Hot and spicy, cayenne pepper is available year round adding zest to flavorful dishes around the world and health to those brave enough to risk its fiery heat.

The cayenne pepper is a member of the Capsicum family of vegetables, which are more commonly known as chili peppers. It is known botanically as Capsicum frutenscens. The common name "cayenne" was actually given to this pepper because of its cultivation in a town that bears the same name in French Guiana on the northeast coast of South America.

Health Benefits

Hot and spicy, cayenne pepper adds zest to flavorful dishes around the world and health to those brave enough to risk its fiery heat. The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. Technically referred to as 8-methyul-N-vanillyl-6-nonenamide, capsaicin has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to help prevent ulcers. Capsaicin also effectively opens and drains congested nasal passages.

In addition to their high capsaicin content, cayenne peppers are also an excellent source of vitamin A, through its concentration of pro-vitamin A carotenoids including beta-carotene. Beta-carotene is not only a potent antioxidant in its own right, but can be converted in the body to vitamin A, a nutrient essential for the health of all epithelial tissues (the tissues that line all body cavities including the respiratory, gastrointestinal and reproductive tracts). Beta-carotene may therefore be helpful in reducing the symptoms of asthma, osteoarthritis, and rheumatoid arthritis. In addition, its antioxidant activity make it useful in preventing the free radical damage that can lead to atherosclerosis, colon cancer, and diabetic complications, like nerve damage and heart disease.

Fight Inflammation

All chili peppers, including cayenne, contain capsaicin, which in addition to giving cayenne its characteristic heat, is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains. The hottest varieties include habañero and Scotch bonnet as well as cayenne pappers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers.

Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. When animals injected with a substance that causes inflammatory arthritis were fed a diet that contained capsaicin, they had delayed onset of arthritis, and also significantly reduced paw inflammation.

Natural Pain Relief

Topical capsaicin has been shown in studies to be an effective treatment for cluster headaches and osteoarthritis pain. Several review studies of pain management for diabetic neuropathy have listed the benefits of topical capsaicin to alleviate disabling pain associated with this condition.

In a double-blind placebo controlled trial, nearly 200 patients with psoriasis were given topical preparations containing either capsaicin or placebo. Patients who were given capsaicin reported significant improvement based on a severity score which traced symptoms associated with psoriasis. The side effect reported with topical capsaicin cream is a burning sensation at the area of application.

Cardiovascular Benefits

Cayenne and other red chili peppers have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body's ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot peppers like cayenne are used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.

Clear Congestion

Capsaicin not only reduces pain, but its peppery heat also stimulates secretions that help clear mucus from your stuffed up nose or congested lungs. Capsaicin is similar to a compound found in many cold remedies for breaking up congestion, except that capsaicin works much faster. A tea made with hot cayenne pepper very quickly stimulates the mucus membranes lining the nasal passages to drain, helping to relieve congestion and stuffiness. Next cold and flu season, give it a try.

Boost Immunity

Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. Just two teaspoons of cayenne pepper provide 29.4% of the daily value for vitamin A. Often called the anti-infection vitamin, vitamin A is essential for healthy epithelial tissues including the mucous membranes that line the nasal passages, lungs, intestinal tract and urinary tract and serve as the body's first line of defense against invading pathogens.

Prevent Stomach Ulcers

Chili peppers like cayenne have a bad--and undeserved--reputation for contributing to stomach ulcers. Not only do they not cause ulcers, these hot peppers may help prevent them by killing bacteria you may have ingested, while powerfully stimulating the cells lining the stomach to secrete protective buffering juices that prevent ulcer formation. The use of cayenne pepper is actually associated with a reduced risk of stomach ulcers.

Lose Weight

All that heat you feel after eating hot chili peppers takes energy--and calories to produce. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they are eaten.

Description

The cayenne pepper is a member of the Capsicum family of vegetables, which are more commonly known as chili peppers. It is known botanically as Capsicum frutenscens. The common name "cayenne" was actually given to this pepper because of its cultivation in a town that bears the same name in French Guiana on the northeast coast of South America.

History

It is not surprising that cayenne peppers as well as other chili peppers can trace their seven thousand year history to Central and South America, regions whose cuisines are renowned for their hot and spicy flavors. They have been cultivated in these regions for more than seven thousand years, first as a decorative item and later as a foodstuff and medicine.

It was not until the 15th and 16th centuries that cayenne and other chili peppers were introduced to the rest of the world. Christopher Columbus encountered them on his explorations of the Caribbean Islands and brought them back to Europe where they were used as a substitute for black pepper, which was very expensive at that time since it had to be imported from Asia. Ferdinand Magellan is credited with introducing them into Africa and Asia, continents that since have incorporated them not only into their cuisines but their pharmacopeias. While cayenne and chili peppers are now grown on all continents, today China, Turkey, Nigeria, Spain and Mexico are among the largest commercial producers.

How to Select and Store

Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, try to select organically grown dried cayenne pepper since this will give you more assurance that it has not been irradiated.

Cayenne pepper should be kept in a tightly sealed glass jar, away from direct sunlight.

How to Enjoy

For some of our favorite recipes, click Recipes.

A Few Quick Serving Ideas:

Cayenne is sure to heat up any vegetable healthy sauté.

Keep a container of cayenne on the table right next to the pepper mill, so you and your family can add a pinch of extra spice to any of your meals.

Give your hot cocoa a traditional Mexican flair by adding a tiny bit of cayenne pepper.

Canned beans take on a whole new dimension when cayenne is added to them.

Cayenne and lemon juice make great complements to cooked bitter greens such as collards, kale and mustard greens.

Safety

Cayenne Pepper Belongs to the Nightshade Family

Cayenne pepper comes from chili peppers, one of the vegetables in the nightshade (Solanaceae) family, which also includes eggplant, tomatoes, bell peppers and white potatoes. Anecdotal case histories link improvement in arthritis symptoms with removal of these foods; however, there are no scientific studies to date that confirm this information.

Nutritional Profile

Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for 25-50 year old healthy woman); the nutrient density rating; and, the food's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.

 

Cayenne pepper, dried 2.00 tsp 3.52 grams 11.20 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating vitamin A 1470.24 IU 29.4 47.3 excellent vitamin C 2.72 mg 4.5 7.3 good manganese 0.08 mg 4.0 6.4 good vitamin B6 (pyridoxine) 0.08 mg 4.0 6.4 good dietary fiber 0.96 g 3.8 6.2 good vitamin K 2.89 mcg 3.6 5.8 good World's Healthiest Foods Rating Rule excellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%

 

References

• Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986, PMID: 15210
• Gonzalez R, Dunkel R, Koletzko B, et al. Effect of capsaicin-containing red pepper sauce suspension on upper gastrointestinal motility in healthy volunteers. Dig Dis Sci 1998 Jun;43(6):1165-71, PMID: 18140
• Hautkappe M, Roizen MF, Toledano A, et al. Review of the effectiveness of capsaicin for painful cutaneous disorders and neural dysfunction. Clin J Pain 1998 Jun;14:97-106 1998
• Kempaiah RK, Srinivasan K. Integrity of erythrocytes of hypercholesterolemic rats during spices treatment. Mol Cell Biochem 2002 Jul;236(1-2):155-61 2002
• Sambaiah K, Satyanarayana MN. Hypocholesterolemic effect of red pepper & capsaicin. Indian J Exp Biol 1980 Aug;18(8):898-9, PMID: 18150
• Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988, PMID: 15220

Cayenne pepper, dried

In depth nutrient analysis:

Cayenne pepper, dried (Note: "--" indicates data is unavailable)
amount	2.00 tsp
total weight	3.52 g
Basic Components
nutrient	amount	%DV
calories	11.20
calories from fat	5.52
calories from saturated fat	1.04
protein	0.40 g
carbohydrates	2.00 g
dietary fiber	0.96 g	3.84
soluble fiber	-- g
insoluble fiber	-- g
sugar - total	-- g
monosaccharides	-- g
disaccharides	-- g
other carbs	-- g
fat - total	0.64 g
saturated fat	0.08 g
mono fat	0.08 g
poly fat	0.32 g
trans fatty acids	0.00 g
cholesterol	0.00 mg
water	0.32 g
ash	0.24 g
Vitamins
nutrient	amount	%DV
vitamin A IU	1470.24 IU	29.40
vitamin A RE	147.04 RE
A - carotenoid	147.04 RE	1.96
A - retinol	0.00 RE
A - beta carotene	882.16 mcg
thiamin - B1	0.00 mg	0.00
riboflavin - B2	0.00 mg	0.00
niacin - B3	0.32 mg	1.60
niacin equiv	0.32 mg
vitamin B6	0.08 mg	4.00
vitamin B12	0.00 mcg	0.00
biotin	-- mcg	--
vitamin C	2.72 mg	4.53
vitamin D IU	0.00 IU	0.00
vitamin D mcg	0.00 mcg
vitamin E alpha equiv	0.16 mg	0.80
vitamin E IU	0.24 IU
vitamin E mg	0.16 mg
folate	3.76 mcg	0.94
vitamin K	2.89 mcg	3.61
pantothenic acid	-- mg	--
Minerals
nutrient	amount	%DV
boron	-- mcg
calcium	5.28 mg	0.53
chloride	-- mg
chromium	-- mcg	--
copper	0.00 mg	0.00
fluoride	-- mg	--
iodine	-- mcg	--
iron	0.24 mg	1.33
magnesium	5.36 mg	1.34
manganese	0.08 mg	4.00
molybdenum	-- mcg	--
phosphorus	10.40 mg	1.04
potassium	71.20 mg
selenium	0.32 mcg	0.46
sodium	1.04 mg
zinc	0.08 mg	0.53
Saturated Fats
nutrient	amount	%DV
4:0 butyric	0.00 g
6:0 caproic	0.00 g
8:0 caprylic	0.00 g
10:0 capric	0.00 g
12:0 lauric	0.00 g
14:0 myristic	0.00 g
15:0 pentadecanoic	-- g
16:0 palmitic	0.08 g
17:0 margaric	-- g
18:0 stearic	0.00 g
20:0 arachidic	-- g
22:0 behenate	-- g
24:0 lignoceric	-- g
Mono Fats
nutrient	amount	%DV
14:1 myristol	0.00 g
15:1 pentadecenoic	0.00 g
16:1 palmitol	0.00 g
17:1 heptadecenoic	0.00 g
18:1 oleic	0.08 g
20:1 eicosen	0.00 g
22:1 erucic	0.00 g
24:1 nervonic	0.00 g
Poly Fats
nutrient	amount	%DV
18:2 linoleic	0.24 g
18:3 linolenic	0.00 g
18:4 stearidon	0.00 g
20:3 eicosatrienoic	0.00 g
20:4 arachidon	0.00 g
20:5 EPA	0.00 g
22:5 DPA	0.00 g
22:6 DHA	0.00 g
Other Fats
nutrient	amount	%DV
omega 3 fatty acids	0.00 g	0.00
omega 6 fatty acids	0.24 g
Amino Acids
nutrient	amount	%DV
alanine	-- g
arginine	-- g
aspartate	-- g
cystine	-- g	--
glutamate	-- g
glycine	-- g
histidine	-- g	--
isoleucine	-- g	--
leucine	-- g	--
lysine	-- g	--
methionine	-- g	--
phenylalanine	-- g	--
proline	-- g
serine	-- g
threonine	-- g	--
tryptophan	-- g	--
tyrosine	-- g	--
valine	-- g	--
Other
nutrient	amount	%DV
alcohol	0.00 g
caffeine	0.00 mg
artif sweetener total	-- mg
aspartame	-- mg
saccharin	-- mg
sugar alcohol	-- g
glycerol	-- g
inositol	-- g
mannitol	-- g
sorbitol	-- g
xylitol	-- g
organic acids	-- mg
acetic acid	-- mg
citric acid	-- mg
lactic acid	-- mg
malic acid	-- mg
choline	-- mg	--
taurine	-- mg
Note: The nutrient profiles provided in this website are derived from Food Processor for Windows, Version 7.60, by ESHA Research in Salem, Oregon, USA. Of the 21,629 food records contained in the ESHA foods database, most of them - including those of the World's Healthiest Foods - lacked information for specific nutrients. The designation "--" was chosen to represent those nutrients for which there was no measurement included in the ESHA foods database.

Like cayenne pepper, red chili peppers are available throughout the year to add zest to flavorful dishes around the world and health to those brave enough to risk their fiery heat.

This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.

• Health Benefits
• Description
• History
• How to Select and Store
• How to Enjoy
• Safety
• Nutritional Profile
• References

Health Benefits

Fight Inflammation

Chili peppers contain a substance called capsaicin, which gives peppers their characteristic pungence, producing mild to intense spice when eaten. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains. The hottest varieties include habañero and Scotch bonnet peppers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers.

Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. When animals injected with a substance that causes inflammatory arthritis were fed a diet that contained capsaicin, they had delayed onset of arthritis, and also significantly reduced paw inflammation.

Natural Pain Relief

Topical capsaicin is now a recognized treatment option for osteoarthritis pain. Several review studies of pain management for diabetic neuropathy have listed the benefits of topical capsaicin to alleviate disabling pain associated with this condition.

In a double-blind placebo controlled trial, nearly 200 patients with psoriasis were given topical preparations containing either capsaicin or placebo. Patients who were given capsaicin reported significant improvement based on a severity score which traced symptoms associated with psoriasis. The side effect reported with topical capsaicin cream is a burning sensation at the area of application.

Cardiovascular Benefits

Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body's ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.
 

Spicing your meals with chili peppers may also protect the fats in your blood from damage by free radicals—a first step in the development of atherosclerosis. In a randomized, crossover study involving 27 healthy subjects (14 women, 13 men), eating freshly chopped chili was found to increase the resistance of blood fats, such as cholesterol and triglycerides, to oxidation (free radical injury).

Subjects were randomly divided into 2 groups. For 4 weeks, half the subjects ate a freshly chopped chili blend (30 grams/day, about 1 ounce), consisting of 55% cayenne, while the other half consumed a bland diet (no chili). After 4 weeks, the groups were crossed over for another 4 weeks. During the intervention periods, consumption of other spices such as cinnamon, ginger, garlic, and mustard was restricted. Blood samples were obtained at the beginning of the study and after each dietary period.

After eating the chili-containing diet, the rate of oxidation (free radical damage to cholesterol and triglycerides) was significantly lower in both men and women than that seen after eating the bland diet.

In addition, after eating the chili-spiced diet, women had a longer lag time before any damage to cholesterol was seen compared to the lag time seen after eating the bland diet. In men, the chili-diet also lowered resting heart rate and increased the amount of blood reaching the heart.

 

Clear Congestion

Capsaicin not only reduces pain, but its peppery heat also stimulates secretions that help clear mucus from your stuffed up nose or congested lungs.

Boost Immunity

Chili peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. Just two teaspoons of red chili peppers provide about 6% of the daily value for vitamin C coupled with more than 10% of the daily value for vitamin A. Often called the anti-infection vitamin, vitamin A is essential for healthy mucous membranes, which line the nasal passages, lungs, intestinal tract and urinary tract and serve as the body's first line of defense against invading pathogens.

Help Stop the Spread of Prostate Cancer

Red chili peppers' capsaicin, the compound responsible for their pungent heat, stops the spread of prostate cancer cells through a variety of mechanisms, indicates a study published in the March 15, 2006 issue of Cancer Research . Capsaicin triggers suicide in both primary types of prostate cancer cell lines, those whose growth is stimulated by male hormones and those not affected by them. In addition, capsaicin lessens the expression of prostate-specific antigen (PSA), inhibits the ability of the most potent form of testosterone, dihydrotestosterone, to activate PSA, and directly inhibits PSA transcription, causing PSA levels to plummet.

The dose effective for test animals was equivalent to 400 milligrams of capsaicin, three times a week, for a man weighing about 200 pounds. After four weeks of receiving capsaicin, prostate cancer tumor growth and size decreased significantly in the animals. One warning: Excessive intake of hot chilies has been linked to stomach cancer, so don't go overboard.

 

Prevent Stomach Ulcers

Chili peppers have a bad--and mistaken--reputation for contributing to stomach ulcers. Not only do they not cause ulcers, they can help prevent them by killing bacteria you may have ingested, while stimulating the cells lining the stomach to secrete protective buffering juices.

Lose Weight

All that heat you feel after eating hot chili peppers takes energy--and calories to produce. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they are eaten.

Lower Risk of Type 2 Diabetes

Making chili pepper a frequently enjoyed spice in your Healthiest Way of Eating could help reduce your risk of hyperinsulinemia (high blood levels of insulin)-a disorder associated with type 2 diabetes.

In a study published in the July 2006 issue of the American Journal of Clinical Nutrition, Australian researchers show that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. When chili-containing meals are a regular part of the diet, insulin requirements drop even lower.

Plus, chili's beneficial effects on insulin needs get even better as body mass index (BMI, a measure of obesity) increases. In overweight people, not only do chili-containing meals significantly lower the amount of insulin required to lower blood sugar levels after a meal, but chili-containing meals also result in a lower ratio of C-peptide/ insulin, an indication that the rate at which the liver is clearing insulin has increased.

The amount of C-peptide in the blood also shows how much insulin is being produced by the pancreas. The pancreas produces proinsulin, which splits into insulin and C-peptide when secreted into the bloodstream. Each molecule of proinsulin breaks into one molecule of C-peptide and one molecule of insulin, so less C-peptide means less insulin has been secreted into the bloodstream.

In this study, which involved 36 subjects aged 22-70 years, the effects of three interventions were evaluated. Subjects were given a bland meal after a bland diet containing no spices, a chili-containing meal after a bland diet, and finally, a chili-containing meal after a chili-containing diet. A palatable chili flavoring, not pure capsaicin (the active component in chili), was used.

Blood sugar rose similarly after all three interventions, but insulin rose the most after the bland meal after a bland diet and the least after the chili-containing meal after a chili-rich diet.

The maximum increases in insulin after the bland diet followed by a chili-containing meal were 15% lower than after the bland meal following a bland diet, and 24% lower after the chili-containing meal after a chili-rich diet compared to the chili-containing meal after the bland diet.

C-peptide blood levels also increased the most after the bland meal after a bland diet and the least after the chili-containing meal after a chili-rich diet, showing the least insulin was secreted after the chili-rich diet and meal.

In addition, the C-peptide/insulin ratio was highest after the chili-containing meal after a chili-rich diet, indicating an increase in the liver's ability to clear insulin.

Besides capsaicin, chilies contain antioxidants, including vitamin C and carotenoids, which might also help improve insulin regulation.

A little chili pepper can really perk up an omelet, add heat to a black bean/sweet potato soup, or transform an ordinary salad dressing. So, spice up your meals with chili peppers. Your body will need to make less insulin and will use it more effectively. No need to go overboard though. Population studies in India and Mexico suggest that loading up on hot chilies at every meal may be linked to increased risk of stomach cancer.

 

Description

This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food. Chili peppers belong to the family of foods bearing the Latin name Capsicum.

There are hundreds of different types of chili peppers that vary in size, shape, color, flavor and "hotness." This fleshy berry features many seeds inside a potent package that can range from less than one inch to six inches in length, and approximately one-half to one inch in diameter. Chili peppers are usually red or green in color.

Cayenne, habañero, chipotle, jalapeño, anaheim and ancho are just some of the popular varieties available. Ground chili peppers are used to make chili powder, cayenne powder and paprika. Chili peppers are used as a food and seasoning and revered for their medicinal qualities.

History

It's not surprising that chili peppers can trace their history to Central and South America, regions whose cuisines are renowned for their hot and spicy flavors. Chili peppers have been cultivated in these regions for more than seven thousand years, first as a decorative item and later as a foodstuff and medicine.

It was not until the 15th and 16th centuries that chili peppers were introduced to the rest of the world. Christopher Columbus encountered them on his explorations of the Caribbean Islands and brought them back to Europe. There, they were used as a substitute for black pepper, which was very expensive since it had to be imported from Asia.

Explorer Ferdinand Magellan is credited with introducing chili peppers into Africa and Asia, continents that have since incorporated them into their cuisines and pharmacopeias. Chili peppers are now grown on all continents, however, China, Turkey, Nigeria, Spain and Mexico are among the largest commercial producers.

How to Select and Store

Choose fresh chili peppers that have vivid, deep colors and glossy, firm and taut skins. Their stems should seem hardy and fresh. With the exception of jalapeños, peppers should not have any cracks near the stem end. Avoid those that are wrinkled or have soft areas or black spots.

When purchasing dried chili peppers look for ones that are still vivid in color. If they've lost their color, they've probably lost their flavor as well. Both fresh and dried chili peppers are available throughout the year in most areas.

Place unwashed fresh peppers in paper bags or wrap in paper towels and store in the vegetable compartment of the refrigerator, where they should keep for at least one week. Avoid storing peppers in plastic bags as this may result in moisture accumulation, which will cause them to spoil more quickly.

Fresh peppers can also be hung in the sunlight to dry. Once dried, they can be used to make freshly ground chili powder. Dried peppers and chili powders should be kept in a tightly sealed jar, away from sunlight.

How to Enjoy

Tips for Cooking with Chili Peppers:

Be very careful when you are handling and cooking fresh chili peppers. One of the peppers' most pungent compounds, capsaicin, can cause a severe burning sensation if it touches your skin or lips, or comes in contact with your eyes.

Because of this, some people prefer to wear thin rubber gloves when working with chili peppers. If you choose not to do this, make sure to thoroughly wash your hands after handling them. Additionally, you should wash your knife and cutting board after cutting these peppers.

Capsaicin primarily resides in the seeds and fleshy white inner membranes. If you want to enjoy the pungency of peppers but minimize their heat, you can remove these parts, although capsaicin is responsible for much of chili pepper's healing properties.

There is a range of "hotness" between pepper varieties and sometimes also within the same varieties. Therefore, each time you cook with them you may need to adjust the amount you use. Before adding chili peppers to a recipe, taste a little piece to determine the spice level, so you will know how much to add.

A Few Quick Serving Ideas:

The next time you make healthy sautéed vegetables, add some chili peppers to turn up the spice volume.

Add chili peppers to your favorite corn bread recipe to give it an extra spark.

Add minced chili peppers to yogurt and use as a condiment or dip.

Add jalapeños to your favorite tuna salad recipe.

If your curry dishes need a little extra zip, try adding some chili peppers.

Purée fresh chili peppers together with olive oil, garlic, coriander, peppermint, and caraway. If you would like, add your own favorite herbs and spices to this mixture to make your own version of Harissa, a condiment popular in the some Middle Eastern and North African countries.

Safety

Capsaicin can irritate or burn your eyes or hands. Chili oil can stick to the skin, so wash hands thoroughly after handling the peppers and be cautious about touching your hands to your eyes. Be aware that pepper dust from grinding dried peppers can irritate throat and eyes. You can protect yourself by wearing a dust mask and goggles.

If you find you can't take the heat, cool off with a glass of milk. A protein in milk called casein can help douse capsaicin's fire.

Chili Pepper Belongs to the Nightshade Family

Chili pepper is one of the vegetables in the nightshade (Solanaceae) family, which also includes eggplant, tomatoes, bell peppers and white potatoes. Anecdotal case histories link improvement in arthritis symptoms with removal of these foods; however, there are no scientific studies to date that confirm this information.

Nutritional Profile

Introduction to Food Rating System Chart

The following chart shows the nutrients for which this food is either an excellent, very good or good source. Next to the nutrient name you will find the following information: the amount of the nutrient that is included in the noted serving of this food; the %Daily Value (DV) that that amount represents (similar to other information presented in the website, this DV is calculated for 25-50 year old healthy woman); the nutrient density rating; and, the food's World's Healthiest Foods Rating. Underneath the chart is a table that summarizes how the ratings were devised. Read detailed information on our Food and Recipe Rating System.

 

Chili pepper, dried 2.00 tsp 6.00 grams 25.50 calories Nutrient Amount DV (%) Nutrient Density World's Healthiest Foods Rating vitamin A 531.60 IU 10.6 7.5 very good dietary fiber 2.64 g 10.6 7.5 very good vitamin C 3.84 mg 6.4 4.5 very good potassium 126.00 mg 3.6 2.5 good iron 0.60 mg 3.3 2.4 good World's Healthiest Foods Rating Rule excellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5%

 

References

• Ahuja KD, Ball MJ. Effects of daily ingestion of chilli on serum lipoprotein oxidation in adult men and women. Br J Nutr. 2006 Aug;96(2):239-42. , PMID: 16923216
• Ahuja KD, Robertson IK, Geraghty DP, Ball MJ. Effects of chili consumption on postprandial glucose, insulin, and energy metabolism. Am J Clin Nutr. 2006 Jul;84(1):63-9. , PMID: 16825682
• Attal N. Chronic neuropathic pain: mechanisms and treatment. Clin J Pain 2000 Sep;16(3 Suppl):S118-30 2000
• Ellis CN, Berberian B, et al. A double-blind evaluation of topical capsaicin in pruritic psoriasis. J Amer Acad Dermatol 29:438-42 1993 1993
• Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986, PMID: 15210
• Joe B, Lokesh BR. Prophyloatcitc and therapeutic effects of n-3 polyunsaturated fatty acids, capsaicin and curcumin on adjuvant induced arthritis in ratsl. Nutr Biochem 1997;8:397-407 1997
• Kempaiah RK, Srinivasan K. Integrity of erythrocytes of hypercholesterolemic rats during spices treatment. Mol Cell Biochem 2002 Jul;236(1-2):155-61 2002
• Mori A, Lehmann S, O'Kelly J, Kumagai T, Desmond J, Pervan M, McBride W, Kizaki M, Koeffler HP. Capsaicin, a Component of Red Peppers, Inhibits the Growth of Androgen-Independent, p53 Mutant Prostate Cancer Cells. Cancer Res 2006 Mar 15;66(6):3222-9. , PMID: 16540674
• Rains C, Bryson HM. Topical capsaicin. A review of its pharmacological properties and therapeutic potential in post-herpetic neuralgia, diabetic neuropathy and osteoarthritis. Drugs Aging 1995 Oct;7(4):317-28 1995
• Robbins W. Clinical applications of capsaicinoids. Clin J Pain 2000 Jun;16(2 Suppl):S86-9 2000
• Schnitzer TJ. Non-NSAID pharmacologic treatment options for the management of chronic pain. Am J Med 1998 Jul 27;105(1B):45S-52S 1998
• Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988, PMID: 15220

 

Chili pepper, dried

In depth nutrient analysis:

Chili pepper, dried (Note: "--" indicates data is unavailable)
amount	2.00 tsp
total weight	6.00 g
Basic Components
nutrient	amount	%DV
calories	25.50
calories from fat	8.16
calories from saturated fat	--
protein	0.96 g
carbohydrates	3.36 g
dietary fiber	2.64 g	10.56
soluble fiber	-- g
insoluble fiber	-- g
sugar - total	-- g
monosaccharides	-- g
disaccharides	-- g
other carbs	-- g
fat - total	0.90 g
saturated fat	-- g
mono fat	-- g
poly fat	-- g
trans fatty acids	0.00 g
cholesterol	0.00 mg
water	0.40 g
ash	0.36 g
Vitamins
nutrient	amount	%DV
vitamin A IU	531.60 IU	10.63
vitamin A RE	53.16 RE
A - carotenoid	53.16 RE	0.71
A - retinol	0.00 RE
A - beta carotene	318.96 mcg
thiamin - B1	-- mg	--
riboflavin - B2	-- mg	--
niacin - B3	0.00 mg	0.00
niacin equiv	0.00 mg
vitamin B6	-- mg	--
vitamin B12	-- mcg	--
biotin	-- mcg	--
vitamin C	3.84 mg	6.40
vitamin D IU	-- IU	--
vitamin D mcg	-- mcg
vitamin E alpha equiv	-- mg	--
vitamin E IU	-- IU
vitamin E mg	-- mg
folate	-- mcg	--
vitamin K	-- mcg	--
pantothenic acid	-- mg	--
Minerals
nutrient	amount	%DV
boron	-- mcg
calcium	6.00 mg	0.60
chloride	-- mg
chromium	-- mcg	--
copper	-- mg	--
fluoride	-- mg	--
iodine	-- mcg	--
iron	0.60 mg	3.33
magnesium	-- mg	--
manganese	-- mg	--
molybdenum	-- mcg	--
phosphorus	-- mg	--
potassium	126.00 mg
selenium	-- mcg	--
sodium	0.60 mg
zinc	-- mg	--
Saturated Fats
nutrient	amount	%DV
4:0 butyric	-- g
6:0 caproic	-- g
8:0 caprylic	-- g
10:0 capric	-- g
12:0 lauric	-- g
14:0 myristic	-- g
15:0 pentadecanoic	-- g
16:0 palmitic	-- g
17:0 margaric	-- g
18:0 stearic	-- g
20:0 arachidic	-- g
22:0 behenate	-- g
24:0 lignoceric	-- g
Mono Fats
nutrient	amount	%DV
14:1 myristol	-- g
15:1 pentadecenoic	-- g
16:1 palmitol	-- g
17:1 heptadecenoic	-- g
18:1 oleic	-- g
20:1 eicosen	-- g
22:1 erucic	-- g
24:1 nervonic	-- g
Poly Fats
nutrient	amount	%DV
18:2 linoleic	-- g
18:3 linolenic	-- g
18:4 stearidon	-- g
20:3 eicosatrienoic	-- g
20:4 arachidon	-- g
20:5 EPA	-- g
22:5 DPA	-- g
22:6 DHA	-- g
Other Fats
nutrient	amount	%DV
omega 3 fatty acids	-- g	--
omega 6 fatty acids	-- g
Amino Acids
nutrient	amount	%DV
alanine	-- g
arginine	-- g
aspartate	-- g
cystine	-- g	--
glutamate	-- g
glycine	-- g
histidine	-- g	--
isoleucine	-- g	--
leucine	-- g	--
lysine	-- g	--
methionine	-- g	--
phenylalanine	-- g	--
proline	-- g
serine	-- g
threonine	-- g	--
tryptophan	-- g	--
tyrosine	-- g	--
valine	-- g	--
Other
nutrient	amount	%DV
alcohol	0.00 g
caffeine	0.00 mg
artif sweetener total	-- mg
aspartame	-- mg
saccharin	-- mg
sugar alcohol	-- g
glycerol	-- g
inositol	-- g
mannitol	-- g
sorbitol	-- g
xylitol	-- g
organic acids	-- mg
acetic acid	-- mg
citric acid	-- mg
lactic acid	-- mg
malic acid	-- mg
choline	-- mg	--
taurine	-- mg
Note: The nutrient profiles provided in this website are derived from Food Processor for Windows, Version 7.60, by ESHA Research in Salem, Oregon, USA. Of the 21,629 food records contained in the ESHA foods database, most of them - including those of the World's Healthiest Foods - lacked information for specific nutrients. The designation "--" was chosen to represent those nutrients for which there was no measurement included in the ESHA foods database.