animated goddess mdbs banner animated goddess


MoonDragon's Health & Wellness
Nutrition Basics

Herbs
CHILI PEPPER
Chilies, Cayenne Pepper, Red Pepper, Hot Chili Pepper

(Capsicum Annuum, Capsicum Frutescens, Capsicum spp.)


"For Informational Use Only"
For more detailed information contact your health care provider
about options that may be available for your specific situation.





  • Chili & Chilies Herbal Description
  • Chili Pepper Uses, Health Benefits & Scientific Evidence
  • Chili Pepper Dosage Information
  • Chili Safety, Cautions & Interactions
  • Chili & Chilies Herbal Supplements & Products




  • cayenne peppers


    CHILI & CHILIES HERBAL DESCRIPTION

    Chili (Capsicum annuum, Capsicum frutescens, Capsicum minimum, Capsicum spp.) is also known as Cayenne, Cayenne Pepper, Capsicum, Hot Pepper, Red Pepper, Spanish Pepper, Chili Pepper, Chili, Sweet Pepper, Ancho Pepper, African Pepper, Hot Chili Pepper, Bird Pepper, Tabasco Pepper, Goat's Pod, Mexican Chillies, Paprika, Zanzibar Pepper, and Louisiana Long Pepper.

    Chili is the Aztec name for Capsicum annuum. It has been used both as a food and a medicine by Native Americans for over 9000 years. The Capsicum family includes bell peppers, red peppers, paprika, and pimento, but the most famous medicinal members of the family are cayenne and chile. The tasty hot peppers have long been used in many of the world's cuisines, but their greatest use in health comes from, surprisingly, conventional medicine.

    Cayenne Pepper, which is actually a berry, is used as a spice and a dietary supplement. The name Cayenne is derived from a Tupi word, "kyinha." Chili is the Aztec name for Capsicum annuum. It has been used both as a food and a medicine by Native Americans for over 9000 years. The Capsicum family includes bell peppers, red peppers, paprika, and pimento, but the most famous medicinal members of the family are cayenne and chile. The tasty hot peppers have long been used in many of the world's cuisines, but their greatest use in health comes from, surprisingly, conventional medicine.

    The Cayenne plant produces long red peppers and grows to a height of 2 to 6 feet. The plant is native to tropical areas of America and is cultivated throughout the world in tropic and sub tropic climate zones. Most of the United States' Cayenne supply is imported from India and Africa. Cayenne was originally grown in Central and South America in pre-Columbian times. It was cultivated in Mexico 7,000 years ago and in Peru 4,000 years ago.

    Native Americans have used Cayenne as a food and as a medicine for stomachaches, cramping pains, gas, and disorders of the circulatory system for 9,000 years. Christopher Columbus brought Cayenne to Europe in the fifteenth century. Starting in Europe, Cayenne was transported to tropical regions around the world, where it is now grown.

    Grown as a garden plant in almost all temperate zones. Over 130 species of peppers contain capsaicin, though cayenne is used most often in herbal medicine. Cayenne plants are very attractive with dark green leaves, and white flowers that are followed by long, scarlet fruits.

    Related Species - Paprika does contain capsaicin, and shares similar healthful properties of chiles in the capsicum family, but as one of the milder chiles it is not used in a medicinal capacity, but is a healthy addition to the diet. Capsicum annuum Capsicum annuum ranges in hotness from very mild and sweet to the decidedly spicy Hungarian paprika



    chili peppers


    CHILI PEPPER VARIETIES


    I have been eating hot peppers since I was in diapers raiding my father's jars of hot peppers, tears running down my face as I shoved them in my mouth. I love eating them, I love the spiceyness and the heat and flavor of a variety of peppers. If there is an addiction to hot peppers, I have to admit I have a mild one, to say the least. My favorites are jalapenos and I eat them almost every day, but I also enjoy habaneros and several other varieties if the jalapenos are not available or I am in the mood for a change.

    baby eating hot peppers


    There are many varieties of chili peppers that often have different names depending on the region. Plus, new, hotter variations are always being worked on in attempt to claim the Trinidad Moruga Scorpion's title of World's Hottest Pepper. Below is a comprehensive list, that includes their Scoville rating, along with a picture of each pepper. These peppers are listed in order from the 'hottest' to 'no heat'. These are the more common peppers. There are many varieties, especially of the sweet bell pepper variety, that are not listed and have not been included.
    Carolina Reaper Pepper

    Carolina Reaper
    1,569,383 to 2,200,000 Scovilles.


    As of November 14, 2013, Guinness World Records stated that the Smokin' Ed's Carolina Reaper is officially the world's hottest chili pepper.
    Trinidad Moruga Scorpion

    Trinidad Moruga Scorpion
    2,009,231 Scovilles.


    The New Mexico State University's Chili Pepper Institute has identified the Trinidad Moruga Scorpion as the newest hottest chili pepper in the world as of February 2012. Leaving out the heat, the Moruga Scorpion has a tender fruit like flavor, which makes it a deadly sweet-hot combination.
    Trinidad Scorpion Butch T Pepper

    Trinidad Scorpion
    "Butch T" Pepper

    1,463,700 Scovilles.


    The "scorpion" peppers are referred to as such because the pointed end of the pepper is said to resemble a scorpion's stinger. The Trinidad Scorpion Butch T variety pepper was formerly ranked as the hottest pepper in the world, but lost that tile to the Trinidad Moruga Scorpion as of February 2012. It was propagated by Butch Taylor of Zydeco Hot Sauce and grown by the Chilli Factory.
    7 Pod Douglah

    7 Pod Douglah
    (7 Pot Douglah, Chocolate 7 Pod, 7 Pot)

    923,000 to 1,853,396 Scovilles.


    From Trinidad comes the 7-Pod (or 7 Pot). It’s said that 1 pod will spice seven pots of stew. It is a rare and extremely hot chili. The Douglah is characterized by a dark brown/deep purple skin with many “pimples” over the surface. The pepper starts out green and matures to the dark color unique to the Douglah.
    New Mexico Scorpion

    New Mexico Scorpion
    1,191,595 Scovilles.


    A New Mexico-based team comprised of Dave DeWitt, National Fiery Foods Show producer; Marlin Bensinger, chemical engineer; and Jim Duffy, grower, developed a super-hot chile known as the "New Mexico Scorpion&qu ot;.
    Naga Viper

    Naga Viper
    1,382,118 Scovilles.


    The Naga Viper was created in England by chilli farmer Gerald Fowler of The Chilli Pepper Company, based in Cark, Cumbria. It is an unstable three-way hybrid produced from the Naga Morich, the Bhut Jolokia and the Trinidad Scorpion (some of the world's hottest peppers). Due to its hybrid nature, it is unable to produce offspring exactly like the parent.
    Infinity Chilli Pepper

    Infinity Chilli Pepper
    1,176,182 Scovilles.


    The Infinity Chilli pepper is a chili pepper created in England by chili breeder Nick Woods of Fire Foods, Grantham, Lincolnshire.
    Gibralta - Spanish Naga Chili Pepper

    Gibralta
    Spanish Naga Chili Pepper

    1,086,844 Scovilles.


    The naga plants are grown indoors in poly-tunnels to assist in creating a high temperature environment.
    7 Pot Chili Pepper

    7 Pot Chili Pepper
    Over 1,000,000 Scovilles.


    In Caribbean regions it is also known as 7 pot as one pod is said to provide enough heat to spice up 7 pots of stew. Pods are habenaro-like in there shape but have the characteristic 'pimpling' as found on other fearsome varieties. This pepper is now seen in various colors - red, yellow, brown (see Chocolate 7 pot above), white and burgundy.
    Bhut Jolokia, Naga Jolokia or The Ghost Pepper

    Bhut Jolokia, Naga Jolokia
    or The Ghost Pepper

    800,000 to 1,001,304 Scovilles.


    The Bhut Jolokia is cultivated in the Nagaland and Assam region of northeastern India and parts of neighboring Bangladesh. Previously recognized by Guinness World Records as the hottest pepper in the world. This chili pepper is around 125 times hotter than a Jalapeno. Beware!
    Carolina Reaper

    Bhut Jolokia Chocolate
    800,000 to 1,001,304 Scovilles.


    The Bhut Jolokia Chocolate is a rare, natural variant of the Bhut Jolokia Red. It has all the characteristics of the Bhut Jolokia Red, but is much sweeter and delicious.
    Trinidad Scorpion Cardi

    Trinidad Scorpion CARDI
    800,000 to 1,000,000 Scovilles.


    The Trinidad Scorpion is a rare and extremely hot pepper, which originates from Trinidad. The chili pods color from green to yellow during ripening. The pods are bigger, longer and thicker than the 'regular' Trinidad Scorpion.
    Naga Morich - Dorsa Naga Pepper

    Naga Morich
    (The Dorset Naga Pepper)

    1,000,000 to 1,500,000 Scovilles.


    A chili pepper native to North East India and the Sylhet region of Bangladesh. It is known as the sister chili to the Bhut Jolokia, or Ghost Chili. The Naga Morich bears many similarities to its sister, but is genetically different. Like the Bhut Jolokia (Ghost Pepper), it has a sweet and slightly tart flavor, followed by slight smoky flavors.
    Red Savina  Habanero

    Red Savina Habanero
    200,000 to 577,000 Scovilles.


    The Red Savina pepper is a cultivar of the habanero chili, which has been selectively bred to produce hotter, heavier, and larger fruit. Frank Garcia of GNS Spices, in Walnut, California, is credited with being the developer of the Red Savina habanero.
    Caribbean Red Habanero

    Caribbean Red Habanero
    300,000 to 475,000 Scovilles.


    Originating from the Yucutan Peninsula in Mexico, this pepper variety is twice as hot as a standard Habanero Chile and over 80 times hotter than an Jalapeno Pepper.
    Chocolate Habanero

    Chocolate Habanero
    300,000 to 425,000 Scovilles.


    Also known as the 'Congo Black' or 'Black Habanero', the fruits have a unique, rich flavor. The 2-inch fruits ripen from an emerald green to a gorgeous chocolate brown. The ultimate salsa pepper used to make the famous Jamaican Jerk Sauce.
    Tiger Paw

    Tiger Paw NR
    265,000 to 328,000 Scovilles.


    Developed in Charleston, South Carolina, the Tiger Paw NR is an extra-hot bright orange habanero variety. It does pack quite a punch compared to a regular habanero.
    Devils Tongue

    Devil's Tongue
    125,000 to 325,000 Scovilles.


    The Devil’s Tongue Pepper was "discovered" growing amongst other habaneros in Pennsylvania. Its exact origins are unknown but it is clearly in the habanero family based on its taste and heat level. Their bright yellow wrinkly pods make Devil’s Tongue peppers easy to spot when ripe.
    Fatalii

    Fatalii
    125,000 to 325,000 Scovilles.


    The Fatalii is a chili pepper of Capsicum chinense that originates in central and southern Africa. It is described to have a fruity, citrus flavor with a searing heat that is comparable to the standard habanero.
    Habanero Pepper

    Habanero Pepper
    100,000 to 350,000 Scovilles.


    The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.
    White Habanero Pepper

    White Habanero Pepper
    100,000 to 350,000 Scovilles.


    The White Habanero also known as 'Peruvian White Habanero' is a rare variety that is said to originate from Peru. This creamy-white fruit is a favorite for its smoky taste and extreme heat. Ornamental and unique.
    Scotch Bonnet

    Scotch Bonnet
    100,000 to 350,000 Scovilles.


    The Scotch Bonnet is also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. It is named for its resemblance to a Tam o'shanter hat.
    Madam Jeanette

    Madame Jeanette
    225,000 Scovilles.


    Named after a famous Brazilian prostitute, the Madame Jeanette has the shape of a bell pepper, but the intense heat of a habanero. The Madame Jeanette is from Suriname in South America, and they are also called Surinam Red or Surinam Yellow, depending on their color.
    Datil

    Datil
    100,000 to 300,000 Scovilles.


    Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls.
    Jamaican Hot

    Jamaican Hot
    100,000 to 200,000 Scovilles.


    Jamaican Hot Peppers are a variety of the chili pepper. They appear in many sauces, marinades, and salsas. These peppers originated in Jamaica, but, they are grown and marketed around the world in various forms.
    Pequin Pepper

    Pequin Pepper
    100,000 to 140,000 Scovilles.


    Pequin (or Piquin) pepper is a hot chile pepper cultivar commonly used as a spice. The popular Cholula brand hot sauce lists piquin peppers and arbol peppers among its ingredients. Pequin has a compact habit growing typically 0.3 to 0.6 meters tall, with bright green, ovate leaves and small fruits that rarely exceed 2 cm in length. Like most chiles, fruits start out green, ripening to brilliant red at maturity.
    Carolina Cayenne

    Carolina Cayenne
    100,000 to 125,000 Scovilles.


    Pre-Columbian in origin and named after the Cayenne River in French Guyana, it owes it spread around the world to Portugal whose traders carried it around the world in the 15th and 16th centuries. Similar in appearance to the original cayenne, this variety is twice as hot and appears slightly wider.
    Bahahamian Chili Pepper

    Bahamian Chili Pepper
    95,000 to 110,000 Scovilles.


    The Bahamian pepper originates from the Bahamas. This small, round pepper grows to only about an inch in length, and may be found in an assortment of colors, including yellow, orange, green and red.
    Tabiche Chili Pepper

    Tabiche Chili Pepper
    85,000 to 115,000 Scovilles.


    The Tabiche pepper originated in India and is now grown worldwide. It has the shape of narrow teardrop with a sharp point. The skin of the pepper is extremely thin and wrinkled. The color may vary dependent upon the region it is grown in, from a pale yellow to a brilliant red with a high gloss coating.
    Red Amazon Chili Pepper

    Red Amazon Chili Pepper
    75,000 Scovilles.


    The red amazon, also referred to as the tabasco chile, may be the most well known chile in the United States. The Red Amazon has a light, fiery flavor with hints of celery. This chile is great used whole in soups, salads, and sauces. Alternatively, you can grind this fiery little chile into a powder and use it in place of a typical ground cayenne pepper.
    Charleston Hot Chili Pepper

    Charleston Hot Chili Pepper
    70,000 to 100,000 Scovilles.


    Similar to the Carolina Cayenne, the Charleston Hot is a variety of Cayenne created by the U.S. Department of Agriculture in South Carolina. Although it was not bred for its heat, it is much hotter than a regular cayenne, which averages about 30,000 Scovilles. It is almost as hot as a habanero but with a great cayenne flavor.
    Tepin<br> (Birds Eye)

    Tepin (Bird's Eye)
    70,000 to 100,000 Scovilles.


    The Tepin is native to southern North America and northern South America. Common names include chiltepin, chiltepe, and chile tepin, as well as turkey, bird’s eye, or simply bird peppers, due to their consumption and spread by wild birds. Some chile enthusiasts argue that the tepin can potentially be hotter than the habanero or red savina, supported with the numbers reported from Craig Dremann's Pepper Hotness Test scores. However, since this pepper is harvested from wild stands in the Mexican desert, the heat level of the fruit can vary greatly from year to year. While the heat is intense, it is not very enduring. This stands in contrast to the domesticated 'Pequin' pepper, which is the same size as the wild tepin, but is oval-shaped, and delivers a decidedly different experience.
    Malagueta Chilli Pepper

    Malagueta Chilli Pepper
    60,000 to 100,000 Scovilles


    The Malagueta pepper is a type of chili used in Brazil, Portugal and Mozambique. It is a small, tapered, green pepper that turns red as it matures at about 5 cm. Two sizes are seen in markets, which will sometimes have different names: the smaller ones are called malaguetinha in Brazil and piri piri in Portugal and Mozambique, and the larger ones are called malaguetao in Brazil and malagueta in Portugal. They are not different varieties, just peppers of different maturities from the same plant.
    Diablo Grande Chili Pepper

    Diablo Grande Chili Pepper
    60,000 to 100,000 Scovilles.


    The Diablo Grande comes from the same group that includes jalapenos, poblanos, cayenne, and Serrano peppers. The fruits of this chile start out yellow-green and ripen to red, with a narrow crescent-shape and somewhat thick flesh. They may be harvested while green or red.
    New Mex XX Hot Chili Pepper

    New Mex XX Hot Chili Pepper
    60,000 to 70,000 Scovilles.


    The chiles are slim with thin walls and smooth skin, and grow to 3 to 5 inches.
    Rocoto Orange Chili Pepper (Manzano)

    Rocoto Orange Chili Pepper
    (Manzano)

    50,000 to 250,000 Scovilles.


    The Rocoto Pepper has thick walls, resembles a miniature bell pepper, but is very hot. Also known as 'Manzano' in Peru, meaning apple due the shape of the fruit. It is also called Locoto in Bolivia, Chilli Peron, Chilli Caballo and Chilli Ciruelo. This chili pepper is normally found in South America. It is among the oldest of domesticated chili peppers and has been cultivated in Bolivia and Peru for thousands of years. The most distinguishing feature of these peppers are their black seeds.
    Thai Chili Pepper

    Thai Chili Pepper
    50,000 to 100,000 Scovilles.


    There is no single "Thai chili pepper" though most candidates for the title are small in size and high in heat. There are at least 79 separate varieties of chili that have appeared from three species in Thailand. These little peppers are about an inch long and very hot. Green ones are not ripe, and red are ripe, but you eat either one and mix them together for color.
    Thai Super Chili

    Thai Super Chili
    50,000 Scovilles.


    A long, skinny pepper, intense heat with intense flavor makes this pepper a favorite in many Asian dishes. Great flavor when red or dried. The pods grow upright and mature from light green to red.
    Birds Eye Chili

    Bird's Eye Chili
    (Bird's Chili, Thai Chili, Peri-Peri,
    Thai Hot, Thai Dragon)

    50,000 to 100,000 Scovilles.


    Bird's eye chili is a chili pepper commonly found in Southeast Asia. In the northern parts of Malaysia, this chili is known as cabai burung or bird chili, as birds eat this variety of chili. In the Philippines, it is called labuyo. it is also found in rural areas of Sri Lanka, where it is used as a substitute for green chilies. It is also a main ingredient in kochchi sambal, a salad made using freshly scraped coconut ground with thai chilies and seasoned with salt and lime juice.
    Tien Tsin Pepper

    Tien Tsin Pepper
    50,000 to 75,000 Scovilles.


    Tien Tsin Chinese red chile peppers are named after the province of China in which they are harvested. Pronounced "tea-in sin". Tien Tsin chile peppers are also known as Chinese Red Peppers or tianjin peppers. These chiles are most popular when used in Asian cooking, especially in the Hunan or Szechwan styles.
    Yatsufusa Chili Pepper

    Yatsufusa Chili Pepper
    40,000 to 75,000 Scovilles.


    The hot specialty pepper Yatsufusa originated in Japan. Although Japan uses fewer chiles than other Asian countries, the Yatsufusa pepper is a popular condiment in Japanese cuisine. The young, green peppers are used when mild heat is needed for the dish. The mature peppers are hotter and typically used dried.
    Santaka Chili Pepper

    Santaka Chili Pepper
    40,000 to 50,000 Scovilles.


    The Santaka Pepper is a hot chili pepper that originates from Japan. It is rather small in size, cone-shaped, measuring about two inches in length and up to an inch in width at maturity. It has a tapered teardrop shape and a vibrant red color. At harvest time, the skin of the fruit is thin and wrinkled.
    Super Chili Pepper

    Super Chili Pepper
    40,000 to 50,000 Scovilles.


    These small peppers grow upright in clusters and mature from light green to red, often with shades of orange in between. They are decorative and colorful, great for ornamental use, and are often used as a border in gardens with limited space.
    Guntur Sannam Chili Pepper

    Guntur Sannam Chili Pepper
    35,000 to 40,000 Scovilles.


    Guntur Sannam is one of the most famous types of chillies and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh in India. The province of Andhra Pradesh leads in its production, providing 46 percent of all chilli produced in India.
    Dundicut Chili Pepper

    Dundicut Chili Pepper
    30,000 to 65,000 Scovilles.


    Dundicut peppers are a variety of small, round, dark red chili peppers grown in Pakistan and are also known in Asia as lal mirth. Sold dried, Dundicuts are similar in size and flavor to Scotch bonnet peppers, but are not as hot. A single crushed pepper will add heat and flavor to a dish for two.
    Cayenne Chile Pepper

    Cayenne Chile Pepper
    30,000 to 50,000 Scovilles.


    The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a hot chili pepper used to flavor dishes. It is also sold whole or crushed as red pepper flakes. Cayenne chiles are generally sold dried. The majority of cayenne chiles are used to make cayenne pepper. The word cayenne seems to come from kian, the name of a pepper among the Tupi Indians in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne.
    Golden Cayenne Chile Pepper

    Golden Cayenne Chile Pepper
    30,000 to 50,000 Scovilles.


    If you like cayenne peppers, you are going to love their golden cousin. Although similar to the traditional cayenne chili pepper, there are a few differences. Where traditional cayenne fruits are wrinkled and skinny, golden cayenne peppers tend to be larger with smooth skin. This hot pepper develops beautiful, smooth-skinned golden peppers that add eye appeal to the garden, and gets hotter as it grows larger.
    Aji Limo Chili Pepper

    Ají Limo Chili Pepper
    30,000 to 50,000 Scovilles.


    One of the most flavorful of the Andean peppers, 'Aji Límo' (pronounced ah-hee lee-mo) has survived from pre-Columbian times. Its name means "Lima pepper," in reference to the Peruvian city. Its distinctive citrus flavor and the bright yellow color of the ripe pods immediately bring to mind the crisp aromas of lemons and limes..
    Tabasco Pepper

    Tabasco Pepper
    30,000 to 50,000 Scovilles.


    This is the chili pepper used in Tabasco sauce. The peppers are named after the Mexican state of Tabasco. Until recently, all of the peppers used to make Tabasco sauce were grown on Avery Island, Louisiana. While a small portion of the crop is still grown on the island, the bulk of the crop is now grown in Central and South America, where the weather and the availability of more farmland allow a more predictable and larger year-round supply of peppers.
    Aji Amarillo Chili Pepper

    Ají Amarillo Chili Pepper
    30,000 to 50,000 Scovilles.


    "Aji" means chile pepper in Spanish, and "amarillo" means yellow. Sometimes called the Amarillo Chili. Although they are named yellow chile peppers, their color changes to orange as they mature. It is typically associated with Peruvian cuisine, and is considered part of its condiment trinity together with red onion and garlic. Common dishes with aji amarillo are the Peruvian stew Aji de Gallina ("Hen Chili"), Huancaina sauce and the Bolivian Fricase Paceno.
    Jwala Finger Hot Chili Pepper

    Jwala Finger Hot Chili Pepper
    20,000 to 30,000 Scovilles.


    Jwala is the most popular hot pepper grown and used in various spicy foods in India. This variety is also often called as Finger Hot Indian Pepper. The long, slender fruit are wrinkled, and about as long as a finger. They start out light green and then turn red when fully mature.
    Chile de Arbol Chili Pepper

    Chile de Árbol Chili Pepper
    15,000 to 30,000 Scovilles.


    The Chile de Arbol, Spanish for tree chili, is a small and potent Mexican chili pepper which is also known as bird's beak chile and rat's tail chile. In cooking substitutions, the Chile de Arbol pepper can be traded with Cayenne pepper. The peppers are a bright red color when mature. Chile de Arbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.
    Jaloro Yellow Jalapeno Pepper

    Jaloro Pepper
    (Yellow Jalapeño)

    20,000 to 25,000 Scovilles.


    Jaloro was the first yellow jalapeno pepper created by the Texas Agriculture Extension Service in 1992. The fruit starts off a golden yellow, turns orange and finally red. It can be used at any stage. The flavor is that of a jalapeno but with a slight fruit finish.
    Lemon Drop Pepper

    Lemon Drop Pepper
    15,000 to 30,000 Scovilles.


    The Lemon Drop is a hot, citrus like-flavored pepper which is a popular seasoning pepper in Peru, where it is known as Kellu Uchu. It is also known as 'Hot lemon'. The bright yellow, crinkled, cone-shaped fruits are about 2.5-inches long and 1/2 inch wide and mature from green to yellow. They have fewer seeds than the average pepper.
    Barker's Hot Chili Pepper

    Barker's Hot Chili Pepper
    15,000 to 30,000 Scovilles.


    The Barker’s Hot is an extra-hot chile, the hottest of the Anaheim/New Mexico variety, and it has great flavor. Green fruits ripen to bright red; heat increases as peppers become redder.
    Bolivian Rainbow Chili Pepper

    Bolivian Rainbow Chili Pepper
    10,000 to 30,000 Scovilles.


    Grown for centuries in Bolivia (Central South America), this hot pepper turns from brilliant purple to yellow to red when ripe. Everbearing plants have purple foliage and flowers yielding tiny, pointed fruits.
    Serrano Pepper

    Serrano Pepper
    10,000 to 25,000 Scovilles.


    The Serrano Pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Their flavor is crisp, bright, and biting, notably hotter than the jalapeno pepper, and they are typically eaten raw. Serrano peppers are also commonly used in making pico de gallo. Unripe serrano peppers are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow. The peppers featured in Sriracha are red Serrano peppers.
    Aleppo Pepper

    Aleppo Pepper
    10,000 Scovilles.


    The Aleppo pepper is used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods which ripen to a burgundy color, then are semi-dried, de-seeded, and crushed or coarsely ground. This Turkish crushed chili has an ancho-like flavor with a little more heat and tartness. Put a jar right on the table and shake on pizza, subs and salads. It is not as hot as conventional crushed red pepper, because it is de-seeded before it is crushed.
    Alma Spicy Paprika - Hot Apple Pepper

    Alma Spicy Paprika Pepper
    (Hot Apple)

    10,000 Scovilles.


    Note: There is a milder variety, the Alma Paprika Pepper (or Sweet Apple) at 2,000 scovilles that looks generally the same. A thick-walled cherry type pepper that is perfect for drying and grinding. Fruits start out creamy white, then to orange and are red when fully mature.
    Hidalgo Chili Pepper

    Hidalgo Chili Pepper
    6,000 to 60,000 Scovilles.


    Similar to the Serrano and just as hot, originally from Mexico and Central America. Plant has fuzzy green stems, fuzzy green leaves, and white flowers. Peppers are hot and turn from dark green to red when mature with a thick, shiny red skin.
    Shipka Chili Pepper or Bulgarian Carrot

    Shipka's Chili Pepper
    or Bulgarian Carrot

    5,000 to 30,000 Scovilles.


    This heirloom pepper was supposedly smuggled out through the iron curtain 20 years ago. This attractive white flowering plant produces glossy orange colored peppers resembling carrots. The peppers are hot and mature from green to yellow and then to orange.
    Aci Sivri Pepper

    Aci Sivri Pepper
    5,000 to 30,000 Scovilles.


    A Turkish heirloom Cayenne pepper. Each plant can produce up to fifty 5-inch to 9-inch long shiny crimson pods which are often curled and twisted. The hotness of each pepper is inconsistent as pods can range from mild to burning hot. The pods start pale green before maturing to red.
    Ho Chi Minh Hot Pepper

    Ho Chi Minh Hot Pepper
    5,000 to 30,000 Scovilles.


    A very productive cayenne pepper originating in Southeast Asia. Peppers 4–6" long on 3' plants grow like large fingers turning from bright yellow to crimson in late August. Named by Minnesotan, Steven Schwen, he received these peppers in the 1980's from Vietnamese immigrants visiting his farm.
    Peter Pepper

    Peter Pepper
    5,000 to 30,000 Scovilles.


    The Peter pepper (sometimes referred to as the penis pepper) is an heirloom chili pepper that is best known for its phallic shape. It occurs in red and yellow varieties. The pepper is considered very rare, and its origin is unknown. The pepper is most commonly grown in eastern Texas and Louisiana, although it is grown in Mexico, as well.
    Bishop's Crown Chili Pepper

    Bishop’s Crown Chili Pepper
    5,000 to 30,000 Scovilles.


    The Bishop's Crown or Christmas Bell, is a pepper named for its distinct three-sided shape resembling a Bishop's Crown. Although this variety can be found in Barbados, it may be indigenous to South America. Today, it is also found in Europe, possibly brought there from Brazil by the Portuguese sometime in the 18th century. The body of the peppers have mild heat, with the wings being sweet and mild.
    Puya Chili Pepper

    Puya Chili Pepper
    5,000 to 8,000 Scovilles.


    Red, ripening to black, hot pepper growing to about 4-inches long. The puya is popular in Mexican cooking and its origin dates back to early Central America. The Puya chile is similar to the Guajillo, but smaller and hotter. It is often used more for its fruity flavor, rather than its flesh, which means it is great pureed, mashed or diced, and then made into a sauce.
    Sandia Hot Pepper

    Sandia Hot Pepper
    5,000 to 7,000 Scovilles.


    Introduced by New Mexico State University in 1956, Sandia plants bear heavy yields of green peppers that ripen to red. This chile-style pepper has medium-thick walls that add a nice crunch to salsa. A favorite for roasting, the peppers are also often dried to create decorative strings or ristras. Heat increases as fruits redden. Sandia is sometimes labeled as NuMex Sandia.
    Yellow Hot Pepper

    Yellow Hot Pepper
    (Cascabella or Hungarian Wax Pepper)

    1,000 to 15,000 Scovilles.


    A variety of yellow chiles usually harvested at 4 to 6 inches long. Often mistaken for the banana chile, the Yellow Hot, Yellow Wax, or Cascabella pepper has a hotter flavor and is a larger size. Also known as a Hungarian Wax pepper, this pepper may have a hot flavor, but generally ranges from medium to hot. It is often served fresh in salads and salsas (Zankou Chicken in Los Angeles likes to serve these spicy peppers with their dishes) or as a pickled appetizer. Due to the ease of cultivation and the productivity of the plant, many home gardeners pickle these whole or sliced in rings.
    Chimayo Chili

    Chimayo Chili
    4,000 to 6,000 Scovilles.


    The Chimayo chili is an interesting one. Unlike larger, mass-produced chiles grown in other parts of the New Mexico, Chimayo chiles are unpredictable and more commonly grown in individual homes and gardens. A single plant might produce some chiles as long as six or seven inches and many more that are shorter; a few might be straightish and skinny, but most will be bent oddly into curlicues.
    Chipotle Pepper

    Chipotle Pepper
    2,500 to 8,000 Scovilles.


    A chipotle or chilpotle, which comes from the Nahuatl word chilpoctli meaning "smoked chili pepper", is a smoke-dried jalapeno. It is a chili used primarily in Mexican and Mexican-inspired cuisines. Typically, a grower passes through a jalapeno field multiple times, picking the un-ripe green jalapenos for market. At the end of the growing season jalapenos naturally ripen and turn bright red. There is an extensive fresh market for ripe red jalapenos in both Mexico and the United States. They are kept on the bush as long as possible. When the jalapenos are deep red and have lost much of their moisture, they are selected to be made into chipotles.
    New Mexico 6-4 Heritage (Nu Mex) Chili Pepper

    New Mexico 6-4 Heritage
    or NuMex Heritage 6-4 Chili Pepper

    3,000 to 5,000 Scovilles.


    The New Mexico 6-4 Heritage chile pepper was developed around 1998 from a seed bank of the original New Mexico 6-4. New Mexico 6-4 was one of the earliest New Mexican type cultivars released and was prized for its rich flavor when it was originally released.
    Fresno Chili Pepper

    Fresno Chili Pepper
    2,500 to 10,000 Scovilles.


    The Fresno chili pepper is similar to the Jalapeno pepper, but contains thinner walls. The fruit starts out bright green changing to orange and red as fully matured. Fresno peppers are frequently used for ceviche, salsa and as an accompaniment for rice and black beans. Due to their thin walls, they do not dry well and are not good for chili powder. In cooking, they can often be substituted for or with Jalapeno and Serrano peppers. Mild green ones can typically be purchased in the summer while the hot red ones are available in the fall.
    Morita Chili Pepper

    Morita Chili Pepper
    2,500 to 8,000 Scovilles.


    The Chile Morita means in Spanish a pepper berry, in a dark color. Opposite to the serrano chile, the morita pepper is made of a younger and rarer specie of jalapeno in an intense red color.
    Jalapeno Pepper

    Jalapeno Pepper
    2,500 to 8,000 Scovilles.


    The Jalapeno, originating in Mexico, is the world's most popular chili peppers. The jalapeno is a medium-sized chili that is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. As of 1999, 5,500 acres in the United States were dedicated to the cultivation of jalapenos. Most jalapenos are produced in southern New Mexico and western Texas.
    Cascabel Chili Pepper

    Cascabel Chili Pepper
    2,500 to 8,000 Scovilles.


    The Cascabel chili (little bell), is also known as the rattle chili. The rattle and bell designations describe the tendency of loose seeds to rattle inside a dried cascabel when shaken. Fresh cascabel are also known by the alias bola chili or chile bola (Spanish: ball chili). The pigmentation of the fresh chilis blends from green to red; when dried, the color darkens.
    Guajillo Chili Pepper

    Guajillo Chili Pepper
    2,500 to 5,000 Scovilles.


    A Guajillo chili is a variety of chili pepper produced by drying the Mirasol Chili, and which is widely used in the cuisine of Mexico. The guajillo chili's thin, deep red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat.
    Miroasol Chili Pepper

    Mirasol Chili Pepper
    2,500 to 5,000 Scovilles.


    The name Mirasol means "looking at the sun&qu0t; in Spanish, which describes the way these peppers grow on the plant. They are known as Guajillo in their dried form, which are one of the main chiles used in traditional mole sauces.
    Purple Jalapeno Pepper

    Purple Jalapeno Pepper
    2,500 to 8,000 Scovilles.


    The Purple Jalapeno is a smaller ornamental version of the typical jalapeno pepper. The fruit of this pepper turns a beautiful shade of dark purple and stays that way for a long time before finally ripening to red. Purple Jalapenos are somewhat larger than regular Jalapenos, but with the same thick walls and fiery heat.
    New Mexico Big Jim Chili Pepper

    New Mexico Big Jim Chili Pepper
    2,500 to 3,000 Scovilles.


    This giant chili pepper was introduced by New Mexico State University in the 1970s as a cross between a few different types of local chiles and a Peruvian chile. These peppers can grow up to a foot long so they are great for chile rellenos. Plants yield many mildly hot, thick-walled green fruits perfect for roasting and stuffing.
    Mulato Chili Pepper

    Mulato Chili Pepper
    2,500 to 3,000 Scovilles.


    The Mulato Pepper is a mild to medium chili pepper, closely related to the poblano (ancho), and usually sold dried. Mexican mulato chiles are part of the famous "trilogy" used in mole as well as other Mexican sauces and stews. The mulato's color while growing is dark green, maturing to red or brown. The dried mulato is flat and wrinkled, and always brownish-black in color.
    Alma Paprika Pepper (Sweet Apple)

    Alma Paprika Pepper
    (Sweet Apple)

    2000 to 3000 Scovilles.


    Note: There is a hotter variety, the Alma Spicy Paprika Pepper (or Hot Apple) at 10,000 scovilles that looks generally the same. A thick-walled cherry type pepper that is perfect for drying and grinding. They are very sweet yet have a distinctly spicy flavor which is milder than Jalapeno but still warm enough to be tasted. Fruits start out creamy white, then to orange and are red when fully mature.
    NewMex Joe E Parker Chili Pepper

    NewMex Joe E Parker Chili Pepper
    1,500 to 3,000 Scovilles.


    This New Mexico variety was named after Mr. Joe E. Parker, a graduate of NMSU’s College of Agriculture and Home Economics. This is a mild Southwestern-style traditional Anaheim chili pepper usually harvested green and used for stuffing, grilling, roasting, or processing. Peppers average 8-inches long and have a thick, crisp flesh with mild heat and excellent flavor.
    Rocotillo Chili Pepper

    Rocotillo Chili Pepper
    1,500 to 2,500 Scovilles.


    A Rocotillo pepper originated in Peru. Unripe rocotillos are green or yellow, but the color at maturity varies. Common colors are red, orange or brown. Rocotillos are almost spherical in shape, and can be dried easily.
    Espanola Chili Pepper

    Espanola Chili Pepper
    1,500 to 2,000 Scovilles.


    The Espanola was developed in New Mexico in the 1980s by crossing a Sandia pepper with another New Mexico chile.
    Black Hungarian Pepper

    Black Hungarian Pepper
    1,200 Scovilles.


    Unique, black-colored fruit (ripening to red) that are the shape of a Jalapeno. They are mildly hot and have a delicious flavor. The tall plants have beautiful purple flowers that make this variety very ornamental, rare and colorful.
    Picuante (Peppadew) Chili Pepper

    Picuante
    (Peppadew Chili Pepper)

    1,177 Scovilles.


    Peppadew is the brand name of sweet piquante peppers grown in the Limpopo province of South Africa. This type of piquante pepper was first discovered in early 1993 and introduced to market later that same decade. The name is derived from "Pepper" and "dew". Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between Peppadew and cherry tomatoes.
    Hatch Chili Pepper

    Hatch Chili Pepper
    1,000 to 2,500 Scovilles.


    Hatch chile refers to chilies which are grown in in the Hatch Valley, an area stretching north and south along the Rio Grande river from Arrey, New Mexico in the north to Tonuco Mountain to the south of Hatch, New Mexico. Located right in the middle of the Rio Grande agricultural territory, Hatch, New Mexico, declared itself to be the Chile Capital of the World. "Hatch chilies" refer to the five or six main cultivated varieties of New Mexico chiles. The most common is the NuMex 6-4 Heritage. The peppers are long and curved, much like the Anaheim chili pepper, and are perfect for stuffing.
    Chilaca Pepper

    Chilaca Pepper
    1,000 to 2,500 Scovilles.


    Chilaca peppers are a mild to medium-hot, rich-flavored pepper that when dried, are known as a Pasilla pepper. The narrow chilaca can measure up to 9-inches in length and often has a twisted or curvy shape. It turns from dark green to dark brown when fully mature. Just about the only place it can be found fresh in the United States is at farmer's markets and the occasional grocery store.
    Ancho Chili Pepper

    Ancho Chili Pepper
    1,000 to 2,000 Scovilles.


    Ancho Chili is the dried form of the poblano chili pepper. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
    Poblano Chili Pepper

    Poblano Chili Pepper
    1,000 to 2,000 Scovilles.


    One of the most popular peppers grown in Mexico, the poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). It is also usually used in the widely found dish chile relleno. Poblanos are popular in the United States.
    Anaheim Chili Pepper

    Anaheim Chili Pepper
    500 to 5,000 Scovilles.


    An Anaheim pepper is a mild variety of chili pepper. The name "Anaheim" derives from a farmer named Emilio Ortega who brought the seeds to the Anaheim, California area in the early 1900s. They are also called California chili or Magdalena, and dried as chile seco del norte. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California. The chile "heat" of Anaheims typically ranges from 500 to 2,500 on the Scoville scale, however, many varieties grown in New Mexico can reach 4,500 to 5,000 Scoville units.
    Candlelight Pepper

    Candlelight Pepper
    100 to 5,000 Scovilles.


    This edible ornamental pepper has clusters of smooth, hot 1-inch long by 1.5-inch wide peppers that ripen in a range of colors: green to yellow to orange to fire red. The heat of this pepper can vary, but it is generally mild.
    Beaver Dam Pepper

    The Beaver Dam Pepper
    500 - 1,000 Scovilles.


    Brought to the Wisconsin community of the same name in 1912 by a Hungarian immigrant Joe Hussli, the pepper's attraction is a sweet-yet-spicy flavor. Beaver Dam hot peppers can be picked green or red and is considered one of Wisconsin's endangered foods.
    Sante Fe Grande Chili Pepper

    Santa Fe Grande Chili Pepper
    500 to 700 Scovilles.


    The Santa Fe Grande also known as "Yellow hot chili pepper" and the "Guero chili pepper", is a very prolific variety used in the Southwestern United States. The conical, blunt fruits ripen from a pale yellow to a bright orange or fiery red. Santa Fe Grande's have a slightly sweet taste and are fairly mild in heat.
    Aji Panca Pepper

    Ají Panca Pepper
    500 Scovilles.


    Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Peruvian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It is often sold dried, or prepared into a paste. The Panca chili s a deep red to burgundy pepper, measuring 3 to 5-inches.
    Sonora Chili Pepper

    Sonora Chili Pepper
    300 to 600 Scovilles.


    The Sonora is an Anaheim variety with a very mild flavor. A mild long, green chili pepper that can grow around 10-inches in length, it is a great choice for making chili rellenos. The can grow very large and are thicker than most chili peppers.
    Pasilla Chili Pepper

    Pasilla Chili Pepper
    250 to 3,999 Scovilles.


    A true pasilla is the dried form of the long and narrow chilaca pepper. However, in the United States producers and grocers often incorrectly use 'pasilla' to describe the poblano, a different, wider variety of pepper whose dried form is called an ancho. Pasillas are used especially in sauces. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
    Paprika Chili Pepper

    Paprika Chili Pepper
    250 to 1000 Scovilles.


    A large, cone-shaped chili pepper. It is dried and ground to make the more familiar powdered spice. The true paprika spice pepper popularized in rich, complex Hungarian goulash and traditional chili recipes, should use ground Paprika chili peppers, but depending on where you get your paprika spice, it may be made from ground bell pepper or chili pepper varieties or mixtures thereof instead.
    NuMex R Naky Chili Pepper

    NuMex R Naky Chili Pepper
    250 to 750 Scovilles.


    The NuMex R Naky chile is an Anaheim-type hybrid created by Dr. Nakayama of New Mexico State University in 1985 which resulted it cross breeding between 'Rio Grande 21', an early maturing native type, 'New Mexico 6-4', and a Bulgarian paprika.
    Shishito Pepper

    Shishito Pepper
    100 to 1000 Scovilles.


    A Japanese chile pepper available year round, they offer a moderate but distinctive heat. The pepper is small and finger-ling sized, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion.
    Pimento Cherry Pepper

    Pimento (Pimiento)
    or Cherry Pepper

    100 to 500 Scovilles.


    A pimiento, pimento, or cherry pepper is a variety of large, red, heart-shaped chili pepper. The flesh of the pimiento is sweet, succulent and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and Santa Fe Grande varieties. It is typically used fresh, or pickled and jarred.
    Paprika Supreme

    Paprika Supreme
    50 to 200 Scovilles.


    The Paprika Supreme is a good paprika pepper fresh, but especially dried paprika usage. Long tapered fruits have a sweet red flesh, up to 8-inches long and 1.5 inches wide.
    Cubanelle Chili Pepper

    Cubanelle Chili Pepper
    0 to 1,000 Scovilles.


    The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. It is used extensively in Dominican Republic and Puerto Rico's cuisine.
    Trinidad Perfume Chili Pepper

    Trinidad Perfume Chili Pepper
    0 to 500 Scovilles.


    The Trinidad Perfume chili pepper is a mild chili pepper with very little to no heat. It is a habanero type and produces pods similar to a typical orange habanero pepper. The mature from green to a bright yellow color. When cooked, they give off a perfume-like scent, hence the name. In flavor, they have a mild citrus-like taste, similar to a habanero, but with smoky undertones.
    Sweet Bell Pepper

    Sweet Bell Pepper
    0 to 1,200 Scovilles.


    Bell pepper, also known as sweet pepper or a pepper in the United Kingdom, is a very mild pepper that comes in several colors, including red, yellow, orange and green. Bell peppers are native to Mexico, Central America and northern South America. Bell Pepper seeds were later carried to Spain in 1493 and from there spread to other European, African and Asian countries. Today, China is the world's largest Bell Pepper producer, followed by Mexico.
    Peperoncini

    Peperoncini
    0 to 500 Scovilles.


    While called peperoncini in American English, peppers of this particular kind, in Italy, are called friggitello (plural friggitelli) or more generally peperone (plural peperoni). The Greek varieties are sweeter and less bitter than the Italian varieties grown in Tuscany. Peperoncini are mild with a slight heat and a hint of bitterness, and are commonly pickled and sold packaged in jars. Peperoncini grow on a bushy plant that produces sweet green peppers that turn red when mature. Peperoncini are typically used in sandwiches, salads, tossed salads served in pizzerias, antipasto platters, and as a garnish to lend dishes a crunchy texture and a salty taste.
    Banana Pepper

    Banana Pepper
    0 to 500 Scovilles.


    The banana pepper (also known as the yellow wax pepper or banana chili) is a medium-sized member of the chili pepper family that has a mild, sweet taste. While typically bright yellow, it is possible for them to change to red or orange as they ripen. It is often pickled, stuffed or used as a raw ingredient in foods. Its flavor is not very hot, but its hotness depends on the maturity of the pepper, with the most ripe being sweeter than younger ones.
    Purple Beauty Bell Pepper

    Purple Beauty Bell Pepper
    0 Scovilles.


    The purple beauty bell pepper has a crisp texture and mild, sweet flavor which makes this one popular with everyone. This bell pepper is ready to eat when the fruits turn deep purple with a green undertone. The 4-lobed, thick-walled fruit adds color to salads and turns green when cooked. The plants are very productive.





    cayenne and assorted chili peppers


    CAYENNE USES, HEALTH BENEFITS & SCIENTIFIC EVIDENCE

    Cayenne Pepper contains beta-carotene; beta-ionone, citric acid, hesperidin, imonen, lutein, and quercetin just to name a few. It also contains capsaicin, which reduces pain and inflammation. When combined with other herbs, Cayenne Pepper helps increase their effectiveness by helping them enter the blood stream faster. Capsaicin can also stimulate and then desensitize the warmth detectors in the hypothalamus gland so that a drop in body temperature is evident. This enables natives in hot southern climates like Central and South America and Africa, to tolerate the heat a lot better than we would.

    Hot, stimulating Cayenne peppers are like a jump start to a cold car engine on a frosty morning. It brings welcome life into sore muscles and get your heart beating faster, increasing the flow of blood all through the body. The heat of cayenne warms stiff arthritic joints and relaxes away low back pain. The longer you use it, the better it works. Using it regularly once or twice daily works well for stiffness, soreness, and pain.

    DIGESTIVE PROPERTIES

    Cayenne Pepper has been known for its ability to aid in digestion by stimulating gastric juices, improve circulation, and may reduce or stop bleeding from stomach ulcers. It is a stimulating stomachic. A catalyst for all herbs. It reduces inflammation, is a mild stimulant or tonic, improves metabolism, and relieves gas. Cayenne increases the metabolism, according to studies, by as much as 25 percent, thus working as a natural fat burner. It can be taken as an infusion for stomach and bowel pains or cramps. Small quantities of the fresh fruit or the powder may stimulate appetite and expel worms.

    ADDS WARMTH

    Taken internally it stimulates circulation and induces sweating to breed a fever. It is known to combat chills and warms the body. Cayenne may be used internally or externally to treat arthritis, muscle and joint pain. For external use, open a capsule and add some to a cream, salve or lotion that you are already using if you want to use it for a massage. When applied topically as a liniment or plasters, or tincture, Cayenne works to soothe muscle aches and pains associated with arthritis, rheumatism, backache, strains and sprains by increasing blood flow to areas afflicted. It has been used to treat bunions, psoriasis. It is also said to increase fertility and delay senility.

    HEART DISEASE PREVENTION Cayenne has been used to help treat pleurtitis and pericarditis and has been indicated for preventing heart disease. Some native people of Thailand believe that eating Cayenne everyday helps reduce blood clots. It is a beneficial tonic for the heart, kidneys, lungs, pancreas, spleen, and stomach.

    ANTI-VIRAL & ANTI-INFLAMMATORY PROPERTIES

    In naturopathic medicine, Cayenne Pepper is combined with lemon juice, and salt to relieve even the worst sore throat pain for up to 4 hours. It can be used as a general stimulant to build up resistance at the beginning of a cold, tonsilitis, laryngitis, hoarseness, and shingles. It also fights viral infection. Cayenne is an aid used to help treat herpes, shingles and Raynauds disease. Herbalists recommend it to treat colds and infectious diarrhea, arthritis and rheumatism. There is scientific evidence that suggests adding Cayenne Pepper to meals boosts vitamin C levels. Take Cayenne for nausea, scrofula, swollen lymph glands, rheumatism, arthritis, and pleurisy. This pepper is also used with lobelia to help soothe nerves.

    CAYENNE & PAIN RELIEF

    The United States Food and Drug Administration (FDA) has approved Capsaicin for pain caused by shingles, an adult disease that is caused by the virus that causes chicken pox in children. Such over-the-counter (OTC) creams as Zostrix or Heet contain capsaicin and are applied externally to treat rheumatic and arthritic pains, cluster headaches, diabetic foot pain, fibromyalgia, and post-herpetic nerve pain. These creams usually contain 0.025 to 0.075 percent capsaicin. In 2002 there was some research done that helped to determine Capsaicin’s pain relieving effects. Creams that contain the compound lowered pain in arthritis sufferers' hands by 40 percent when used four times a day. A study done for pain from long-term shingles found that 77 percent of the people had reduced pain after using the cream for four months. The study also said that Capsaicin containing cream is less expensive and safer than other painkillers used for the same conditions.

    cayenne for heart attacks


    CAYENNE HEALTH BENEFITS

    Suggested properties of Cayenne include circulatory stimulant, appetizer, antiseptic, antispasmodic, antibacterial, carminative, diaphoretic, febrifuge, rubefacient, condiment, nerve tonic, digestive, irritant, sialagogue (stimulates secretion of saliva), stimulant, and tonic (cayenne is usually mixed with other herbs in medicinal doses).

  • Anti-Irritant Properties: Cayenne has the ability to ease upset stomachs, ulcers, sore throats, spasmodic and irritating coughs, and diarrhea.
  • Anti-Cold & Flu Agent: Cayenne pepper aids in breaking up and moving congested mucus. Once mucus begins to leave the body, relief from flu symptoms generally follows.
  • Anti-Fungal Properties: The results of one study indicated that Cayenne pepper could effectively prevent the formation of the fungal pathogens phomopsis and collectotrichum.
  • Migraine Headache Prevention: The may be related to the pepper's ability to stimulate a pain response in a different area of the body, thus reverting the brain's attention to the new site. Following this initial pain reaction, the nerve fibers have a depleted substance P (the nerve's pain chemical), and the perception of pain is lessened.
  • Detox Support: Cayenne is known as a circulatory stimulant. It also increases the pulse of our lymphatic and digestive rhythms. By heating the body, the natural process of detoxification is streamlined. Cayenne also causes us to sweat, another important process of detoxification. Combined with lemon juice and honey, Cayenne tea is an excellent morning beverage for total body detox.
  • Digestive Aid: Cayenne is a well=known digestive aid. It stimulates the digestive tract, increasing the flow of enzyme production and gastric juices. This aids the body's ability to metabolize food (and toxins). Cayenne pepper is also helpful for relieving intestinal gas. It stimulates intestinal peristaltic motion, aiding in both assimilation and elimination.
  • Anti-Inflammatory Properties: Cayenne's anti-inflammatory properties makes it a great herb for arthritis, diabetes, psoriasis and herpes-related nerve damage.
  • Helps Produce Saliva: Cayenne stimulates the production of saliva, an important key to excellent digestion and maintaining optimal oral health.
  • Useful For Blood Clots: Cayenne pepper also helps reduce atherosclerosis, encourages fibrinolytic activity and prevents factors that lead to the formation of blood clots, all of which can help reduce the chances of a heart attack or stroke.
  • Joint-Pain Reliever: Extremely high in a substance called capsaicin, Cayenne pepper acts to cause temporary pain on the skin, which sends chemical messages from the skin into the joint, offering relief for joint pain.
  • Anti-Allergen: Cayenne is an anti-inflammatory agent and may even help relieve allergies.
  • Anti-Bacterial Properties: Cayenne is an excellent preservative and has been used traditionally to prevent food contamination from bacteria.
  • Possible Anti-Cancer Agent: Cayenne pepper may help prevent lung cancer in smokers. This may be again related to Cayenne's high quantity of capsaicin, a substance than might help stop the formation of tobaccco-induced lung tumors. Other studies have also shown a similar reaction in Cayenne's ability to inhibit liver tumors.
  • Support Weight Loss: Scientists found that participants who took Cayenne pepper for breakfast were found to have less appetitie, leading to less caloric intake throughout the day. Cayenne is also a great metabolic booster, aiding the body in burning excess amounts of fats.
  • Improves Heart Health: Cayenne helps to keep blood pressure levels normalized. It also rids the body of LDL and triglycerides.
  • Remedy For Toothache: Cayenne is an excellent agent against tooth and gum disease.


  • cayenne & chili pepper Scovile Heat chart





    cayenne pepper plant


    CAYENNE DOSAGE INFORMATION

    Cayenne Pepper comes in various forms and is an ingredient in many products.

    Cayenned contains alkaloids, apsaicine, capsacutin, capsaicin, capsanthine, capsico PABA, fatty acids, flavonoids, sugars, carotene, volatile oil, and vitamins A, B-1, B-2, B-3, B-5, B-6, B-9, and C.

    Constituents: 1,8-cineole, 2-octanone, alanine, alpha-carotene, alpha-linoleic acid, alpha-phellandrene, arginine, ascorbic acid, beta-carotene, betaine, campesterol, capsaicin, capsanthin, carvone, fiber, folacin, glutamic acid, hesperidin, isoleucine, isovaleric acid, kaempferol, manganese, myrcene, p-coumaric acid, potassium, proline, quercetin, scopoletin, solanine, thiamin, thujone, tryptophan, valine, zeaxanthin, zinc.

    Parts Used: The fruit, fresh or dried, chopped or powdered.

    Typical Preparations: Widely used in cooking. Most often compounded as a cream for external use, rarely brewed into a tea for internal use.

    For taking capsules, the recommended daily dose is 1 capsule 2 to 3 times a day.
    Adults and children two and above can safely use it topically 3 to 4 times a day.



    cayenne & lemon for detox and treating a sore throat.


    CAYENNE-LEMON DETOX DRINK

    This popular Cayenne Pepper and Lemon Detox Drink cleanses the body of toxins, speeds up your metabolism and is used to lose weight. Lemons provide the citric acid used to break down fat molecules and to assist your body in its natural cleansing process. Use real fresh lemons only or some you have squeezed and frozen yourself. Do not use store bought reconstituted lemon juice since it may contain preservatives. The cayenne pepper helps to increase your metabolism, promotes blood circulation and exerts some powerful antioxidant effects. The small amount of cayenne gives this drink a little "Kick" without experiencing a hot, unpleasant taste. Organic Blackstrap molasses contains a large amount of potassium, followed by calcium, iron, vitamins B-6 and magnesium. It is a natural sweetener packed with nutrients. Fresh filtered pure water is better than tap water. Tap water contains impurities. Purchase fresh quality spring water or use a filtering device or system for your home drinking water for optimal water purity.

    Mix these 3 ingredients in 8 ounce glass of purified water:.
    This Detox Drink provides the body with a nutritional, natural and healthy way to rid your body of both toxins and excess weight. It should not be taken more that for 3 to 7 days in a row.



    cayenne pods


    MOONDRAGON'S CAYENNE COCKTAIL

    A Cayenne Cocktail is my favorite remedy and it is really helpful when you feel under the weather like a cold is coming on, or if your throat is scratchy, or you are cold to the bone (after shoveling snow out your driveway in the middle of winter) and need a little warmth and blast for what ails you.

    First, take a nice warm shower and put on a warm robe. Use a good brand of vegetable-tomato juice blend (I like V-8 the best, however, plain tomato juice works just fine). Fill up a large soup mug or coffee mug with the juice. Heat the juice until hot (in the microwave or heat in a pan on the stovetop). Do not boil it. Just make it nice and hot. When juice is nice and steamy hot, add 1 teaspoon of Cayenne Pepper and stir it in well. Add as much Cayenne as your palate can handle - usually between 1/4 to 1 teaspoon Cayenne. Adjust amount accordingly to your preferences. If desired, you can add a little sea salt or spice for a little extra flavoring (a dash of celery salt works well). You can think of it as a hot, spicy virgin Bloody Mary and add the flavorings you would normally use in preparing your Bloody Mary cocktail. Myself, I usually keep it simple with primarily just the vegetable-tomato juice and cayenne with a dash of salt.

    relaxing with a hot cayenne cocktail or tea


    Drink Vegetable Juice-Cayenne Cocktail blend slowly while hot and let the heat warm you from the inside out. Get comfortable. Crawl under a throw blanket or comforter, grab a good book or plug in an old movie and relax, letting let it work its magic. If you are coming down with a cold, it will kick it in the butt for you and help you to feel better faster. The vegetable-tomato juice combined with the cayenne is chocked full of healthy vitamins, minerals and antioxidants. You might experience a little sweating after drinking it as your body warms up. This is normal and means it is working well. Drink it whenever you feel you need it.



    CAYENNE-BONESET HERB TEA FOR CONGESTION

    Boneset is an excellent remedy for colds and congestion when taken on the first onset of symptoms. Its helps to produce perspiration and break the fever that can accompany colds. The tea is very bitter so you may have to bribe the patient to take it. A generous dollop of honey will improve the taste and soothe sore throats.
    Blend dry herbs well and store in a tightly sealed glass container. Use one teaspoon of herbal mixture to each cup of hot water. Add a dash of Cayenne per cup of brewed tea. Drink hot throughout the day. Keep bundled up against chlls. A generous spoonful of Honey will improve the taste and soothe sore throats.



    CAYENNE PEPPER FIRE STARTER TEA

    This spicy hot tea will wake you up if you are feeling sluggish in the morning or need an afternoon pick me up. You can feel the warmth spread throughout your body, as your metabolism picks up and circulation improves.
    Combine herbs and use one teaspoonful of herbal blend to each cup of boiling water. Infuse for 10 minutes and drink warm. Add honey and cinnamon to improve flavor.



    CAYENNE & YARROW HERB TEA FOR COLDS

    Yarrow tea is a good remedy for severe colds, being most useful in the commencement of fevers, and in case of obstructed perspiration.
    The infusion is made with 1 ounce of herbal blend to 1 pint of boiling water. Allow to brew for 10 minutes. Stir in Cayenne and drink warm in a wineglass doses. It may be sweetened with a spoonful of Honey.

    A spoonful of Composition Essence (EP&C) or Potter's Herbals Cold & Flu Relief may be added, if desired. This herbal remedy is a unique combination of traditional ingredients used to relieve symptoms of colds and flu. Ingredients include Elderflower, Hemlock Spruce, Bayberry Bark, Peppermint Oil, Cassia (Chinese Cinnamon) Oil, Pimento Oil, Clove Oil, Cayenne Tincture, and Ginger. Dilute in warm or hot water and use at the first signs of a cold.



    Amazon: Potter's Cold & Flu Relief, 135ml



    CAYENNE & TURMERIC TEA FOR CONGESTION & ACHES

    This tea is burn your mouth hot, but it tastes surprisingly good! You can feel a welcome warmth spread to cold achy joints. This brew also does double duty when you need to clear a stuffy head quickly.
    Add all the herbal ingredients to the cold water and bring to a boil over low heat in a covered saucepan. Simmer for 10 minutes. Serve hot.



    CAYENNE PEPPER & BAYBERRY BARK COMPOUND ELIXIR

    Bayberry was an indispensable herb in early American herbal practice. To encourage circulation and perspiration in cases of colds and flu the following herbs were powdered together .
    Combine herbs and use one teaspoonful of herbal compound blend to 1 pint boiling water sweetened with honey. Take by mouthful amounts during the day.



    cayenne menthol salve


    CAYENNE-MENTHOL SALVE

    Cayenne salves bring powerful relief for any painful area. This recipe is formulated specifically for chronic lower back pain. Both Cayenne and Menthol bring energy and circulation and help tight muscles relax. The menthol works immediately to cool pain, the warming cayenne works long ter as well to block pain signals, with increasing results the longer you use it.
    If the coconut is solid heat gently until it liquefies. Stir in the cayenne powder, mixing well. Place in a warm location where it will be convenient to stir occasionally. A yogurt maker on the kitchen table or counter works well, but a sunny window or warm cupboard will do. After 7 to 10 days stop stirring. Keep the coconut oil warm so it does not become solid yet. Give the powder time to settle to the bottom of the jar. This can be 2 to 3 days. When the oil is clear(er), pour off the top into a clean jar, discarding the gunky powder residue. You will lose about a 1/4 cup of oil to the powder.

    Melt the wax in the microwave. Warm the clarified oil to hot, (not boiling) and mix in the wax. Add the menthol crystals and stir to dissolve.

    Add 10 drops each Benzoin Resin Essential Oil, Cinnamon Essential Oil and Cajaput Essential Oil. Add 20 drops of Peppermint Essential Oil if you are not using menthol crystals. Cap the jar and let it set. Store in a cool, dry cupboard away from heat. If salve gets too runny in the summer, keep it refrigerated.

    Cautions: Cayenne can be irritating to skin. Test your sensitivity on a small area before widespread use.



    CAYENNE-COCONUT OIL SALVE

    Cayenne is gently warming to sore, creaky joints, unlike the burning sensation you get with capsaicin creams. When the Coconut oil is in its solid state, it stays put better on my lower back. Cayenne pepper can be irritating to sensitive skin. Do a skin test on a small area before widespread use.
    If the coconut oil is solid, heat gently until it liquifies. Stir in the cayenne powder, mixing well. Place in a warm location where it will be convenient to stir occasionally. A yogurt maker on the kitchen table or counter will work, but a sunny window or warm cupboard will also suffice. After 7 to 10 days stop stirring. Keep the Coconut oil warm so it doesnot become solid yet. Give the powder time to settle to the bottomof the jar. This can be two to three days. When the oil is clear(er), pour off the top into a clean jar, discarding the gunky powder residue. Coconut oil is solid at room temperatures below 75°F, so you will want a container flexible enough that you can either pour or dip, depending on the solid-liquid state of the coconut oil.



    CAYENNE PEPPER POULTICE

    A poultice for arthritis and rheumatism.
    Combine herbs and use enough apple cider vinegar to dampen the mixture. Spread on a piece of cotton or linen fabric and apply to inflamed area. Wrap firmly. For more information, see Poultice Therapy.



    CAYENNE TO STOP BLEEDING

    Cayenne Pepper blocks pain, and stops bleeding. Just sprinkle organic cayenne pepper powder on cuts, scrapes, and abrasions to stop bleeding. Contrary to what you may imagine, it does not burn. Safe to use with pets having cuts, paw punctures and abrasions to stop bleeding.



    CAYENNE PEPPER SNUFF FOR CLOGGED SINUSES HEADACHES

    For brave souls only: Put a bitty small pinch of Cayenne Powder in the tip of your nose and snort it in. This will cause a short-lived burning sensation in your nose, and in the back of your throat as your sinuses drain, but does not cause any damage. Your sinus congestion will clear. Works for headaches too.



    CAYENNE BLEND BACTERIAL FIGHTING GUM RINSE

    This rinse is not especially tasty, but it will help heal inflamed gums.
    Combine all ingredients. Swish in mouth for two to three minutes, three or four times a day.

  • For treating a sore throat, combine the juice of one-half lemon or lime with one full tablespoon of salt. Stir both into one-half cup of lukewarm distilled water. Stir in 1/4 to 1 teaspoon of Cayenne pepper. Gargle as needed, but do not swallow.





  • CAYENNE & LOBELIA LINIMENT

    Take a quart bottle and put into it 1/4 ounce Cayenne, pulverized, then put in 2 ounces Lobelia herb. Fill up the bottle with whiskey. Witch Hazel Extract or rubbing alcohol can be substituted for the Whiskey. In two weeks it is ready for use, and applicable for cuts, bruises, strains, sprains. It will heal cork cuts in the feet of oxen or horses, without stopping them from labor, and with but very little soreness, by applying 2 or 3 times daily.



    cayenne infused oil


    CAYENNE-INFUSED OIL

    Cayenne oil is gently warming and not nearly as irritating to the skin as Capsaicin creams when used regularly for lower back pain, neuralgia, sciatica, muscles aches, fibromyalgia and arthritis pain. For quick headache relief, massage the oil, or a Cayenne balm, across the temples. Cayenne oil can also help to clear psoriasis and deter itching.
    The ratio of oil to pepper will depend on the hotness of the peppers, and your own preferences, a good ratio is 1 part powder to 4 parts oil. Use a steady source of low heat for 10 days to 2 weeks, approximately 100°F. Stir every day until the last. Pour off into a clean jar and let settle overnight. Decant the clear oil off the top. Cayenne oil makes a great base for balms. To make a "icy/hot" oil add menthol crystals to oil while still warm enough to melt the crystals. Watch out for the fumes! For a less intense menthol experience, add peppermint essential oil when the cayenne oil cools to room temperature

    Additions may include Camphor or Menthol crystals, Peppermint Essential Oil and/or Rosemary Essential OIl.

    Cautions: Cayenne oil contains capsaicin, which causes a burning sensation. This is normal and should decrease with repeated use capsaicin only causes the sensation of damage, not real damage to tissues. Test the strength of your oil on a small patch of skin to gauge its effects before applying to wide areas.



    CAYENNE-MENTHOL ICY HOT RUB OIL

    The heat of the Cayenne and Cinnamon warms and relaxes, then the menthol from the Peppermint kicks in for your own icy-hot blend.
    Use as a massage blend for pain. For tough pain, use Arnica or Rosemary herbal infused oil as a base oil. This is a strong remedy for hard to treat arthritis pain and muscle aches. Do not use on broken skin, sensitive skin or facial area. Do not be shy about adjusting the ratio of carrier oil to essential oils to suit your skin type.



    CAYENNE PEST CONTROL

    Put a heaping tablespoon of dried and powered cayenne pepper in a shallow pan over a low flame and allow the fumes to pervade the air. Mice, rats, even cockroaches abhor the fumes, which are perfectly safe for humans and pets.



    CAYENNE & NEEM GARDEN INSECTICIDE SPRAY

    A simple and good homemade insecticide spray for the garden. 1 teaspoon Castile Soap
    1 gallon Warm Water
    1 ounce Cayenne Powder
    20 drops Neem Oil
    2 to 3 crushed Garlic Cloves
    Add soap to warm water and add other ingredients. Blend well. Test your blend on a few plants to gauge effect before spray the whole garden. Apply weekly until bugs are gone. Always check the undersides of leaves and hand remove eggs and pests where you can spot them.

    Dawn dish soap can be used in place of liquid castile soap, if needed.





    assorted cayene and chili peppers


    CAYENNE SAFETY, CAUTIONS & INTERACTIONS INFORMATION

    Cayenne Pepper is generally regarded as safe; however, it is hot.

    The burning sensation of hot peppers is a reaction of the central nervous system to capsaicin; unlike horseradish, wasabi, garlic, ginger, and mustard, capsaicin only causes the sensation of damage, not real damage to tissues.

    Avoid contact with eyes. If you do get it in your eye, rinse with cold water for relief. Burning can occur when applying topically but usually disappears within a few days. It is important to wash your hands with soap and water (milk or vinegar may work too) after applying. Do not apply on broken skin or pre-existing rashes and do not use in conjunction with a heating pad. Do not take if you are hypoglycemic. It is not generally considered appropriate for people with irritable bowel syndrome (IBS) or chronic bowel inflammation.

    Precautions: Pepper in any form may be an irritant to the mucous membranes and caution should be exercised when handling. Do not touch your eyes with your hands after you have handled capsaicin in any form as painful burning may occur. Excessive use internally may result in gastro-intestinal upset.





    CHILI & CHILIES HERBAL & RELATED PRODUCTS

  • Cayenne (Capsaicin) Herbal Products
  • Cayenne & Goldenseal Herbal Products

  • Chili & Chilies Herbal Products



  • QUALITY PRODUCTS & SUPPLEMENTS



    CAYENNE (CAPSICUM) HERBAL PRODUCTS

    Cayenne Pepper contains beta-carotene; beta-ionone, citric acid, hesperidin, imonen, lutein, and quercetin just to name a few. It also contains capsaicin, which reduces pain and inflammation. When combined with other herbs, Cayenne Pepper helps increase their effectiveness by helping them enter the blood stream faster. Capsaicin can also stimulate and then desensitize the warmth detectors in the hypothalamus gland so that a drop in body temperature is evident. This enables natives in hot southern climates like Central and South America and Africa, to tolerate the heat a lot better than we would. Cayenne Pepper has been known for its ability to aid in digestion, improve circulation, and reduce or stop bleeding from stomach ulcers. Taken internally it stimulates circulation and induces sweating to break a fever. Some native people of Thailand believe that eating Cayenne everyday helps reduce blood clots. Herbalists recommend it to treat colds and infectious diarrhea, arthritis and rheumatism. There is scientific evidence that suggests adding Cayenne Pepper to meals boosts vitamin C levels and revs up the metabolism. This pepper is also used with lobelia to help soothe nerves. It is beneficial for the heart, kidneys, lungs, pancreas, spleen, and stomach. In naturopathic medicine, Cayenne Pepper is combined with lemon juice, and salt to relieve even the worst sore throat pain for up to 4 hours. It also fights viral infection. When applied topically in a lotion or salve Cayenne works to soothe muscle aches and pains associated with arthritis, rheumatism, backache, strains and sprains. The United States Food and Drug Administration (FDA) has approved Capsaicin for pain caused by shingles, an adult disease that is caused by the virus that causes chicken pox in children. Such over-the-counter (OTC) creams as Zostrix or Heet contain capsaicin and are applied externally to treat rheumatic and arthritic pains, cluster headaches, diabetic foot pain, fibromyalgia, and post-herpetic nerve pain. These creams usually contain 0.025 to 0.075 percent capsaicin. In 2002 there was some research done that helped to determine Capsaicin's pain relieving effects. Creams that contain the compound lowered pain in arthritis sufferers' hands by 40 percent when used four times a day. A study done for pain from long-term shingles found that 77 percent of the people had reduced pain after using the cream for four months. The study also said that Capsaicin containing ream is less expensive and safer than other painkillers used for the same conditions. Cayenne Pepper comes in various forms and is an ingredient in many products. For taking capsules, the recommended daily dose is 1 capsule 2 to 3 times a day. Adults and children two and above can safely use it topically 3 to 4 times a day. For treating a sore throat, combine the juice of one-half lemon or lime with one full tablespoon of salt. Stir both into one-half cup of lukewarm distilled water. Stir in one-quarter teaspoon of Cayenne pepper. Gargle as needed, but do not swallow.

    MOUNTAIN ROSE HERBS PRODUCTS

    Mountain Rose Herbs: Cayenne Powder (Capsicum annuum), 35,000 H.U., Certified Organic Bulk Herbs & Spices
    Mountain Rose Herbs: Chili Red Powder Roasted (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Flakes Smoked (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chipotle Powder (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Whole (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Bird's Eye Whole (Capsicum frutescens), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Bird's Eye Powder (Capsicum frutescens), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Cayenne Extract (Capsicum annuum), 90,000 H.U., Organic Herbal Extracts & Tinctures
    Mountain Rose Herbs: Cayenne Pepper Capsules (Capsicum annuum), Certified Organic, 100 Herbal Capsules


    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Cayenne Pepper Powder, 40 K H.U. 1 lb.
    Starwest Botanicals: Cayenne Powder (Capsicum annuum), Organic, 90 K H.U. 1 lb.
    Starwest Botanicals: Cayenne Powder (Capsicum annuum), 90 K H.U. 1 lb.
    Starwest Botanicals: Cayenne Pepper Powder, Organic, 160 K H.U. 1 lb.
    Starwest Botanicals: Cayenne Pepper Powder, Birdseye, 160 K H.U. 1 lb.
    Starwest Botanicals: Cayenne Pepper Capsules, Organic, 500 mg, 100 VCaps
    Starwest Botanicals: Cayenne Pepper Extract, Organic, 1 fl. oz.
    Starwest Botanicals: Cayenne Pepper Extract, Organic, 4 fl. oz.
    Starwest Botanicals: Aztec Sweet Chili Tea, Yogi Teas, 16 Tea Bags


    HERBSPRO PRODUCTS

    HerbPro: Cayenne Pepper Powder, Organic, 35,000 HU, Starwest Botanicals, 1 lb. (71378)
    HerbPro: Cayenne Capsicum Tincture, Nature's Answer, 1 fl. oz. (17115)
    HerbPro: Cayenne Extract, Herb Pharm, 1 fl. oz. (2332)
    HerbPro: Cayenne Extract (Capsicum annuum), Eclectic Institute, 1 fl. oz. (2144)
    HerbPro: Cayenne Capsicum Tincture, Nature's Answer, 2 fl. oz. (17116)
    HerbPro: Cayenne Pepper Extract, 40,000 HU, Dr. Christophers Formulas, 2 fl. oz. (109460)
    HerbPro: Cayenne Extract (Capsicum annuum), Eclectic Institute, 2 fl. oz. (31865)
    HerbPro: Cayenne Extract, Herb Pharm, 4 fl. oz. (32231)
    HerbPro: Cayenne (Capsicum annuum), Eclectic Institute, 45 Caps (12704)
    HerbPro: Cayenne (Capsicum annuum), Eclectic Institute, 50 Caps (31864)
    HerbPro: Cayenne, 10,000 HU Extra Hot, Natures Way, 100 Caps (17776)
    HerbPro: Cayenne, Natures Herbs, 100 Caps (17417)
    HerbPro: Cayenne Single Herb, Dr. Christophers Formulas, 100 VCaps (39704)
    HerbPro: Cayenne, Natures Way, 100 Caps (17777)
    HerbPro: Cayenne & Garlic, Natures Way, 100 Caps (17780)
    HerbPro: Cayenne, Natures Way, 180 Caps (17778)
    HerbPro: Capsicool Cayenne, Natures Way, 290 mg, 100 Caps (17769)
    HerbPro: Cayenne (Capsicum annuum), Eclectic Institute, 400 mg, 90 Caps (1053)
    HerbPro: Cayenne Pepper Fruit, Natures Answer, 450 mg, 90 Caps (35201)
    HerbPro: Cayenne, Natural Factors, 470 mg, 90 Caps (84428)
    HerbPro: Cayenne, Oregon's Wild Harvest, 500 mg, 90 VCaps (83547)
    HerbPro: Cayenne, Now Foods, 500 mg, 100 Caps (67921)
    HerbPro: Cayenne, Natures Way, 500 mg, 250 Caps (67922)
    HerbPro: Cayenne, Thompson Nutritional Products, 515 mg, 60 Caps (35555)
    HerbPro: Cayenne (Capsicum annuum), Solgar, 520 mg, 100 VCaps (36294)
    HerbPro: A.G.E. Cayenne-Hawthorn Berry Formula 106, For Healthy Heart, Wakunaga Kyolic, 100 Caps (20052)
    HerbPro: A.G.E. Cayenne-Hawthorn Berry Formula 106, For Healthy Heart, Wakunaga Kyolic, 200 Caps (20053)
    HerbPro: Cayenne Heat Ointment, Dr. Christophers Formulas, 2 oz. (38780)
    HerbPro: Cayenne Heat Ointment, Dr. Christophers Formulas, 4 oz. (39781)
    HerbPro: Cayenne Heat - Heal Massage Oil, Dr. Christophers Formulas, 4 fl. oz. (109466)


    TAKEHERB PRODUCTS

    TakeHerb: Cayenne Powder, Organic, 35,000 HU, Starwest Botanicals, 1 lb.
    TakeHerb: Cayenne Capsicum Tincture, Promotes Circulation, Natures Answer, 2 fl. oz.
    TakeHerb: Cayenne Extract, Relaxes Stomach & Colon, Improves Circulation, Stops Bleeding, Health Herbs, 2 fl. oz.
    TakeHerb: Cayenne Pepper Extract, Organic, Starwest Botanicals, 4 fl. oz.


    KALYX PRODUCTS

    Kalyx: Cayenne, Thompson Nutritional, 515 mg, 60 Caps: K
    Kalyx: Cayenne Pepper, Nature's Answer, 450 mg (0.25% Capsaicin), 90 Caps: K
    Kalyx: Red Cayenne Chili Pepper Powder (90,000 HU), Frontier Spices, Certified Organic, 1 lb: K
    Kalyx: Red Cayenne Chili Pepper Powder (30,000 HU), Frontier Spices, Certified Organic, 1 lb: K
    Kalyx: Cayenne Pepper Extract (Capsicum annum), Starwest Botanicals, 1 fl. oz: C
    Kalyx: Cayenne Extract (Capsicum annum), Health & Herbs, 2 fl. oz: HH
    Kalyx: Cayenne Pepper Extract (Capsicum annum), Starwest Botanical, 4 fl. oz.: C
    Kalyx: Cayenne Extract (Capsicum annum), Health & Herbs, 8 fl. oz.: HH


    AMAZON PRODUCTS

    Amazon: Cayenne Herbal Products
    Amazon: Cayenne Essential Oil Products
    Amazon: Cayenne Supplement Products


  • Nutrition Basics: Cayenne Herbal Information



  • CAYENNE & GOLDENSEAL HERBAL PRODUCTS

    Cayenne & Goldenseal Supplement is a blood pressure combination, a proprietary blend of Certi-Fiery Cayenne and five other synergistic herbals. Specificially formulated to function as a circulatory normalizer by providing mild circulatory stimulus (Cayenne & Ginger root), anti-cholesterolemic action (Garlic), cleansing and diuretic properties (Parsley and Goldenseal). Cayenne (Capsicum annuum) is a blood-red warming herb that has an invigorating effect on several body systems. Special blending maintains a consistent potency of 40,000 HU (Heat Units) by weight. Cayenne is synergistically blended in this formula with Golden Seal root, Garlic, Siberian Ginseng and other herbs commonly used to help maintain good health. As an addition to the daily diet, take two capsules three times daily, preferably with food. If you suffer from heartburn, hiatal hernia, gastritis, or peptic ulcer disease, please contact your health care professional before using this product. Contains 500 mg per capsule. Take two to four capsules three times daily with water at mealtimes or prepared as a tea.

    AMAZON PRODUCTS


    Amazon: Cayenne & Goldenseal, Natures Way, 100 Caps
    Cayenne & Goldenseal Supplement is a proprietary blend of Certi-Fiery Cayenne and five other synergistic herbals.



  • Nutrition Basics: Cayenne Herbal Information
  • Nutrition Basics: Goldenseal Herbal Information



  • CHILI & CHILIES / CAYENNE CHILI HERBAL PRODUCTS

    MOUNTAIN ROSE HERBS PRODUCTS

    Mountain Rose Herbs: Cayenne Chili Powder (Chili; Capsicum annuum), 35,000 H.U., Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Red Powder Roasted (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Flakes Smoked (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chipotle Powder (Capsicum annuum), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Bird's Eye Whole (Capsicum frutescens), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Bird's Eye Powder (Capsicum frutescens), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Cayenne Extract (Capsicum annuum), 90,000 H.U., Certified Organic, Single Herbal Extracts & Tinctures
    Mountain Rose Herbs: Cayenne Pepper Capsules (Capsicum annuum), Certified Organic, 100 Herbal Capsules
    Mountain Rose Herbs: Chili, Whole (Capsicum Annuum, 37K H.U.), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Flakes (Capsicum Annuum, 25 to 40K H.U.), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Flakes, Smoked (Capsicum Annuum, 25 to 40K H.U.), Certified Organic, Bulk Organic Herbs & Spices
    Mountain Rose Herbs: Chili Powder Blend, Epicurean Organics Spices & Seasonings
    A real taste of the Southwest is faithfully expressed in this delightfully spicy blend created especially for Mexican and Southwest dishes. This rich and aromatic blend is perfect for tacos, carnitas, tamales, enchiladas and more! Contains: organic Paprika, organic Garlic, organic Cayenne pepper, Sea Salt, and organic herbs. Available in retail bottle or bulk refill.
    Mountain Rose Herbs: Cajun Spice Blend, Epicurean Organics Spices & Seasonings
    A fiery and savery blend of all spices typically associated with southern cooking. Great for barbeques, seafood, beans and Creole style dishes. Contains organic Paprika, organic Garlic, organic Onion, organic Cayenne, Sea Salt, organic Black Pepper, and other organic spices. Available in retail bottle or bulk refill.
    Mountain Rose Herbs: Mesquite Seasoning, Epicurean Organics Spices & Seasonings
    This smoky seasoning is a must have for bar-b-que season. A robust blend of 13 herbs and spices that will add bold flavors to grilled meat and vegetables. It also makes a savory addition to salad dressings and pastas. Contains organic Paprika, organic Garlic, organic Onion, organic Mesquite, Smoked Sea Salt, organic Chipotle, organic Black Pepper, organic Yellow Mustard, organic herbs, and organic spices. Available in retail bottle or bulk refill.
    Mountain Rose Herbs: Mexican Seasoning, Epicurean Organics Spices & Seasonings
    A fiesta for the taste buds! A truly invigorating blend of spices for Mexican dishes including tacos, grilled meats and sauces. Contains organic Cilantro, organic Onion, organic Cumin seed, organic Chili flakes, organic herbs and spices. Available in retail bottle or bulk refill.
    Mountain Rose Herbs: Thai Curry Blend, Epicurean Organics Spices & Seasonings
    A traditional seasoning used for the entire spectrum of Thai dishes and works just as wonderfully within Szechuan recipes. Any lover of Thai or Indonesian food will rejoice in the splendor that this deeply penetrating blend provides. Contains: organic Garlic, organic Onion, organic Lemon Peel, organic Chili Flakes, Sea Salt, organic Black Pepper, organic herbs, and organic pices. Available in retail bottle or bulk refill.


    STARWEST BOTANICALS PRODUCTS

    Starwest Botanicals: Chili Flakes (Red), Organic, 1.37 oz. Jar
    Starwest Botanicals: Chili Flakes (Red), Organic, 1.5 oz. Pouch
    Starwest Botanicals: Cayenne Pepper Powder (35,000 H.U.), Organic, 2 oz. Pouch
    Starwest Botanicals: Cayenne Pepper Powder (90K H.U.), Organic, 2 oz. Pouch
    Starwest Botanicals: Cayenne Powder (160K H.U.), Organic, 2 oz. Pouch
    Starwest Botanicals: Cayenne Pepper Powder (35,000 H.U.), Organic, 2.2 oz. Jar
    Starwest Botanicals: Chili Powder Blend (Salt-Free), Organic, 2.25 oz. Pouch
    Starwest Botanicals: Chili Powder Blend, Organic, 2.29 oz. Jar
    Starwest Botanicals: Chili Powder Blend (Medium), Organic, 2.5 oz. Pouch
    Starwest Botanicals: Chili Powder Blend (Hot), Organic, 2.5 oz. Pouch
    Starwest Botanicals: Saratoga Chili Pepper Powder (Medium Roast), Organic, 2.75 oz. Pouch
    Starwest Botanicals: Cayenne Pepper Powder (40K H.U.), 4 oz.
    Starwest Botanicals: Cayenne Pepper Powder (90K H.U.), 4 oz.
    Starwest Botanicals: Chili Powder (Medium), 4 oz.
    Starwest Botanicals: Chili Powder (Medium, Salt Free), 4 oz.
    Starwest Botanicals: Chipotle Chili Pepper Powder, Organic, 4 oz.
    Starwest Botanicals: Jalapeno Chili Pepper Powder (30K H.U.), Organic, 4 oz.
    Starwest Botanicals: Habanero Chili Powder (200K H.U.), Organic, 4 oz.
    Starwest Botanicals: Ghost Chili Pepper Powder (400K H.U.), Organic, 4 oz.
    Starwest Botanicals: Chili Peppers Whole (35,000 H.U.), 1 lb.
    Starwest Botanicals: Birdseye Peppers Whole (110K H.U.), Organic, 1 lb.
    Starwest Botanicals: Red Chili Pepper Flakes (35,000 H.U.), 1 lb.
    Starwest Botanicals: Red Chili Flakes (35K H.U.), Organic, 1 lb.
    Starwest Botanicals: Cayenne Powder (35K H.U.), Organic, 1 lb.
    Starwest Botanicals: Cayenne Pepper Powder (40K H.U.), 1 lb.
    Starwest Botanicals: Cayenne Pepper Powder (90K H.U.), 1 lb.
    Starwest Botanicals: Cayenne Pepper Powder (90K H.U.), Organic, 1 lb.
    Starwest Botanicals: Cayenne Pepper Powder (160K H.U.), 1 lb.
    Starwest Botanicals: Cayenne Powder (160 H.U.), Organic, 1 lb.
    Starwest Botanicals: Ancho Chili Powder, 1 lb.
    Starwest Botanicals: Chili Powder (Medium), 1 lb.
    Starwest Botanicals: Chili Powder (Medium, Salt Free), 1 lb.
    Starwest Botanicals: Chili Powder (Medium), Organic, 1 lb.
    Starwest Botanicals: Saratoga Chili Pepper Powder (Medium Roast), 1 lb.
    Starwest Botanicals: Chili Powder (Hot), Organic, 1 lb.
    Starwest Botanicals: Chili Powder (Hot, With Salt), Organic, 1 lb.
    Starwest Botanicals: Chili Pepper Powder (Dark Roast), Organic, 1 lb.
    Starwest Botanicals: Chipotle Chili Pepper Powder, Organic, 1 lb.
    Starwest Botanicals: Jalapeno Chili Pepper Powder (30K H.U.), Organic, 1 lb.
    Starwest Botanicals: Habanero Chili Powder, (200K H.U.), Organic, 1 lb.
    Starwest Botanicals: Ghost Chili Pepper Powder (400K H.U.), Organic, 1 lb.
    Starwest Botanicals: Aztec Sweet Chili Tea, Yogi Teas, 16 Tea Bags
    Starwest Botanicals: Cayenne Pepper Capsules (Capsicum Annum), Organic, 500 mg, 100 VCaps
    Starwest Botanicals: Cayenne Pepper Capsules (Capsicum Annum), Organic, 500 mg, 500 VCaps
    Starwest Botanicals: Cayenne Pepper Extract (Capsicum Annum), Organic, 1 fl. oz.
    Starwest Botanicals: Cayenne Pepper Extract (Capsicum Annum), Organic, 4 fl. oz.


    HERBSPRO PRODUCTS

    HerbsPro: Chili Powder, Medium, Organic, Starwest Botanicals, 1 lb.
    Largely used in hot climates as a condiment, and most useful in atony of the intestines and stomach.
    HerbPro: Cayenne Pepper Powder, Organic, 35,000 HU, Starwest Botanicals, 1 lb.
    HerbsPro: African Chili Pepper Sauce, Organic, Brother Bru Bru, 5 fl. oz.
    Organic African Chili Pepper Sauce,a mouthwatering blend of organic chili peppers and Brother Bru Brus African spices. Contains Apple Cider Vinegar, Water, Chili Peppers, Garlic, Domestic & African Spices, Sea Salt, Xanthan Gum.
    HerbsPro: Chili Nacho Cheese Better Balance Protein Chips, Kays Naturals, 1.2 oz. (Case of 6)
    HerbPro: Cayenne Dropper, Flower Essence Services, 1 fl. oz.
    HerbPro: Cayenne Capsicum Tincture, Nature's Answer, 1 fl. oz.
    HerbPro: Cayenne Extract, Herb Pharm, 1 fl. oz.
    HerbPro: Cayenne Extract (Capsicum annuum), Eclectic Institute, 1 fl. oz.
    HerbPro: Cayenne Pepper Extract, Dr. Christophers Formulas, 180,000 HU (Hot), 1 fl. oz.
    HerbPro: Cayenne Capsicum Tincture, Nature's Answer, 2 fl. oz.
    HerbPro: Cayenne Pepper Extract, 40,000 HU, Dr. Christophers Formulas, 2 fl. oz.
    HerbPro: Cayenne Extract (Capsicum annuum), Eclectic Institute, 2 fl. oz.
    HerbPro: Cayenne Liquid Extract, Now Foods, 2 fl. oz.
    HerbPro: Cayenne Extract, Herb Pharm, 4 fl. oz.
    HerbPro: Cayenne, Thompson Nutritional Products, 515 mg, 60 Caps
    HerbPro: Cayenne (Capsicum annuum), Eclectic Institute, 400 mg, 90 Caps
    HerbPro: Cayenne Pepper Fruit, Natures Answer, 450 mg, 90 Caps
    HerbPro: Cayenne, Natural Factors, 470 mg, 90 Caps
    HerbPro: Cayenne, Oregon's Wild Harvest, 500 mg, 90 VCaps
    HerbPro: Cayenne, 10,000 HU Extra Hot, Natures Way, 100 Caps
    HerbPro: Cayenne, Natures Herbs, 100 Caps
    HerbPro: Cayenne Single Herb, Dr. Christophers Formulas, 100 VCaps
    HerbPro: Capsicool Cayenne, Natures Way, 290 mg, 100 Caps
    HerbPro: Cayenne, Now Foods, 500 mg, 100 Caps
    HerbPro: Cayenne (Capsicum annuum), Solgar, 520 mg, 100 VCaps
    HerbPro: A.G.E. Cayenne-Hawthorn Berry Formula 106, For Healthy Heart, Wakunaga Kyolic, 100 Caps
    HerbPro: A.G.E. Cayenne-Hawthorn Berry Formula 106, For Healthy Heart, Wakunaga Kyolic, 200 Caps
    HerbPro: Cayenne Heat Ointment, Dr. Christophers Formulas, 2 oz.
    HerbPro: Cayenne Heat Ointment, Dr. Christophers Formulas, 4 oz.
    HerbPro: Cayenne Heat - Heal Massage Oil, Dr. Christophers Formulas, 4 fl. oz.


    TAKEHERB PRODUCTS

    TakeHerb: Cayenne Powder (160K H.U.), Organic, Kosher Certified, Starwest Botanicals, 2 oz.
    TakeHerb: Jalapeno Chili Powder (30M H.U.) (Capsicum Annum), Kosher Certified, Starwest Botanicals, 1 lb.
    TakeHerb: Cayenne Capsicum Tincture, Promotes Circulation, Natures Answer, 2 fl. oz.
    TakeHerb: Cayenne Extract, Relaxes Stomach & Colon, Improves Circulation, Stops Bleeding, Health Herbs, 2 fl. oz.
    TakeHerb: Cayenne Pepper Extract, Organic, Starwest Botanicals, 4 fl. oz.


    KALYX PRODUCTS

    Kalyx: Cayenne, Thompson Nutritional, 515 mg, 60 Caps: K
    Kalyx: Cayenne Pepper, Nature's Answer, 450 mg (0.25% Capsaicin), 90 Caps: K
    Kalyx: Chili Powder, Spiceco, 3 oz. (Case of 12): GR
    This seasoning blend is made from ground dried chili peppers, coriander, cumin, garlic, onion, oregano paprika, allspice, salt, and other herbs and spices. Depending on how much is used in a recipe, this spice can range from mild to hot. Chili powder is most commonly used to season chili, beef or hamburger, scrambled eggs and cheese, soups, stews, and Mexican dishes. Each case consists of twelve 3 ounce shaker containers.
    Kalyx: Red Cayenne Chili Pepper Powder (90,000 HU), Frontier Spices, Certified Organic, 1 lb: K
    Kalyx: Red Cayenne Chili Pepper Powder (30,000 HU), Frontier Spices, Certified Organic, 1 lb: K
    Kalyx: Chili Powder, Dutch Valley, 5 lbs: GR
    This seasoning blend is made from ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Depending on how much is used in a recipe, this spice can range from mild to hot. Chili powder is most often used in chili, eggs and cheese, soups, stews, and Mexican dishes. Each case consists of five pounds.
    Kalyx: Chili Powder, Spiceco, 25 lbs: GR
    This seasoning blend is made from ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Depending on how much is used in a recipe, this spice can range from mild to hot. Chili powder is most often used in chili, eggs and cheese, soups, stews, and Mexican dishes. Each case consists of twenty five pounds.
    Kalyx: Chili Powder, Spiceco, 55 lbs: GR
    This seasoning blend is made from ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices. Depending on how much is used in a recipe, this spice can range from mild to hot. Chili powder is most often used in chili, eggs and cheese, soups, stews, and Mexican dishes. Each case consists of fifty five pounds.
    Kalyx: Cayenne Pepper Extract (Capsicum annum), Starwest Botanicals, 1 fl. oz: C
    Kalyx: Cayenne Extract (Capsicum annum), Health & Herbs, 2 fl. oz: HH
    Kalyx: Cayenne Pepper Extract (Capsicum annum), Starwest Botanical, 4 fl. oz.: C
    Kalyx: Cayenne Extract (Capsicum annum), Health & Herbs, 8 fl. oz.: HH


    AMAZON PRODUCTS

    Amazon: Chili Peppers Grocery & Gourmet Food Products
    Amazon: Chilies Grocery & Gourmet Food Products
    Amazon: Hot Peppers Grocery & Gourmet Food Products

  • Nutrition Basics: Chili Herbal Information
  • Nutrition Basics: Cayenne Herbal Information






  • MoonDragon's Womens Health Index

    | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |






    Health & Wellness Index





    AROMATHERAPY: ESSENTIAL OILS DESCRIPTIONS & USES


    Allspice Leaf Oil
    Angelica Oil
    Anise Oil
    Baobab Oil
    Basil Oil
    Bay Laurel Oil
    Bay Oil
    Benzoin Oil
    Bergamot Oil
    Black Pepper Oil
    Chamomile (German) Oil
    Cajuput Oil
    Calamus Oil
    Camphor (White) Oil
    Caraway Oil
    Cardamom Oil
    Carrot Seed Oil
    Catnip Oil
    Cedarwood Oil
    Chamomile Oil
    Cinnamon Oil
    Citronella Oil
    Clary-Sage Oil
    Clove Oil
    Coriander Oil
    Cypress Oil
    Dill Oil
    Eucalyptus Oil
    Fennel Oil
    Fir Needle Oil
    Frankincense Oil
    Geranium Oil
    German Chamomile Oil
    Ginger Oil
    Grapefruit Oil
    Helichrysum Oil
    Hyssop Oil
    Iris-Root Oil
    Jasmine Oil
    Juniper Oil
    Labdanum Oil
    Lavender Oil
    Lemon-Balm Oil
    Lemongrass Oil
    Lemon Oil
    Lime Oil
    Longleaf-Pine Oil
    Mandarin Oil
    Marjoram Oil
    Mimosa Oil
    Myrrh Oil
    Myrtle Oil
    Neroli Oil
    Niaouli Oil
    Nutmeg Oil
    Orange Oil
    Oregano Oil
    Palmarosa Oil
    Patchouli Oil
    Peppermint Oil
    Peru-Balsam Oil
    Petitgrain Oil
    Pine-Long Leaf Oil
    Pine-Needle Oil
    Pine-Swiss Oil
    Rosemary Oil
    Rose Oil
    Rosewood Oil
    Sage Oil
    Sandalwood Oil
    Savory Oil
    Spearmint Oil
    Spikenard Oil
    Swiss-Pine Oil
    Tangerine Oil
    Tea-Tree Oil
    Thyme Oil
    Vanilla Oil
    Verbena Oil
    Vetiver Oil
    Violet Oil
    White-Camphor Oil
    Yarrow Oil
    Ylang-Ylang Oil
    Aromatherapy
    Healing Baths For Colds
    Aromatherapy
    Herbal Cleansers
    Using Essential Oils


    AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES


    Almond, Sweet Oil
    Apricot Kernel Oil
    Argan Oil
    Arnica Oil
    Avocado Oil
    Baobab Oil
    Black Cumin Oil
    Black Currant Oil
    Black Seed Oil
    Borage Seed Oil
    Calendula Oil
    Camelina Oil
    Castor Oil
    Coconut Oil
    Comfrey Oil
    Evening Primrose Oil
    Flaxseed Oil
    Grapeseed Oil
    Hazelnut Oil
    Hemp Seed Oil
    Jojoba Oil
    Kukui Nut Oil
    Macadamia Nut Oil
    Meadowfoam Seed Oil
    Mullein Oil
    Neem Oil
    Olive Oil
    Palm Oil
    Plantain Oil
    Plum Kernel Oil
    Poke Root Oil
    Pomegranate Seed Oil
    Pumpkin Seed Oil
    Rosehip Seed Oil
    Safflower Oil
    Sea Buckthorn Oil
    Sesame Seed Oil
    Shea Nut Oil
    Soybean Oil
    St. Johns Wort Oil
    Sunflower Oil
    Tamanu Oil
    Vitamin E Oil
    Wheat Germ Oil





    HELPFUL RELATED MOONDRAGON NUTRITION BASICS LINKS

  • MoonDragon's Nutrition Basics Index
  • MoonDragon's Nutrition Basics: Amino Acids Index
  • MoonDragon's Nutrition Basics: Antioxidants Index
  • MoonDragon's Nutrition Basics: Enzymes Information
  • MoonDragon's Nutrition Basics: Herbs Index
  • MoonDragon's Nutrition Basics: Homeopathics Index
  • MoonDragon's Nutrition Basics: Hydrosols Index
  • MoonDragon's Nutrition Basics: Minerals Index
  • MoonDragon's Nutrition Basics: Mineral Introduction
  • MoonDragon's Nutrition Basics: Dietary & Cosmetic Supplements Index
  • MoonDragon's Nutrition Basics: Dietary Supplements Introduction
  • MoonDragon's Nutrition Basics: Specialty Supplements
  • MoonDragon's Nutrition Basics: Vitamins Index
  • MoonDragon's Nutrition Basics: Vitamins Introduction


  • NUTRITION BASICS ARTICLES

  • MoonDragon's Nutrition Basics: 4 Basic Nutrients
  • MoonDragon's Nutrition Basics: Avoid Foods That Contain Additives & Artificial Ingredients
  • MoonDragon's Nutrition Basics: Is Aspartame A Safe Sugar Substitute?
  • MoonDragon's Nutrition Basics: Guidelines For Selecting & Preparing Foods
  • MoonDragon's Nutrition Basics: Foods That Destroy
  • MoonDragon's Nutrition Basics: Foods That Heal
  • MoonDragon's Nutrition Basics: The Micronutrients: Vitamins & Minerals
  • MoonDragon's Nutrition Basics: Avoid Overcooking Your Foods
  • MoonDragon's Nutrition Basics: Phytochemicals
  • MoonDragon's Nutrition Basics: Increase Your Consumption of Raw Produce
  • MoonDragon's Nutrition Basics: Limit Your Use of Salt
  • MoonDragon's Nutrition Basics: Use Proper Cooking Utensils
  • MoonDragon's Nutrition Basics: Choosing The Best Water & Types of Water





  • RELATED MOONDRAGON HEALTH LINKS & INFORMATION

  • MoonDragon's Nutrition Information Index
  • MoonDragon's Nutritional Therapy Index
  • MoonDragon's Nutritional Analysis Index
  • MoonDragon's Nutritional Diet Index
  • MoonDragon's Nutritional Recipe Index
  • MoonDragon's Nutrition Therapy: Preparing Produce for Juicing
  • MoonDragon's Nutrition Information: Food Additives Index
  • MoonDragon's Nutrition Information: Food Safety Links
  • MoonDragon's Aromatherapy Index
  • MoonDragon's Aromatherapy Articles
  • MoonDragon's Aromatherapy For Back Pain
  • MoonDragon's Aromatherapy For Labor & Birth
  • MoonDragon's Aromatherapy Blending Chart
  • MoonDragon's Aromatherapy Essential Oil Details
  • MoonDragon's Aromatherapy Links
  • MoonDragon's Aromatherapy For Miscarriage
  • MoonDragon's Aromatherapy For Post Partum
  • MoonDragon's Aromatherapy For Childbearing
  • MoonDragon's Aromatherapy For Problems in Pregnancy & Birthing
  • MoonDragon's Aromatherapy Chart of Essential Oils #1
  • MoonDragon's Aromatherapy Chart of Essential Oils #2
  • MoonDragon's Aromatherapy Tips
  • MoonDragon's Aromatherapy Uses
  • MoonDragon's Alternative Health Index
  • MoonDragon's Alternative Health Information Overview
  • MoonDragon's Alternative Health Therapy Index
  • MoonDragon's Alternative Health: Touch & Movement Therapies Index
  • MoonDragon's Alternative Health Therapy: Touch & Movement: Aromatherapy
  • MoonDragon's Alternative Therapy: Touch & Movement - Massage Therapy
  • MoonDragon's Alternative Health: Therapeutic Massage
  • MoonDragon's Holistic Health Links Page 1
  • MoonDragon's Holistic Health Links Page 2
  • MoonDragon's Health & Wellness: Nutrition Basics Index
  • MoonDragon's Health & Wellness: Therapy Index
  • MoonDragon's Health & Wellness: Massage Therapy
  • MoonDragon's Health & Wellness: Hydrotherapy
  • MoonDragon's Health & Wellness: Pain Control Therapy
  • MoonDragon's Health & Wellness: Relaxation Therapy
  • MoonDragon's Health & Wellness: Steam Inhalation Therapy
  • MoonDragon's Health & Wellness: Therapy - Herbal Oils Index







  • For a full list of available products from Mountain Rose Herbs, click on banner below:






    Starwest Botanicals




    HerbsPro Supplement Store


    HerbsPro




    Up to 70% Off Bath & Beauty - evitamins


    eVitamins


    HCBL 10% OFF Promotion Code








    Kalyx.com Herbs, Foods, Supplements, Bath & Body


    Chinese Herbs Direct


    Ayurvedic Herbs Direct


    Pet Herbs Direct


    TakeHerb.com


    Wild Divine - Stress relief training software and meditation.


    Aleva Health - Hosiery, Orthopedics, Wound Care, Support, Diabetic Socks


    ShareASale Merchant-Affiliate Program








    MOONDRAGON'S REALM - WEBSITE DIRECTORY


    A website map to help you find what you are looking for on MoonDragon.org's Website. Available pages have been listed under appropriate directory headings.




    Top