A History of the Healing Chili
The Capsicums are ancient natives of the New World, the oldest known specimens coming from Mexico. From seeds found on the floors of caves that were ancient human dwellings and from ancient fossil feces, scientists have found the people were eating peppers as early as 7000 BC. Presumably originating as wild plants, hot peppers were cultivated between 5200 and 3400 BC. (Heiser: 18), among the oldest cultivated plants of the world. In South America, peppers recovered at the archaeological site of Huaca Prieta have been dated at 2500 BC, these specimens being larger than the wild peppers and therefore presumably cultivated (Ibid). Archaeological research in the Tehucan Valley revealed that among other crops, chilies were cultivated during the Coxcatlan era, around 4000 BC (Johnson, ed.: 150)
Capsicum was introduced to Europe by the historian who accompanied Columbus to the New World, Peter Martyr. He reported the use of these pungent peppers, and the ships physician, Dr. Chatica, reported their use as a condiment and as a medicine, an irony considering that Columbus was seeking the spices of the Far East (Heiser, op.. cit.)
Later, scholars sent from Spain to the New World, notably to Mexico and Central America, chronicle the extensive use of chili peppers in the diet of the Indians. Next to maize, a certain Cobo wrote, it was the foremost plant in the land; and a Garcilaso said that the Peruvian Indians valued chilies more than any other plant, never cooking a dish without them. The Jesuit Acosta noted that it was an item of considerable value for trade in areas where chili did not grow, that it “comforted the stomach” when taken in moderation, and that some of the Indians made offerings of peppers to their gods (Ibid.).
According to sixteenth century historians, South American warriors would burn peppers to use the smoke against the invading Spanish (Ibid.). Interestingly, during the Vietnam war, Buddhist monks armed themselves with spray guns filled with a mixture of lemon juice, curry powder, and Cayenne.
Cayenne peppers reached southeastern Asia a few years after the discovery of America, and today they are almost as important in tropical Asian cuisine and medicine as they are in tropical America. In fact, these peppers became so well established in India not long after their migration that early botanists thought they were indigenous. In India they are an indispensable part of curry, which is a universal ingredient in most Indian cuisine. Peppers are also widely used throughout Africa, and the African produce is thought to be the hottest in the world, perhaps due to climatic or edaphic factors, though it may be due to specialized breeding (Heiser, op. cit). In Ethiopia, the national dish, wort, or Cayenne portage, features this pungent powder. Salt and powdered Cayenne pods are mixed with a little pea or bean meal and made into a paste called dillock. This is kept in a gourd, often hung from the house roof, and used a little at a time, wort being made by adding water to the paste and then boiling the mixture (Ibid.).
Cayenne was introduced into Britain from India in 1548, and Gerard mentioned it as being cultivated in his time (Gri: 175). It is used in folk medicine in various parts of the world, notably Greece, Italy, and parts of Russia, where it is steeped in Vodka and drunk as a tonic in wine glassful doses (Hut:68). It grows and is used abundantly in the West Indies, where the Negroes value it as a certain remedy for many ailments (Klo:217). It is especially valued there for the deadly fevers, especially yellow fever, of which the native people have no fear as long as they have a goodly supply of Capsicum (Ibid.). As in Mexico, the children and adults alike snack on hot pepper pods, eating them one after another “as we would do so many doughnuts,” said Kloss.
Cayenne is one of the main foods of the Hunzas in Asia Minor, along with apricots and their pits, millet, and other such simple foods. They live to over a hundred years of age, sometimes play polo at the age of 150, and generally die not from diseases, but from falls or accidents (Herbalist:I:I:3 2 ).
Capsicum was early cited as growing in the Hawaiian Islands, cultivated and escaped varieties noted as early as 1897, though the fruits were small and very pungent. It was known as “Hawaiian Chili Peppers.”
In Mexico today, Chilies of various kinds supplement the daily diet and, in addition to providing spice and essential nutrients to an otherwise bland and repetitious diet of tortillas, beans, squash, pumpkins, potatoes and the like, they perform important medicinal functions. Visitors to Mexico often suffer from “Montezuma's Revenge,” a particularly devastating kind of amoebic dysentery. However, if they will eat hot chill with their meals the way the native Mexicans do, they will not suffer this disease. Juliette de Bairacli Levy, when living in Mexico with her small children, did not hesitate to let them drink raw milk—a practice frowned upon by most because of the certainty of dysenteric infection. She spiked the milk with a generous dose of Cayenne and the children were never infected. She noted, too, that eventually the children came to relish the hot-tasting milk. It is reported that the Mexicans, who ingest such quantities of Chili that their bodies are infused with it, are not attacked by predatory birds, if they happen to perish by accident in the deserts; vultures won't touch the Chili-laden body.
Cayenne pepper is the name for the hottest form of Capsicum, which can take other forms. If its heat is 1 BTU, this mild Capsicum is called paprika; if it is from one to twenty-five BTU, it is called simply red pepper; but over twenty-five BTU rating is termed Cayenne. Therefore Cayenne is the strongest of the Capsicum family. In Mexico alone, many varieties (some claim fifteen or more) of peppers are grown, each with a distinctive flavor, and often very hot indeed. Other important varieties are grown in Japan (predominantly used, dried, in cooking), the United States, and Africa, the latter being valued as a high-quality medicinal Cayenne.
One of the United States varieties, imported from the Mexican state of Tabasco, has attained great renown. An American soldier, returning from the Mexican War of 1846-48, brought some pepper seeds to Edward Mcllhenny, a banker, who grew plants from them in Louisiana. Mcllhenny found that the peppers made a delightfully piquant sauce. During the Civil War, he left Louisiana, but when he returned, finding his plants still flourishing, was persuaded to market his sauce. Since the war had left him without an income, he thought this was worth a try, and the venture proved successful; Tabasco Sauce is a gourmet treat throughout the world (Heiser: 12).
Cayenne pepper was a mainstay of the Thomsonian School of Medicine, Samuel Thomson, the original Botanic Physician, having featured it along with Lobelia in his healing routines. It was an important ingredient in his Composition Powder, and he also used it as a stimulant and an assist to the emetic properties of Lobelia.
Joseph Smith, the Mormon Prophet, was said to have advocated the use of Cayenne. His successor, Brigham Young, eschewing the services of orthodox medical practitioners, encouraged the use of Cayenne and of Composition Powder, the latter even serving as a beverage in place of regular tea or other drinks. Many of the early Church members were well versed in botanic medicine, an interesting example being Priddy Meeks, who was a thoroughgoing herbal practitioner and whose journal we possess today. He gave Cayenne pepper to a young man who had attempted to journey from California back to the East. His feet were both frozen up to his ankles. Meeks felt, “as though by inspiration,” that he should try Cayenne internally for the case.
Having given the man too much at first, Meeks reduced the dose as the frozen feet began to hurt terribly. When the dose seemed right, an unusual event occurred: the frozen flesh would rot and rope down from his foot, when it would be on his knee, then clear to the floor, and the new flesh would form as fast as the dead flesh would drop. It seemed to Meeks that the dead flesh was getting out of the way to make room for the new flesh. After sixteen days, the man was able to walk again, having lost only five toenails, instead of both feet—an unusual tale indeed! Meeks related many other cases he healed with Cayenne pepper; he was much in demand with these simple remedies.
In England, Cayenne was called “Ginnie pepper,” since it was purchased from “Guinea,” or the Indies. Being official in both the United States and British pharmacopoeias (even until the 1950’s), Cayenne was an ingredient in many of the cure-all remedies of the last century; in fact, it was often the main ingredient, along with aloes and a little soap. The British pharmacopoeia requires that Capsicum should yield not more than six percent of ash, and this will detect any adulterants, which include ground fruit stone, linseed, ground cereal products, oxide of red lead, and colored sawdust (Gri: 176).
Cayenne or Capsicum derives its name from the Greek kaptos, I bite, an allusion to the pungent properties of the fruits and seeds. Although the origin of the species is obscured in antiquity, as described above, experts believe that all the varieties of chilies originated in one species. For this reason the botanical classification of these plants is sometimes muddled, and Capsicum annuum is sometimes described as Capsicum frutescens (Stuart: 166). Some sources indicate that our valuable Cayenne is really Capsicum fastigiatum (Bar: 148), or Capsicum minimum (Hut:67). All of this confusion points to the point we made earlier, that the medicinal Cayenne is classed according to its BTU rating rather than its species.
Other names for Cayenne include African pepper, African red pepper, and African bird pepper, all alluding to the most pungent and superior product obtained from Africa, although this can be light brownish-yellow instead of red in color (Gri:176). It is also called American red pepper, Spanish pepper, and Guinea pepper, as it is obtained from these places. We are already familiar with its name, Chili, in Mexico; in French it is called Capsique or Poivre de Cayenne, and in German it is Spanisher Pfeffer or Schlotenpfeffer.
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 chili 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 re-cut 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, unstained, 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 congestion's. 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 persons feeling of vitality and activity—as it is a stimulant—without any bad aftereffects, 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.
Copyright 2004 The School of Natural Healing. All Rights Reserved.
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History · Medical & Findings · Cultivation & Usage · Composition · Formulas · Bibliography
The Capsicums are ancient natives of the New World, the oldest known specimens coming from Mexico. From seeds found on the floors of caves that were ancient human dwellings and from ancient fossil feces, scientists have found the people were eating peppers as early as 7000 BC. Presumably originating as wild plants, hot peppers were cultivated between 5200 and 3400 BC. (Heiser: 18), among the oldest cultivated plants of the world. In South America, peppers recovered at the archaeological site of Huaca Prieta have been dated at 2500 BC, these specimens being larger than the wild peppers and therefore presumably cultivated (Ibid). Archaeological research in the Tehucan Valley revealed that among other crops, chilies were cultivated during the Coxcatlan era, around 4000 BC (Johnson, ed.: 150)
Capsicum was introduced to Europe by the historian who accompanied Columbus to the New World, Peter Martyr. He reported the use of these pungent peppers, and the ships physician, Dr. Chatica, reported their use as a condiment and as a medicine, an irony considering that Columbus was seeking the spices of the Far East (Heiser, op.. cit.)
Later, scholars sent from Spain to the New World, notably to Mexico and Central America, chronicle the extensive use of chili peppers in the diet of the Indians. Next to maize, a certain Cobo wrote, it was the foremost plant in the land; and a Garcilaso said that the Peruvian Indians valued chilies more than any other plant, never cooking a dish without them. The Jesuit Acosta noted that it was an item of considerable value for trade in areas where chili did not grow, that it “comforted the stomach” when taken in moderation, and that some of the Indians made offerings of peppers to their gods (Ibid.).
According to sixteenth century historians, South American warriors would burn peppers to use the smoke against the invading Spanish (Ibid.). Interestingly, during the Vietnam war, Buddhist monks armed themselves with spray guns filled with a mixture of lemon juice, curry powder, and Cayenne.
Cayenne peppers reached southeastern Asia a few years after the discovery of America, and today they are almost as important in tropical Asian cuisine and medicine as they are in tropical America. In fact, these peppers became so well established in India not long after their migration that early botanists thought they were indigenous. In India they are an indispensable part of curry, which is a universal ingredient in most Indian cuisine. Peppers are also widely used throughout Africa, and the African produce is thought to be the hottest in the world, perhaps due to climatic or edaphic factors, though it may be due to specialized breeding (Heiser, op. cit). In Ethiopia, the national dish, wort, or Cayenne portage, features this pungent powder. Salt and powdered Cayenne pods are mixed with a little pea or bean meal and made into a paste called dillock. This is kept in a gourd, often hung from the house roof, and used a little at a time, wort being made by adding water to the paste and then boiling the mixture (Ibid.).
Cayenne was introduced into Britain from India in 1548, and Gerard mentioned it as being cultivated in his time (Gri: 175). It is used in folk medicine in various parts of the world, notably Greece, Italy, and parts of Russia, where it is steeped in Vodka and drunk as a tonic in wine glassful doses (Hut:68). It grows and is used abundantly in the West Indies, where the Negroes value it as a certain remedy for many ailments (Klo:217). It is especially valued there for the deadly fevers, especially yellow fever, of which the native people have no fear as long as they have a goodly supply of Capsicum (Ibid.). As in Mexico, the children and adults alike snack on hot pepper pods, eating them one after another “as we would do so many doughnuts,” said Kloss.
Cayenne is one of the main foods of the Hunzas in Asia Minor, along with apricots and their pits, millet, and other such simple foods. They live to over a hundred years of age, sometimes play polo at the age of 150, and generally die not from diseases, but from falls or accidents (Herbalist:I:I:3 2 ).
Capsicum was early cited as growing in the Hawaiian Islands, cultivated and escaped varieties noted as early as 1897, though the fruits were small and very pungent. It was known as “Hawaiian Chili Peppers.”
In Mexico today, Chilies of various kinds supplement the daily diet and, in addition to providing spice and essential nutrients to an otherwise bland and repetitious diet of tortillas, beans, squash, pumpkins, potatoes and the like, they perform important medicinal functions. Visitors to Mexico often suffer from “Montezuma's Revenge,” a particularly devastating kind of amoebic dysentery. However, if they will eat hot chill with their meals the way the native Mexicans do, they will not suffer this disease. Juliette de Bairacli Levy, when living in Mexico with her small children, did not hesitate to let them drink raw milk—a practice frowned upon by most because of the certainty of dysenteric infection. She spiked the milk with a generous dose of Cayenne and the children were never infected. She noted, too, that eventually the children came to relish the hot-tasting milk. It is reported that the Mexicans, who ingest such quantities of Chili that their bodies are infused with it, are not attacked by predatory birds, if they happen to perish by accident in the deserts; vultures won't touch the Chili-laden body.
Cayenne pepper is the name for the hottest form of Capsicum, which can take other forms. If its heat is 1 BTU, this mild Capsicum is called paprika; if it is from one to twenty-five BTU, it is called simply red pepper; but over twenty-five BTU rating is termed Cayenne. Therefore Cayenne is the strongest of the Capsicum family. In Mexico alone, many varieties (some claim fifteen or more) of peppers are grown, each with a distinctive flavor, and often very hot indeed. Other important varieties are grown in Japan (predominantly used, dried, in cooking), the United States, and Africa, the latter being valued as a high-quality medicinal Cayenne.
One of the United States varieties, imported from the Mexican state of Tabasco, has attained great renown. An American soldier, returning from the Mexican War of 1846-48, brought some pepper seeds to Edward Mcllhenny, a banker, who grew plants from them in Louisiana. Mcllhenny found that the peppers made a delightfully piquant sauce. During the Civil War, he left Louisiana, but when he returned, finding his plants still flourishing, was persuaded to market his sauce. Since the war had left him without an income, he thought this was worth a try, and the venture proved successful; Tabasco Sauce is a gourmet treat throughout the world (Heiser: 12).
Cayenne pepper was a mainstay of the Thomsonian School of Medicine, Samuel Thomson, the original Botanic Physician, having featured it along with Lobelia in his healing routines. It was an important ingredient in his Composition Powder, and he also used it as a stimulant and an assist to the emetic properties of Lobelia.
Joseph Smith, the Mormon Prophet, was said to have advocated the use of Cayenne. His successor, Brigham Young, eschewing the services of orthodox medical practitioners, encouraged the use of Cayenne and of Composition Powder, the latter even serving as a beverage in place of regular tea or other drinks. Many of the early Church members were well versed in botanic medicine, an interesting example being Priddy Meeks, who was a thoroughgoing herbal practitioner and whose journal we possess today. He gave Cayenne pepper to a young man who had attempted to journey from California back to the East. His feet were both frozen up to his ankles. Meeks felt, “as though by inspiration,” that he should try Cayenne internally for the case.
Having given the man too much at first, Meeks reduced the dose as the frozen feet began to hurt terribly. When the dose seemed right, an unusual event occurred: the frozen flesh would rot and rope down from his foot, when it would be on his knee, then clear to the floor, and the new flesh would form as fast as the dead flesh would drop. It seemed to Meeks that the dead flesh was getting out of the way to make room for the new flesh. After sixteen days, the man was able to walk again, having lost only five toenails, instead of both feet—an unusual tale indeed! Meeks related many other cases he healed with Cayenne pepper; he was much in demand with these simple remedies.
In England, Cayenne was called “Ginnie pepper,” since it was purchased from “Guinea,” or the Indies. Being official in both the United States and British pharmacopoeias (even until the 1950’s), Cayenne was an ingredient in many of the cure-all remedies of the last century; in fact, it was often the main ingredient, along with aloes and a little soap. The British pharmacopoeia requires that Capsicum should yield not more than six percent of ash, and this will detect any adulterants, which include ground fruit stone, linseed, ground cereal products, oxide of red lead, and colored sawdust (Gri: 176).
Cayenne or Capsicum derives its name from the Greek kaptos, I bite, an allusion to the pungent properties of the fruits and seeds. Although the origin of the species is obscured in antiquity, as described above, experts believe that all the varieties of chilies originated in one species. For this reason the botanical classification of these plants is sometimes muddled, and Capsicum annuum is sometimes described as Capsicum frutescens (Stuart: 166). Some sources indicate that our valuable Cayenne is really Capsicum fastigiatum (Bar: 148), or Capsicum minimum (Hut:67). All of this confusion points to the point we made earlier, that the medicinal Cayenne is classed according to its BTU rating rather than its species.
Other names for Cayenne include African pepper, African red pepper, and African bird pepper, all alluding to the most pungent and superior product obtained from Africa, although this can be light brownish-yellow instead of red in color (Gri:176). It is also called American red pepper, Spanish pepper, and Guinea pepper, as it is obtained from these places. We are already familiar with its name, Chili, in Mexico; in French it is called Capsique or Poivre de Cayenne, and in German it is Spanisher Pfeffer or Schlotenpfeffer.
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 chili 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 re-cut 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, unstained, 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 congestion's. 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 persons feeling of vitality and activity—as it is a stimulant—without any bad aftereffects, 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.
Copyright 2004 The School of Natural Healing. All Rights Reserved.
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