Cayenne pepper grown with the highest practices of farming, pesticide-free and extremely potent with high levels of capsicum.
Native to the Caribbean, the cayenne pepper is a tropical fruit. It is now also grown in Africa, China, India, Japan, Mexico and here in the States. Cayenne seems high on the heat scale for the average person, but at 40,000 heat units (Scoville) it’s about a 4 or 5 on a scale of 1 to 10.Cayenne will add zest to almost any dish. We suggest working dash to dash; in other words, add a dash and taste, and then repeat until you have the heat level you desire. Great added to chili or curry. Dried and powdered, it produces a powerful heat that can enhance a plethora of foods – in the right amounts! But better than that, an active ingredient called capsaicin gives cayenne and other hot peppers their intensity and is also a powerful pain reliever.Native Americans understood both the culinary and medicinal potency of this ingredient around 9,000 years ago. Cajun and Creole cooks, as well as those in Italy, Mexico and Asia, use it to make their dishes a little – or a lot – spicier, while Korean, Japanese and Chinese healers and Indian Ayurvedic traditions have relied on this ingredient for a number of cures.
Note: These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.