DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
CAYENNE PEPPER
CAYENNE PEPPER
HEALTH BENEFICTS
The cayenne has the ability to soothe stomach aches, ulcers, sore throats, irritating and spasmodic coughs, as well as diarrhea.
When you have the cold or influenza, cayenne pepper works to loosen congested mucus and get it moving. As soon as the mucus begins to leave the body, you will feel relief from many of the symptoms of the disease that you may be experiencing.
The results of one study indicated that cayenne pepper can effectively prevent the formation of the fungal pathogens phomopsis and colletotrichum.
Cayenne is a wonderful anti-inflammatory and can help relieve allergies.
The anti-inflammatory properties of cayenne make it a great herb for arthritis, diabetes, psoriasis, and herpes-related nerve damage.
Cayenne stimulates saliva production, a key to excellent digestion and maintaining optimal oral health.
Cayenne pepper also works to reduce arteriosclerosis, promotes fibrinolytic activity, and prevents clot formation. All of this serves to reduce the chances of having a heart attack or stroke.
Cayenne is known to stimulate circulation. It also increases the pulse of our lymphatic and digestive rhythm. By heating the body, the natural detoxification process is regularized. The cayenne at the same time makes us sweat, which is another important process of detoxification. Along with lemon juice and honey, cayenne tea is great as a morning drink for a total body detox.
With an extremely high content of a substance called capsaicin, cayenne pepper causes temporary pain in the skin, which in turn sends chemical messengers from the skin to the joint, offering joint pain relief.
Cayenne is an excellent food preservative and has been used traditionally to prevent food from becoming contaminated with bacteria.
Studies conducted at Loma Linda University in California found that cayenne pepper may prevent lung cancer in smokers. This may be related to the high amount of capsaicin in cayenne, a substance that can stop the formation of tobacco-induced lung tumors. Other studies have also shown a similar reaction in cayenne's ability to inhibit liver tumors.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
Cayenne pepper is a hot spice that has been used for centuries in the cuisine of many countries. But in addition to its flavor, cayenne pepper also has nutritional properties that can help improve health. In this article, we are going to talk about the correct way to consume cayenne pepper with different types of meat.
Cayenne pepper is rich in vitamin C, vitamin B6, potassium, and manganese, making it a great option to add to meals. In addition, it contains a compound called capsaicin, which is responsible for its itchiness. Capsaicin has been shown to have anti-inflammatory, pain-relieving, and antioxidant properties, and may help improve circulation and regulate body temperature.
When it comes to consuming cayenne pepper with meats, it's important to consider the way the meat is prepared. Here are some tips for pairing cayenne pepper with different types of meats:
Cayenne pepper is an excellent option to add to different meats. It can be added to the seasoning mix before cooking, or simply sprinkled over the meat before serving. Cayenne pepper can also be mixed with other seasonings, such as garlic, cumin, and oregano, to create a hot sauce to go with it.
RECIPES
Cayenne Chicken with Sauce
Ingredients
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1 cup instant brown rice
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1/4 tsp black pepper
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1/4 tsp cayenne pepper
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1 lb boneless, skinless chicken breast
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2 tablespoons of olive oil
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1 medium red onion, finely chopped
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1 tomato, diced
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2 tablespoons of lemon juice
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1 avocado, cut into cubes
Prepare the rice according to the package instructions. Loosen with a fork and set aside.
In a small bowl, mix together the black pepper and cayenne pepper. Cover the chicken with this mixture.
In a large skillet, heat the oil over medium heat. Add chicken and cook 10-12 minutes per side or until cooked through.
Meanwhile, in a medium bowl, combine the onion, tomato, and lemon juice. Put aside.
Just before serving, add the avocado to the onion mixture. Serve the chicken over rice and top with the sauce.
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Turkey with Cayenne Pepper
Ingredients
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1 whole turkey
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2 tablespoons of cayenne pepper
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1 tablespoon garlic powder
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1 tablespoon of cumin
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1 tablespoon of salt
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1 tablespoon of black pepper
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1/4 cup of olive oil
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1 lemon
Preheat oven to 325°F (165°C).
Combine cayenne pepper, garlic powder, cumin, salt, and black pepper in a small bowl.
Rub the spice mixture over the turkey, including under the skin.
Heat the olive oil in a skillet and drizzle it over the turkey.
Cut the lemon into quarters and place them inside the turkey.
Place the turkey on a baking sheet and bake for approximately 3 hours or until the internal temperature reaches 165°F (74°C).
Let the turkey rest for 10 minutes before carving and serving.
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Pepper Crusted Roast Beef
Ingredients
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5 1/2 to 6 pounds of beef ribs
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1 tablespoon kosher salt to taste
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1 teaspoon of freshly ground black pepper
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1/2 teaspoon ground white pepper
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1/4 teaspoon ground cayenne pepper
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1 tablespoon of oil
To ensure even cooking, tie roast with kitchen string for even thickness; otherwise the thin, flat ends will overcook. Pat meat dry with paper towels.
Combine the salt, black pepper, white pepper, and cayenne pepper and rub over the surface of the meat. For best results, do this 24 hours before cooking, then cover meat and refrigerate.
Remove meat 45 minutes to an hour before cooking to allow it to come to room temperature.
Preheat oven to 250 F.
Place the oil in a large heavy skillet over medium-high heat. Brown the meat for about 8 minutes, or about 2 minutes on each of its four sides.
Place meat on rack in shallow roasting pan, fat side up.
Grill the meat for 45 minutes per pound for a medium roast. Check the internal temperature by inserting an instant-read meat thermometer into the thickest part of the meat. Check temperature frequently as cooking time approaches until meat reaches desired degree of doneness 120 F to 125 F for raw; 130 F to 135 F for raw medium; 135 F to 130 F for medium; 140 F to 145 F for half well.
Cover the roast with aluminum foil and let it rest for about 20 minutes. The temperature of the meat will rise by 5 to 10 degrees while it is resting.
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Cajun Style Tilapia
Grilled Pork Loin
Ingredients
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1 teaspoon salt
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1 teaspoon of garlic powder (without salt)
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2 teaspoons of onion powder
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2 tablespoons of paprika powder
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1 teaspoon ground cayenne pepper
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1 teaspoon of ground oregano
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½ teaspoon dried ground thyme
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½ teaspoon ground black pepper
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4 tilapia fillets
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2 butter spoons
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1-2 lemons
Mix salt, garlic, onion, paprika, cayenne pepper, oregano, thyme, and black pepper until well combined.
Arrange the fish fillets on a baking sheet and coat both sides very well with the spices. Possibly you do not use everything and you have a tablespoon.
Heat 1/2 tablespoon of butter in a nonstick skillet and place one of the tilapia fillets, cook 4 minutes per side. Repeat the procedure with the butter until you finish with all 4 fillets.
Drizzle them with some of the fresh lemon juice and serve.
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Ingredients
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2 teaspoons of well packed brown sugar
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1 teaspoon ground allspice
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1 teaspoon of ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/8 teaspoon ground cloves
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3/4 teaspoon salt, divided
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1/2 teaspoon freshly ground black pepper
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1 pork loin, about 1 pound (450 g), trimmed of visible fat
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2 teaspoons of white vinegar
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1 1/2 teaspoons of dark honey
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1 teaspoon of tomato paste
In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon salt, and pepper. black. Rub the spice mixture over the pork and let sit for 15 minutes.
In another small bowl, mix the vinegar, honey, tomato paste, and remaining 1/4 teaspoon of salt. Beat to mix. Booking.
Prepare the fire in a charcoal grill or heat a gas grill or roasting pan (grill) over medium-high heat or 400°F (200°C). Away from the heat source, lightly coat the grill or broiler pan with cooking spray. Position the cooking grate 4 to 6 inches (10 to 15 cm) from the heat source.
Place the pork on the grill or roasting pan. Roast or grill over medium-high heat, turning pork several times, until browned on all sides, 3 to 4 minutes total. Move the meat to a cooler part of the grill or reduce the heat and continue cooking for 14 to 16 minutes.
Brush with the honey-vinegar glaze and continue cooking until the meat is lightly pink on the inside and an instant-read thermometer inserted into the thickest part reads 160°F (70°C), 3 to 4 more minutes. Transfer the pork to a cutting board and let cool for 5 minutes before slicing.
To serve, cut the pork loin crosswise into 16 pieces and arrange on a hot serving platter, or divide the slices among individual plates.
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Quinoa and Black Bean Salad
Ingredients
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1 cup of quinoa
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1 can black beans, drained and rinsed
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1 red bell pepper, cut into small cubes
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1 avocado, cut into small cubes
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1/4 cup fresh cilantro, chopped
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1/4 cup lemon juice
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2 tablespoons of olive oil
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1/2 teaspoon of cayenne pepper
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Salt and pepper to taste
Cook the quinoa following the package directions. Let cool.
In a large bowl, mix the quinoa with the black beans, red bell pepper, avocado, and cilantro.
In a small bowl, whisk together the lemon juice, olive oil, cayenne pepper, salt, and pepper. Pour over the quinoa mixture and mix well.
Serve cold or at room temperature.
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Vegetable Soup with Cayenne Pepper
Ingredients
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1 chopped onion
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3 garlic cloves, minced
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2 carrots, cut into thin slices
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2 celery stalks, cut into thin slices
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4 cups of vegetable broth
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1 can of peeled and chopped tomatoes
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1 teaspoon of cayenne pepper
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1 cup of fresh spinach
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Salt and pepper to taste
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Sour cream and fresh cilantro to serve (optional)
In a large pot, heat a little oil over medium heat and sauté the onion, garlic, carrots, and celery until soft, about 10 minutes.
Add vegetable broth, tomatoes, cayenne pepper, salt, and pepper, and bring to a boil.
Reduce heat and simmer for 20 minutes, until vegetables are tender.
Add fresh spinach and cook until soft, about 5 minutes.
Serve hot with sour cream and fresh cilantro if desired.
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