Frontier Natural Products, Organic Cayenne, 16 oz (453 g)
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- Capsicum Annuum
- USDA Organic
- Certified Organic by QAI
This colorful, ground chili pepper will turn up the heat and color in your cooking. Use it in favorite ethnic recipes, or sprinkle it on at the table whenever a dish needs extra zip.
The term "cayenne" is often used to refer to any ground pepper, but true cayenne (which takes its name from the French Guinea city of Cayenne) is actually a particular type of chili pepper--about four to 12 inches long, thin, and very pungent.
Like other chili peppers, cayenne belongs to the genus Capsicum, a member of the nightshade ( Solanaceae ) family. Cayenne--and most other hot and sweet peppers grown in the U.S.--is Capsicum annuum, while Capsicum frutescens produces the small, thin-skinned pepper from which Tabasco sauce is made. The name capsicum may have been derived from the Latin capsa for "box" (the pepper is mostly a hollow, box-like fruit), or the Greek kapto, "to bite."
Technically, chili peppers are a fruit; once dried they are correctly considered a spice.
An annual, herbaceous plant, the personality of Capsicum annuum depends a great deal on the neighborhood in which it grows up. A hot, dry environment, for example, produces the hottest chilies, while milder ones are produced in cooler, wetter climates. Even the same variety of pepper will differ, depending upon its locale.
There are several scales for measuring the hotness of chilies. What they actually measure is the capsaicin content, the crystalline, pungent substance that gives chilies their fire. The most popular scale is the Scoville Organoleptic test, which assigns a number between 0 and 300,000 heat units (the higher the number, the hotter the pepper). Cayenne typically measures between 30,000 and 90,000 heat units on the Scoville scale.
In his search for peppercorns, Columbus found "agi" pods, which the Indians used in cooking. Although technically no relation to black peppers, the Spanish called the pods "peppers," and the name stuck. Early explorers sent the seeds back to Europe, where their popularity quickly spread; soon chili peppers were commonly used to flavor bland food all over Europe. Like many cayenne lovers today, both the Edwardians and the Victorians placed chili powder shakers on their tables. Researchers are studying the pain-reducing effect of capsaicin. One theory is that capsaicin triggers pain-detecting nerves in the mouth, nose and throat, which in turn motivate the brain to release natural painkillers (endorphins). Other studies suggest that capsaicin may lower blood pressure, reduce blood clot formation, and/or prevent or heal ulcers (by stimulating the flow of digestive juices).
Cayenne adds color and flavor to Southwestern salsas, Indian chutneys, Thai curries, Mexican enchiladas, Chinese stir-fries, Texan chili con carnes, Cajun hot sauce, and many other recipes. Cayenne provides an easy way to perk up stir-fries, soups, stews, grain, meat or vegetable recipes--just about any savory dish.
If you like kick in your recipes, you'll find cayenne indispensable. A few tips:
- If you're not used to cooking with chili peppers--even the ground variety--start with very small amounts. Don't use a literal "pinch," though, because you don't want to get it on your fingers! (If you do get it on your fingers, then wash them right away; don't put them near your eyes or nose!) *
- Keep in mind that dishes containing chili pepper often get hotter as they sit or are stored. So err on the side of using less. (You can always add more at the table, if you prefer a hotter dish.)
- If you get too much heat in a dish, eat or drink dairy products like milk or yogurt to neutralize the burning--capsaicin isn't water soluble, so water won't do the trick. Starches like rice or bread sometimes help, too.
Chilies can be irritating to eyes and skin; use caution when handling.
|Serving Size: 1/4 tsp (0.7 g)|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||0|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
|Dietary Fiber||0 g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Love the rich taste and the effect which is very strong on the dose of 1 tsp in cup of hot water tea. From Natural News article "Seven things every home pharmacy should have" Master herbalist Dr. John Christopher was shocked to learn that gulping down water mixed with a teaspoonful of cayenne pepper powder helped his ulcers. He went on to discover cayenne pepper could stop bleeding by pouring the powder directly onto a wound. More miraculously, a large 90,000 SHU (Scoville heat units) dose in water could stop a heart attack. For supporting cardiovascular health, two to three half glasses daily with one teaspoonful of at least 40,000 SHU of organic non-irradiated cayenne powder almost guarantees strong heart health.
I have just got a parcel with this product and must admit that is what I wanted - it is Organic, intence colour and HOT! So I DO reccomend this product to anyone who is thinking of odering it. No doubts, guys, ORDER it! U will have no regrets - I am telling u! :) Nadia (Russia) x
Posted by archeiherb on Jul 04, 2016
It's anti-inflammatory stuff. Highly recommend.
Good, but not truly hot.
Posted by Reviewer1945467 on May 15, 2016
This is good for mixing with food, but not really hot enough to be medicinal. You'll need something 180 I.U.power and above for that. This current powder is only 70-90 I.U. or so.
Isn't all that hot, but the flavor is nice
Posted by Reviewer1836959 on Apr 27, 2016
Well this wasn't at all as hot as I expected. It was many times milder than the (other brand) cayenne I've been using before. I used the whole bag in two weeks just by myself and I'm no hardcore chilihead. I did like the taste of this cayenne though and it was nice to be able to get a lot of flavor from it with the food not being too hot. I will certainly buy this product again.
Posted by Reviewer3035278 on Dec 12, 2015
This is a great source of healthy organic cayenne. It is exceptional value for money