Cayenne pepper, Guinea spice, red pepper, cow-horn pepper, red hot chili pepper, ( Capsicum annuum ). ID: 216-49

Named after the city of Cayenne , in French Guiana , and incorrectly referred to as "Guinea pepper", instead of" guyana pepper "which is correct.

It comes from a variety of chili peppers and its spicy taste is due to the substance capsaicin.

Its hotness is estimated at 30,000 to 50,000 Scoville units.

Cayenne is used in the cooking of spicy dishes, as a powder or whole (as in Korean, Sichuan and other Asian cuisines) or in a thin vinegar-based sauce.

Suitable for all dishes (meat, poultry, vegetables, soups, fish, even some sweets), as long as you like spicy.

Prefer to use it towards the end of cooking, or raw, to retain all of its beneficial properties.

Cayenne pepper is an excellent source of beta-carotene, an antioxidant that protects cells from the destructive effects of free radicals, and adequate intake is associated with a reduced risk of cardiovascular disease.

Cayenne pepper, due to its high content of β-carotene, strengthens the immune system and has anti-inflammatory action.

It also has like all chili peppers have anticoagulant action, while it seems to work as a natural analgesic.

Wrongly chili, like cayenne pepper, has a reputation for increasing the risk of peptic ulcer disease. On the contrary, they not only do not increase the risk but also reduce it, inactivating the bacteria responsible for causing peptic ulcer disease.

They also stimulate the gastric mucosa to secrete protective fluids that prevent ulcers.

Finally, many pain medications have Capsicum annuum as their main ingredient (patches, heating ointments, etc.

Cases of people who have already developed peptic ulcer, its consumption should be done with caution.