Cayenne
(Capsicum frutescens)
American or African pepper, chili pepper red pepper, bird pepper
Description:
A 3 foot, or more, tall perennial in its native tropical America,
but annual when cultivated outside tropical zones. The leaves
are ovate to lanceolate, entire, and petioled. Drooping, white
to yellow flowers grow alone, in pairs or in threes. The ripe
fruit or pepper is a many seeded pod with a leathery outside
in various shades of red or yellow with 2 or 3 fruits per leaf
joint.
Edible,
Medicinal: The small chilies are used to help preserve food
in hot countries.The crushed chilies make cayenne pepper to
flavor foods. It is a appetizer, digestive, irritant, sialogogue,
stimulant, and tonic. It stimulates the circulation and gives
immediate action to the heart without increased pulsation. It
helps in sore throat, headaches, hemorrhaging, indigestion,
alcoholism, colic, low fever, hemorrhoids, eases shingles, swallowing
disorders, cramps and pains in the stomach and bowels.Use 1/2
to 1 teaspoon of the pepper to 1 cup boiling water. Take warm,
1 tablespoon at a time. Put powder or tincture on cuts, to stop
bleeding and to prevent scarring. The infused oil is used as
a massage to relieve rheumatism, cold limbs and neuralgia.
