pennyeast
Long Red Cayenne
Capsicum annuum, Solanaceae
This is a hot pepper that colours from green to shiny red, and grows to a length of 8 -10cm. This chilli is beautifully shiny, very prolific and reasonably hot. Good flavour and the one I choose for curries. Pickles well too!
Even though chilis may be thought of as a vegetable, their culinary usage is, generally, a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub.
When chilli is eaten, the brain release endorphins, a natural painkiller present in the body. The endorphins lower blood pressure and help fight against cancer.
Chillies have been used to repel garden pests, to stop barnacles on boats, as an aphrodisiac and as a cure for sore throats and varicose ulcers.
Chilli is mildly antibacterial and is an excellent gargle for sore throats and laryngitis. In Victorian England, chilli peppers were prized for their warming properties in treating arthritis, chills, rheumatism, sprains and depression.
Chillies are loaded with vitamin A, a potent antioxidant and boost to the immune system. As the pods mature and darken, high quantities of vitamin C are gradually replaced with beta carotene and the capsaicin levels are at their highest. Due to these capsaicin levels, some believe that eating chillies may have an extra thermic affect, temporarily speeding up the metabolic rate, hence burning off calories at a faster rate. The alkaloids from the capsaicin stimulate the action of stomach and intestine improving the whole digestion process!
Long Red Cayenne
Capsicum annuum, Solanaceae
This is a hot pepper that colours from green to shiny red, and grows to a length of 8 -10cm. This chilli is beautifully shiny, very prolific and reasonably hot. Good flavour and the one I choose for curries. Pickles well too!
Even though chilis may be thought of as a vegetable, their culinary usage is, generally, a spice, the part of the plant that is usually harvested is the fruit, and botany considers the plant a berry shrub.
When chilli is eaten, the brain release endorphins, a natural painkiller present in the body. The endorphins lower blood pressure and help fight against cancer.
Chillies have been used to repel garden pests, to stop barnacles on boats, as an aphrodisiac and as a cure for sore throats and varicose ulcers.
Chilli is mildly antibacterial and is an excellent gargle for sore throats and laryngitis. In Victorian England, chilli peppers were prized for their warming properties in treating arthritis, chills, rheumatism, sprains and depression.
Chillies are loaded with vitamin A, a potent antioxidant and boost to the immune system. As the pods mature and darken, high quantities of vitamin C are gradually replaced with beta carotene and the capsaicin levels are at their highest. Due to these capsaicin levels, some believe that eating chillies may have an extra thermic affect, temporarily speeding up the metabolic rate, hence burning off calories at a faster rate. The alkaloids from the capsaicin stimulate the action of stomach and intestine improving the whole digestion process!