chili powder, which is a combination of peppers, herbs and spices. Cayenne has long been used in traditional food items such as salsas, chilis, curries, and sauces (such as Tabasco).
How Cayenne is Grown
Although cayenne is native to the tropics, it grows well in any region with a normal growing season. In native form, it is a shrubby tropical perennial reaching a height of about 1 foot. It has angular hardwood branches and stems with a purplish cast. Leaves are broad, elliptical, wrinkled and can be either downy or hairless. Flowers are greenish to yellowish white, flowering in summer. Cayenne likes a fertile moist loam with a pH balance of 6.8. It prefers full sun.
Cayenne has a long growing season, so if starting from seed, plant indoors and transplant the seedlings after all danger of frost. The Long Red variety is the preferred plant. Plant them 12 to 18 inches apart with 3 feet between rows. Early growth needs a lot of watering, but after they are established, a mulch of straw will protect them nicely.
Harvesting and Storage
Harvest when the fruit has turned a uniform bright red. Cut them from the plant with a 1/2 inch stem. They keep best if dried immediately. You can string the peppers on a line to dry or even pull the entire plant, hang it upside down, and dry in that fashion. Store in a cool, dry place after completely dried. The peppers can be ground to a fine powder in a food processor for use. Be careful of the powder and dust when doing so.
Cayenne is well worth growing in the herb garden for its medicinal and culinary uses. The bright red fruit adds color and interest to any garden. Give cayenne peppers a try in your herb garden this year. And remember, a little goes a long way.
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