Organic Cayenne pepper
Intense, spicy aroma
POWDER Nothing But Plants®
Expiration date (End Of): 05/2021 |
Lot: D13016 | Ref. JY16
Description: Organic Cayenne pepper
The Commission E recommends cayenne pepper administered externally to relieve muscle pain in the shoulder, arm and spine area in adults and school age children.
Discover the exceptional properties of SPICES with the new powder range from our new brand POWDER Nothing But Plants® range!
This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.
Why choose POWDER® spices?
Our quality requirements:
Organically grown spices
Controlled geographical area
Cayenne pepper joins our exceptional quality POWDER range!
The pepper plant is a hardy evergreen shrub with a maximum height of one metre, with large leaves and green-white flowers.
Cayenne pepper is the powder obtained from grinding the ripe and sun-dried fruit of some of its varieties (Capsicum spp.: C. annuum, C. frutescens, etc.). The elongated, fleshy fruit, which is initially green, turns red with maturation and, when it dries, takes on bright tones (1, 2).
With its intense and spicy flavour, the Cayenne pepper is the perfect spice to enhance your recipes.
The pepper tree belongs to the Solanaceae family (which also includes potatoes and aubergines) and the Capsicum genus.
It has more than 50 varieties that form two large groups: the sweet one, such as red peppers, and the spicy one, such as chilli peppers. The pepper tree is cultivated in tropical zones, for example in South American countries, since it cannot withstand winter European frosts.
The name Cayenne alludes to the city of the same name, capital of the overseas department of French Guiana. However, today it is mainly produced in India and Thailand, where it is one of the most common spices (1, 3, 4).
The pepper tree, the plant that produces Cayenne pepper, was one of the first to be domesticated in Central America. It arrived in Europe in 1494, after the second voyage to the Americas by Columbus, who was looking for a substitute for the highly popular black pepper. He found a small fruit with a fiery flavour, which he called Cayenne pepper (3).
Cayenne pepper is a highly prized condiment in modern cuisine, but is also used in traditional medicine. North American skiers and mountaineers used it in socks and gloves to warm up and avoid frostbite, since Cayenne pepper stimulates blood circulation in the limbs (1).
COMPOSITION AND BENEFITS
Capsicum fruit contains flavonoids, carotenoids, saponins and capsaicinoids (0-1%), including capsaicin, an amide that gives it its hot spicy taste.
Capsaicin activates blood circulation by stimulating nerve endings (4).
Various research studies have linked it to multiple pharmacological actions: analgesic, anti-inflammatory, anti-arthritic, antioxidant, cardiovascular protector and antimicrobial (5, 6).
The effect of capsaicin on plasma glucose levels, which are believed to be reduced by promoting insulin synthesis, continues to be investigated (7).
In cooking, it is used to enhance the flavour of meat and fish stews.
Every kitchen, all over the world (Mexico, India, Spain, Thailand, etc.) use Cayenne pepper in their recipes to season a wide range of dishes.
Courgette spaghetti with Cayenne pepper (8)
Ingredients (2 serving):
- 2 large courgettes
- 3 cloves garlic
- Cayenne pepper to taste
- extra virgin olive oil
- finely grated parmesan cheese
- Cut the courgettes into strips, removing the seeds, and blanch them in oiled and salted water for a couple of minutes. Drain and place on the serving dish.
- Brown the garlic cloves in a frying pan with the Cayenne pepper. Once ready, pour over the courgettes.
- Add parmesan cheese to taste.
Seafood soup with Cayenne pepper (9)
- 300 g of mixed seafood
- Cayenne pepper
- 2 bread rolls
- 125 ml of evaporated milk
- 80 g parmesan cheese
- 2 tablespoons of barley flakes
- 1 cup of fish stock
- 1 finely chopped onion
- 50 g of olives
- 300 g potatoes
- 2 hard-boiled eggs
- 2 tablespoons ground garlic, oil, salt, black pepper and cumin
- Season the seafood with salt and black pepper. Set aside.
- Boil the potatoes, peeled and cut into rounds.
- Soak the bread and flakes in the milk.
- In a pan, make a dressing with oil, onion, garlic, Cayenne pepper (to taste), salt, pepper and cumin.
- Add the soaked bread to the dressing and the seafood. Add the fish stock, stirring constantly.
- Add half of the parmesan cheese, continuing to stir.
- Serve over the potatoes.
- Garnish with olives and hard-boiled eggs, sprinkle the rest of the cheese.
- Cebrián, J., & Guarga, J. (2012). Diccionario de plantas medicinales. RBA Libros.
- De, A. K. (Ed.). (2004). Capsicum: the genus Capsicum. CRC Press.
- Macrae, R. (1993). Encyclopedia of Food Science. Food Technology and Nutrition (Peppers and Chillies), Academic Press, 3496-3505.
- Quer, P. F., & Davit, S. (1962). Plantas medicinales: el Dioscórides renovado (p. 543). Labor.
- Vanaclocha, B. V., & Folcara, S. C. (Eds.). (2003). Fitoterapia: vademécum de prescripción (Vol. 12). Barcelona: Masson.
- Nwose EU (2009). Pepper soup as an antioxidant nutrition therapy. Medical Hypothesis 73(5): 860-861.
- Weerapan Khovidhunkit, M. D. (2009). Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level. J Med Assoc Thai, 92(1), 108-13.
Ingredients: Organic Cayenne pepper Consulting batch information
Organic Cayenne pepper powder (Capsicum spp.).
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
Use: Organic Cayenne pepper Consulting batch information
In cooking, it is used to enhance the flavour of meat and fish stews.
Store in a cool dry place away from sunlight.
Quality: Organic Cayenne pepper Consulting batch information
PRODUCT NAMEOrganic Cayenne pepper
BOTANICAL NAMECapsicum spp.
FABRICATION AND GUARANTEE:
This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.
The labelling of our products complies with Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 and its subsequent amendments, with the aim of ensuring a high level of consumer protection in relation to food information.
Our packaging complies with Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 and its subsequent amendments on materials and articles intended to come into contact with food, aiming to secure a high level of protection of human health and the interests of consumers.
Organic products at Anastore are produced in accordance with Council Regulation (EC) No 834/2007 of 28 June 2007 and its subsequent amendments on organic production and the labelling of organic products, with the aim of ensuring consumer confidence and protecting consumer interests.
Anastore is registered on the Food Safety Register of Food Business Operators, whose purpose is to protect public health and consumer interests, where the definitions provided for in Articles 2 and 3 of Regulation (EC) No 178/2002 and Article 2 of Regulation (EC) No 852/2004 of the European Parliament and of the Council, and their subsequent amendments, are applicable.
These Regulations lay down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, in addition to laying down general rules in relation to the hygiene of foodstuffs.
Finally, Anastore notifies the placing on the market of its food supplements in accordance with the specific regulations of each country.
HEAD OF THE QUALITY DEPARTMENT
Certificate issue date: 2019/06/04