History of Cayenne
Parts used from the Cayenne
The whole ripe fruit.
Constituents (bio available chemicals):
Alkaloids: 0.1-1.5%. Flavonoids, Carotenoids including carotene, Volatile oil, Steroidal saponins: capsaicinoids (in seeds only).
Nutritional constituents:
Vitamins: A, C and B-Complex. Minerals: Iron, calcium, potassium, phosphorus and sulphur. Carotenes include- beta-carotene (abundant in supply), lutein, zeaxanthin.
Indications:
Arthritis, impaired peripheral circulation, diabetic foot pain, digestive weakness, hypochlorhydia, intermittent claudication, myalgia. Topically: neuralgia
Dosage:
Liquid extract (1:2): 1-3ml per week. Dried herb (cayenne powder): as an infusion. 1/4-1/2 tsp added to 1 cup of boiling water. Topical cream: (standardised to 0.025%-0.075% capsaicin) applied directly to affected area.
British Herbal Pharmacopoeia
Cautions for therapeutic doses
Not for gastric hyperactivity or on mucous membranes. Redness, irritation, stinging or burning sensations occur in at least 30% of people using topical capsaicin preparations. Allergic reactions have been reported on occasion.