Red Pepper/Cayenne Pepper/Paprika

Cayenne is nature's wonder. Our Cayenne pepper has more than 40,000 SHU heat (i.e. 1 gm of cayenne pepper has 2.5 mg of capsaicin). Capsaicin in the pepper is measured by SHU. Cayenne contains capsaicin - the potent substance that gives them their 'fiery' character. Almost 80 percent of the capsaicin in a Cayenne is in its membranes. Our Organic Cayenne peppers add color and flavors to many cuisines. The pungent curries of India, the blistering sambals of Indonesia, the spicy Thai soups and the piquant Mexican salsas would certainly lose their zest were it not for the chilies used.

Cayenne is used in various forms; as raw fresh green chilies is chopped; or grinded to paste, broken split or whole form. To preserve Cayenne for longer time it is pickled or sun-dried to get a "red" coat Cayenne which are powdered to be used in pinch to get the desired taste of "HOT". Cayenne are very good source of Vitamin C and Vitamin A.

Why is Chili 'HOT"?: 'Hot' Cayenne peppers contain more capsaicin, the source of their warm, and stimulant properties. The way capsaicin seems to act is by homing on the surface of the membranes of nerve cells. Here it fits smugly on a receptor protein, quite like a key fits into a lock. The so activated receptor protein opens up a channel in the membrane through which calcium ions rush inside the nerve cells. This triggers off an electrical impulse that is registered in the brain as "hot".

We have provided information on this page for informational purpose ONLY. Information has been gathered from books and natural health practitioners. Please consult a natural health practitioner for your condition. Cayenne pepper has not been approved as medicine by USFDA.