With Mardi Gras beginning this weekend, it is time to start getting ready for the delicious dishes like jambalaya, gumbo and creole. The key ingredient in all of these dishes is cayenne pepper. 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.
The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. Capsaicin has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to help prevent ulcers. 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 peppers.
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.
Chili peppers like cayenne have a 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.
Capsaicin is also noted for its ability to reduce nasal congestion and to help eliminate migraine and cluster headaches.
Wayne Perry, a self-defense instructor who suffered from chronic headaches and sinusitis for 20 years accidentally discovered his own cure... capsaicin. Wayne was a frequent guest on The Oprah Winfrey Show when he first discovered the healing power of capsicum after being sprayed with self-defense pepper spray while filming a demonstration for the news. He was suffering from a migraine headache and noticed that he no longer had the migraine after being sprayed by the pepper spray. Wayne then went on to develop a nasal spray called “Sinus Busters”. He knew the pepper had to be delivered in a way that wouldn't cause too much discomfort or burning so he formulated it in a way the average person could tolerate the pepper.
The burning and painful sensations associated with capsaicin result from capsaicin's chemical interaction with sensory neurons. Capsaicin binds to a receptor which can also be stimulated with heat and physical abrasion. This binding stimulates the receptor to signal the brain producing the same effect that excessive heat or abrasive damage would cause, explaining why the spiciness of capsaicin is described as a burning sensation. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters. This leads to reduction in sensation of pain and blockade of neurogenic inflammation. If capsaicin is removed, the neurons recover.
Wildtree Herbs uses a small amount of cayenne as a flavor enhancer in some of their blends. The action of the capsacian on the receptors causes them to remain open for a longer period of time and thus the flavor of the food remains longer in the mouth giving the sensation of intense flavor.
When you look at old recipe books and journals, your will find that cayenne pepper was often on the dining table as the third condiment along with salt and black pepper.
Wildtree offers several products that are perfect for your Mardi Gras celebration.
- Jumpin' Jambalaya ~ This slow cooker meal includes all the right ingredients for an amazing red or creole style Jambalaya. Just add chicken, sausage and/or shrimp and tomatoes. Serves 8. (Healthy News: Contains 2+ grams fiber per serving, which makes it a very filling dish.)
- Cajun Seasoning ~ Truly a cajun herb and spice blend for versatile, quick cooking and grilling. Use to blacken meats, season vegetables. A MUST HAVE IN EVERY KITCHEN. We use this blend as a fantastic flavor enhancer by sprinkling on chicken, beef, pork and vegetables in small amounts. (Healthy News: This blend is fat and cholesterol FREE! Only 1 gram of carbohydrates. Studies show that oregano is an effective anti-bacterial, an antioxidant, and a good source of calcium and vitamins A & C. Studies also show that onions are a good anti-inflammatory agent.)
- Bayou Blend ~ Sprinkle this seasoning on seafood, shellfish, tuna salad, pasta salad, French fries, popcorn, fried chicken, etc. It’s great on so many things there’s not enough room to list them all!
- King Cake (using Sunday Morning Cinnamon Rolls) ~ Just add milk, butter, and eggs and you're ready to bake! No rising time needed! One box includes dough mix, cinnamon filling mix, and glaze mix. (Instead of making into 9 rolls, form into a ring and decorate with purple, green and gold. Don't forget to add the baby to the dough before baking! Good luck will come to whoever finds it!!!
Enjoy your Mardi Gras celebration and remember to eat a lot of cayenne pepper (and do not drink too many hurricanes!)
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