The Carolina Cayenne Pepper is a native of Central and South America. Today, it is cultivated around the world and offered as a spice. A mature Carolina Cayenne will be over five inches in length and about an inch in width. This pepper first appears in green on the plant. With maturation, it turns to a blood red color. They have very wrinkled and thin skin with the shape of an elongated teardrop. Carolina Cayenne’s are nearly two times as hot as the typical cayenne pepper. The Scoville heat scale shows a rating for them of 100,000-125,000 SHU or Scoville Heat Units.
Carolina Cayenne peppers are used in sauces, salsas, and marinades. Many different cuisines are complimented by the addition of this pepper. It is used fresh, dried, and ground into powder. Several varieties of the Cayenne chili pepper are recognized for their healing benefits. Numerous ointments and tinctures contain the fruit of these peppers. They are used to treat rheumatism and depression. Some individuals suffering with a common cold find relief by consuming a tea made of Cayenne pepper.
Avoid the Burning Sensation
The Carolina Cayenne pepper can have extremely painful effects when allowed to come in contact with certain areas of the body. Some of these effects are as follows:
- Eyes – Severe pain, watering, spontaneous eyelid contraction, and redness.
- Nose – Excess sneezing and runny.
- Mouth – Possible blistering and painful burning sensation.
- Throat – Painful burning sensation and rare cases of blistering.
- Stomach – Nausea, vomiting, painful burning sensation, diarrhea.
Not all individuals are affected in the same way. Those who are affected do have treatment options. Sometimes, the burning sensation can be rinsed away with cold water. If not, any liquid contain a high amount of fat will be sufficient. Milk is highly recommended for both ingestion and to wash the skin. Other products, such as a petroleum jelly and vegetable oil, are also beneficial skin washing agents.
The burning sensation of chili peppers comes from the capsaicinoids inside the pepper. These are chemical compounds that produce the heat. This is contained in the flesh of the fruit and the seeds. The capsaicinoids are used to determine the Scoville Heat Units in a particular chili pepper.
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