CAYENNE
(Capsicum frutescens)
American or African pepper, chili pepper red pepper, bird pepper

Description: Perennial in its native tropical America, but annual when cultivated outside tropical zones, 3 ft. tall or more. Glabrous stem is woody at the bottom, branched near the top. Leaves are ovate to lanceolate, entire, and petioled. Drooping white to yellow flowers grow alone, in pairs or in threes. Ripe fruit or pepper is a many seeded pod with a leathery outside in various shades of red or yellow and 2 or 3 fruits per leaf joint.

Edible, Medicinal: The small chilies are used to help preserve food in hot countries. Crushed chilies make cayenne pepper to flavor foods. Appetizer, digestive, irritant, sialogogue, stimulant, tonic. Stimulates the circulation and gives immediate action to the heart, without increased pulsation. Helps in sore throat, headaches, hemorrhaging, indigestion, alcoholism, colic, low fever, hemorrhoids, eases shingles, swallowing disorders, cramps and pains in the stomach and bowels. (Use 1/2 to 1 tsp. pepper per cup, boiling water), take warm, 1 tbsp. at a time. Infused oil for massage to relieve rheumatism, cold limbs and neuralgia. Put on cuts to stop bleeding, eliminates scarring.

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