Cayenne (C. annuum)

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, or in its powdered form, red pepper, is a cultivar of Capsicum annuum, which is related to the bell pepper, jalapeno pepper, and paprika.¹

Cayenne peppers get their heat from compounds called capsaicinoids, the most researched being capsaicin, a powerful phytochemical responsible for many heart healthy and anti-cancer properties. Capsaicin has antioxidant and anti-inflammatory benefits, stimulates metabolism, and may enhance the absorption of nutrients by enlarging the villi-tiny hair-like structures in the small intestine that transport vitamins and minerals into the bloodstream.³ Scientists also believe capsaicin extract may inhibit harmful bacteria in the gut.³ Latest findings also demonstrate a significant reduction in the proliferation of cancer cells in the lungs, pancreas and prostate of mice.⁴

Adverse reactions to capsaicin may include anti-coagulate properties and worsening of gastrointestinal conditions such as heartburn, ulcers and GERD.⁴ It is advised that people on medications for hypertension (ACE inhibitors), stomach acid reducers, aspirin or blood-thinning medications and diabetes medications consult with their doctor before using capsaicin for medicinal purposes.