| MOST
CERTAIN STIMULANT—AND NEARLY A CURE-ALL
One of the most important
uses of Cayenne is as a circulatory stimulant, an herb that feeds the necessary
elements into the cell structure of the arteries, veins, and capillaries
so that they, regain youthful elasticity and so that the blood pressure
reduces itself to normal. When the venous structure becomes loaded with
sticky mucus, the blood cannot circulate freely, so higher pressure is
needed to force the blood through. Cayenne equalizes the blood pressure,
influencing the heart immediately, and then extending its effects to the
venous structure (SNH:407). It also works to cut the mucus in the venous
system, and indeed in all the systems throughout the body.
Cayenne is a certain
remedy for heart attack; as a stimulant, it can start the heart into action
again, and as it facilitates blood flow throughout the body, it will keep
the heart going. Used as a heart attack preventative, along with the mucusless
diet and a healthful life-style, Cayenne can do wonders in toning and rebuilding
the heart and keeping it in top condition. As we will discuss later, Cayenne
is one of the richest and most stable sources of Vitamin E, which is known
to be a heart builder.
The most common medical
use of Cayenne is as a gastric stimulant and digestive aid. It rebuilds
the stomach tissue and stimulates peristalsis, thus assisting in assimilation
and elimination. In the West Indies, a preparation called Mandram is used
for weak digestion and loss of appetite; this is made of thinly sliced,
unskinned cucumbers, shallots, chives or onions, lemon or lime juice, Madeira,
and a few pods of Cayenne well mashed up in the liquids. It can be used
as a chutney or garnish (Gri: 176)
Cayenne is used as
a diaphoretic-sweat inducing-herb, especially useful when combined with
other powerful diaphoretics such as yarrow, blue vervain, bayberry, etc.
It should be given when a chill is coming on, to offset a cold, or to help
break a fever, as it sustains the portal circulation (Klo:220) and assists
in the removal of mucus, as well as inducing perspiration.
If one believes in
the use of emesis to cleanse the stomach, such as the Thomsonians did,
large doses of Cayenne will certainly do the job without causing any harm
to the patient. If combined with an emetic, such as Lobelia, Cayenne will
help the emesis continue over a longer period and prevent bruising or other
discomfort. If a person swallows a noxious substance or polluted food or
drink, this Lobelia-Cayenne combination will work surely to bring it up.
Be sure not to induce vomiting, however, if a corrosive substance has been
ingested.
As related above,
Cayenne works powerfully to arrest bleeding. You can place Cayenne powder
or tincture directly upon an open wound, even one that is gushing blood,
and by the count of ten, the bleeding will cease. If there is internal
hemorrhaging, in the lungs, stomach, uterus or nose, have the person take
a teaspoonful of Cayenne in a glass of quite warm water; the blood pressure
will be equalized, taking the pressure off from the affected part, clotting
will begin, and the hemorrhage will stop. For hemorrhage of the lungs,
a vapor bath with warm Cayenne can do the same thing. In an external wound,
even if the cut is so deep it goes to the bone you may fill it with Cayenne
pepper and the bleeding will stop and the wound will heal beautifully.
A woman fell while descending stairs to the basement and struck her head
on the overhang above the staircase. She fell on her elbow and hip as well,
but she had hit her eye so: badly that it was oozing blood down her face.
She found her way upstairs, and “dumped a pile of Cayenne into her hand
and pressed it against her wounded eye” (Herbalist:March, 1978:30). She
also took Cayenne internally and applied an ice pack. By this time the
bleeding had stopped, and she applied Dr. Christopher's Comfrey Poultice,
made with wheat-germ oil and honey, to her eye wound and other facial wounds.
When she went to the doctor, he cleaned out the wound and told her that
she would bruise very badly and that, if she wished, he would recut the
wound and stitch it, as she had passed the eight-hour limit for stitches.
She kept taking the
Cayenne and rubbing wheat-germ oil and other oils and herbs on the wound.
She also applied wet hot packs for the itching associated with healing.
After a few days, the marks of the accident were nearly cleared up, although
the doctor had predicted many days of discolor and discomfort. This lady—who
has teenage grandchildren—credits her quick healing to Cayenne (Ibid.)
Cayenne is used externally
as a liniment as well, effective for wounds, bruises, scalds, bums, and
sunburns, applied freely. You can rinse the mouth with the liniment for
pyorrhea (Mal:84). It brings out toxic poisons and can be used to relieve
lung congestion as well as external problems. It will bring relief for
the sufferer of rheumatism. A simple liniment is made by simmering 1 tablespoonful
of Cayenne in 1 pint of Apple cider vinegar; bottle, unstrained, while
still hot. You can also combine the Cayenne with other herbs, such as Golden
Seal, Lobelia, etc., to obtain their beneficial effects in the liniment.
A plaster of Cayenne, made with bran or hops and combined with Lobelia,
is valuable in pneumonia, pleurisy, and other congestions. Many famous
commercial ointments sold by Rawleighs, Watkins, and others, are high in
Cayenne.
Cayenne is extremely
valuable as an emmenagogue. It will act as a carrier for uterine herbs
such as Blessed thistle, taking them directly to the uterus. When expectant
mothers go into labor, midwives commonly give them a drink made of Cayenne,
apple cider vinegar, honey, and warm water. This stimulates good contractions,
gives energy—and as an added benefit, circumvents any possible hemorrhage
and acts as an anti-shock remedy, as labor often brings about shock. In
fact, this combination is a most efficient anti-shock remedy and should
be supplied in any case of shock. Cayenne in hot water alone will also
work.
Cayenne will increase
a person’s feeling of vitality and activity—as it is a stimulant—without
any bad after-effects, such as do other stimulants. Combined with Lobelia,
it is wonderful in cases of depression or low spirits.
Capsicum is an excellent
antiseptic. For infectious sore throat, combine it with slippery elm and
lobelia. It will kill germs when applied to wounds, and can he taken to
ward off diseases one has been exposed to (Herbalist 1:1:33).
Since it works so
effectively to eliminate mucus from the body, it is an excellent expectorant.
Mixed with ginger, it does a wonderful job of cleaning out the bronchial
tubes and sinus cavities and relieving immediately all problems of colds
and congestion (Mal:85).
Cayenne is used as
an accentuator with other herbs; it increases the value and healing properties
of the herbs and carries them to the afflicted part of the body. Indeed,
Cayenne affects every portion of the body through its marvelous action
in the venous structure. It relieves cramping or pain throughout the system.
It reduces inflammation and reduces hemorrhoids, even when they are serious
and painful. It can help cleanse the system of alcoholism and even reduce
the discomfort of a hangover, or worse, the miseries of delirium tremens.
It has been said to be a sure assist in cases of diphtheria, used internally
and externally as a fomentation of the tincture. It has been combined with
other herbs to make an excellent eyewash-though the user needs a bit of
courage the first time! It will relieve a relaxed throat, toning it up
immediately. If you soak the oil in cotton, you can apply It to an aching
tooth, and the relief will last a long time. Sprinkle a little of the powder
into your socks at night if you suffer from cold feet; your toes will be
warm all night. Rub it on if you have a sprain or a backache. Drink the
tea if you have problems with flatulence. The American Indians used to
say you could get rid of a wart if you bound on a fresh pepper pod every
day.
Cayenne is rich in
Vitamins C, A, B and G. It is an excellent source of Vitamin E. In Szent-Gyorgi’s
Nobel Prize winning research on Vitamin C in 1937, he had been using a
substance, obtained from adrenal glands, that he suspected to be Vitamin
C. When he could no longer obtain this substance, on a hunch he tried to
use Paprika peppers for his work, and found them a rich source of this
substance, later to be called Vitamin C. Capsicum also contains Calcium,
Phosphorus, and Iron.
FROM
THE MEDICAL WORLD
Most medical doctors
eliminate hot foods such as capsicum from the diets of ulcer patients and
others with delicate digestion; as we have shown, this is directly opposite
to that which is recommended by herbalists.
Their actions are
influenced from medical research showing hemorrhaging occurring after introducing
(mechanically) capsicum into the stomachs of persons prone to hemorrhages.
Their observations are fact but tend to be inconclusive. Perhaps any substance
introduced mechanically into the system could have caused hemorrhaging.
From personal experience, I was very uncomfortable taking capsicum for
my bleeding ulcers, but after one day of taking capsicum, in water, I never
again experienced passing dark blood through my stools. Perhaps the immediate
bleeding observed, by the researchers, would have been corrected through
continued herb care.
FOOD
AS MEDICINE
The most prominent non-medical
use of Capsicum, of course, is culinary, a perfect example of the old maxim,
“Let your food be your medicine and your medicine your food.” In kitchens
all over the world, Capsicums are used to prepare hot dishes, and are even
featured as a vegetable themselves. The peppers are ground and mixed with
other spices to make Chili Powder, a common seasoning almost everywhere.
If you are fortunate
enough to grow or purchase your own chili peppers, you can preserve them
yourself. You can pickle them as you would cucumbers, adding carrots, celery,
onions or other vegetables as the Mexicans do. If you wish to can or freeze
green chilis, you will need to roast and peel them. Roast them over an
open flame or in a hot oven until the skins blister. Quickly put them into
a plastic bag or damp cloth until the steam loosens the skins. You may
then, with hands gloved in rubber gloves or well-oiled—to avoid blistering
or buming—peel the peppers. Remove the seeds if desired, chop if desired,
and freeze in plastic bags, well-sealed. If you wish to can them, follow
directions included with your canning jars as to pressure needed in a pressure
canner.
You may use green
hot peppers to make your own taco or hot sauce. To two or three quarts
of tomatoes, add salt and garlic pepper to taste, and two to three cups
of chopped, peeled chills. Can as usual for tomatoes.
The Mexicans make
a raw chili salsa, with chopped tomato, onion, garlic, and fresh chili
pepper. This salsa is an excellent and garnish to any meal.
By far the easiest
culinary use of Cayenne is just to sprinkle it upon your food, as you would
use black pepper. Use a little at first, increasing as you become accustomed
to the pungency. For everyday maintenance of good health, this is an excellent
way to use Cayenne. Even children can learn to enjoy foods thus seasoned.
As for other uses,
the leaves are used extensively in the Philippines as a green dye. The
powder can be sprinkled in primitive living sites to drive off bugs and
vermin, as they detest Cayenne, and it can also be burned to fumigate against
vermin. A room thus fumigated can be opened and used fight after the treatment,
as the fumes are not poisonous to humans (Levy:43).
CULTIVATION
AND COLLECTION
Cayenne and the other
Capsicums can be cultivated just like Green Peppers. Seeds can be purchased
at garden stores or through seed catalogs. You can start them under glass
or in the house in mid-February if you plan to set them in late May. Feed
the developing seedlings manure tea and turn them so each side gets equal
sun.
When you are ready
to set the plants, protect them from cutworms with a tin-can or brown-paper
collar and set them three feet apart, as they grow bigger than bell peppers.
Harden the plants gradually-partially shading them—for about a week, and
mulch them to preserve moisture. Do not over-fertilize them, or you'll
get much leaf and little fruit.
When picking chilis,
use rubber gloves to protect your hands. When they are ripe, their hotness
is at a peak, and further reddening will not make them hotter, but just
a little sweeter. You can preserve them as described above, or string them
up for drying, as is commonly done in Mexico.
PREPARATION
The mature pepper pods
are dried carefully and are either stored whole or ground for storage.
You can purchase ground Cayenne pepper and store it with eider leaves or
bay leaves in it to prevent insect infestation; sometimes, if you open
a can of grocery-store Cayenne, it will be infested with large worms. Dr.
Christopher said it was because worms know good food when they see it!
Properly stored Cayenne will keep well for about a year. To keep it longer,
you can make a tincture, and it will last as long as you could wish. Dr.
Christopher stored some for twenty years, and when he unpacked it, it was
as good as new!
PREPARATION
AND USAGE
The quickest and most
efficient preparation of Cayenne is the tea, mixing a teaspoonful to a
tablespoonful in warm water and drinking it. Many people, not wishing to
suffer the pungency of the herb, take it in capsules, and this is all right,
but the herb works much more quickly if taken in tea. It is usually not
made into a decoction, as the medicinal factors are lost. Another method
commonly employed to cut the hot taste is to eat a spoonful of peanut butter
before taking the herb, but Dr. Christopher said he thought that was just
for kids!
The tincture can
be applied externally or taken internally. To make it, macerate two ounces
of Cayenne in one quart of 90 proof alcohol for fourteen days.
For an excellent
bath to be used in cases of aches and pains, influenza, apoplexy, etc.,
mix teaspoonful each of Cayenne and Ginger and add to a very hot bath.
This will cleanse the pores and remove toxins.
DESCRIPTION
Capsicum belongs to
the botanic family Solanaceae, commonly known as the Nightshade family
and including potatoes, tomatoes, green peppers, eggplants, the deadly
nightshade, henbane, Jimson weed, petunias, and tobacco (Heiser:l). They
are not true peppers, but were misnamed by early Spanish explorers who
confused their hot taste with the pepper to which they were accustomed.
Capsicum annuum is
a shrubby perennial plant two to six feet high. Branches are angular, usually
enlarged and slightly purple at the nodes; petioles medium; penducles slender,
often in pairs, and longer than the fruit; calyx cup-shaped, clasping base
of fruit which is red, ovate, and long; seeds small and flat, from ten
to twenty nine. The cuticle of the pericarp is uniformly striated and in
this particular is distinct from other species. The taste is pungent and
the smell characteristic, though not disagreeable (Gri: 175-76).
The peppers, when
dried, vary in lengths from 3/8 inch to 21/4 inches and in width from 3/16
to 1/2 inch. The shape is blunt and roundish at the base, tapering to a
point; oblong-acuminate. The pods are shiny, flattish and somewhat wrinkled.
The seeds are small, flat, reniform, and yellow.
The African varieties
are smaller and more pungent than the American varieties, which are larger
and more heart-shaped.
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CAYENNE: