Capsicum annuum L. var. annuum
Plant Family: Solanaceae
Chili is the Aztec name for Capsicum annuum. It has been used by the indigenous cultures of the Americas for over 9000 years. Our smoked cayenne powder strikes a perfect balance between spicy heat, and a pungent smoke flavor. After harvest, the fruits are carefully smoked over a blend of seven different hardwoods. Chili and cayenne have long been used in many of the world's cuisines, and the powder is also sometimes encapsulated.
Our smoked cayenne powder is typically between 20,000 – 40,000 HU and considered moderately to highly pungent. The pungency of a chili pepper has historically been measured using the Scoville scale, which assigns heat units (SHU or HU) using a subjective assessment to determine the concentration of capsaicin in a pepper. Capsaicin is an active component of chili peppers, responsible for the warming and occasional burning sensations felt. Developed by American pharmacist, Wilbur Scoville, the Scoville scale remains the most common way of classifying the heat of a pepper, although modern, lab-based testing methods are now being used.
Annual or perennial depending on climate; produces single white flowers off of densely branched stem that produces fruits that are red when ripe.
Uses And Preparations
Cayenne powder milled from the dried fruit, is widely used in cooking.
Excessive use may cause gastrointestinal irritation. Not to be exposed to broken skin or eyes.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.