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    Home»Cayenne Pepper Facts

    Cayenne Pepper Facts

    Cayenne pepper also known as Tabasco, Tabasco Pepper, Tabasco Sauce Pepper, Wild Pepper, Zanzibar Pepper is a small, branched,  annual shrub that grow to about 0.5–1 m (20–39 in) in height and should be spaced 1 m (3 ft.) apart. It is found growing in well drained sandy soil and warm climate. Its woody stem with many branches is protected with thick dark-green foliage. Small creamy-white flowers appear all over the bush which subsequently develops into long, slim, glossy bright green color fruits. It is used in cooking spicy dishes, as a powder or in its whole form or in a thin, vinegar-based sauce.

    Name Cayenne pepper
    Scientific Name Capsicum frutescens
    Native Native to southern USA, Mexico to northern and eastern South America
    Common/English Name African Chillies, African Pepper, cow-horn pepper,  Bird-Eye Chilli, Bird’s-Eye Chili, Bird’s-Eye Pepper, aleva,  Bird Pepper, Cayenne, Chile De Cera, Chili Pepper, Chilli, Fruit Pointing Upwards, Cockspur Pepper, Goat Pepper, Goat’s Pod, Guinea Pepper, Hot Chili, Hot Pepper, Mexican Chillies, Paprika, Pungent Pepper, Red Pepper, Sakay, Spur Pepper, Tabasco, Tabasco Pepper, Tabasco Sauce Pepper, Wild Pepper, Zanzibar Pepper.
    Name in Other Languages Nepalbhasa: Malta
    Afrikaans : Brand Rissie
    Greek : Kavterés Piperiés
    Tahitian : Oporo
    Arabic : Dar Feller
    Finnish : Chilipippuri
    Aymara : Huayca
    Japanese : Chiri
    Belarusian : Chyrvony Perec
    Fijian : Mboro
    Serbian : Čili
    Bhutan : Aema
    Marshallese : Pepa
    Breton : Pimant Brout
    Ulithian : Much
    Samoan : Polo
    Burmese : Nga Yut Thee
    Portuguese : Pimenta De Caiena
    Croatian : Čili
    Iraq : Fil fi l Har
    Danish : Cayennepeber
    Russian : Chili
    Lithuanian : Čili
    Dutch : Spaanse Peper
    Slovak : Čili Paprika
    Esperanto : Duonligneca Kapsiko
    Marquesan : Hupo‘O
    Tuvaluan : Polo Feć
    Eastonian : Cayenne’i Pipar
    Farsi : Dar Felfel
    India : Tero ( Apatani )
    Basque : Chili
    French : Piment Enragé
    Amharic : Berber
    Galician : Guindilla
    Yapese : Mwech Mwig
    Georgian : Cicaka
    Pohnpeian : Chilee
    Hausa : Barkono
    Satawalese : Amuek
    Hawaiian : Nīoi
    Vietnamese : Ớt
    Hungarian : Aranybors
    I-Kiribati : Te Beneka
    Armenian : Gdzoo Bghbegh
    Icelandic : Cayennepipar
    Egypt : Felfel
    Thai : Pisi hui
    Indonesia : Cabé
    Rakahanga-Manihiki : Oporo
    Khmer : Ma-Tek
    Gaelic : Guindilla
    Uzbek : Garmdori
    Laotian : Khi Mu
    Swedish : Chilipeppar
    Palauan : Meringel
    Tokelauan : Polo Feć
    Hebrew : Adom
    Latvian : Čili Pipari
    Brazil : Malagueta
    Lebanese : Filfull Harr
    German : Beißbeere
    Maldive Islands : Mirus ( Dhivehi )
    Chamorro : Doni
    Mongolian : Chinzhüü
    Uganda : Rura ( Acholi)
    Marquesan : Hupo‘O
    Chinese : Fan Jiang
    Tibetan : Si Pan Dmar Po
    Nauruan : Epeba
    Bulgarian : Chile
    Norwegian : Chilipper
    Wallisian : Polo
    Ossetian : Tsyvzy
    Korean : Gochu
    Pashto : Murgh
    Slovenian : Čili
    Polish : Papryka Owocowa
    Tongarevan : ‘Ōpolo,
    Chuukese : Amwiik
    Provençal : Pebrino
    Romanian : Ardei Iute
    Tigrinya : Berbera
    Nepal : Khorsani, Rato Khursani ( Nepali )
    Spanish : Ají
    Yiddish : Shorf Feferl
    Sri Lanka : Gas Miris
    Malaysia : Padas ( Bisaya, Sarawak )
    Swahili : Peri Peri
    Philippines : Lada
    Tongan : Polo
    Irish : Cili
    Turkish : Acı Biber
    Cook Islands : ‘Ōporo
    Yemen : Dar Feller
    Czech : Pálivá Paprika
    Italian : Diavoletto
    Maltese :
    Bżar Aħmar
    Plant Growth Habit Small, branched, mostly erect, annual or short-lived perennial sub-shrub
    Growing Climate Hot and dry weather
    Soil Prefers well-drained, sandy or silty-loamy soil
    Plant Size 0.5–1 m (20–39 in) tall
    Root Short or deep tap root
    Stem Sparsely pubescent to glabrascent stem
    Leaf Simple, alternate, ovate to broadly lanceolate, 2.5–7 cm long, 1.5–3 cm wide, margins entire, apex acute to acuminate, base sub cuneate, oblique (Plates 1 – 4 ), petioles narrowly winged above, 0.8–2 cm long.
    Flower Greenish white or greenish yellow, waxy, divided ca. 1/2 to base, the lobes triangular, ca. 1.5 cm in diameter
    Fruit Shape & Size Berry, pungent, ellipsoid-conical to lanceoloid or fusiform, 10–20 mm long, 3–7 mm in diameter, much smaller and narrower than C.annuum , pericarp fleshy and firm, hollow.
    Fruit Color Green when young to mostly red or orange when mature
    Flavor/aroma Deceptively mild smell
    Taste Strong spicy taste
    Seed Yellowish, flattened-lenticular, 3–5 mm long.
    Major Nutrition Vitamin A, RAE 2081 µg (297.29%)
    Vitamin E (alpha-tocopherol) 29.83 mg (198.87%)
    Vitamin B6 (Pyridoxine) 2.45 mg (188.46%)
    Iron, Fe 7.8 mg (97.50%)
    Manganese, Mn 2 mg (86.96%)
    Vitamin C (Ascorbic acid) 76.4 mg (84.89%)
    Total dietary Fiber 27.2 g (71.58%)
    Vitamin B2 (Riboflavin) 0.919 mg (70.69%)
    Vitamin K (phylloquinone) 80.3 µg (66.92%)
    Vitamin B3 (Niacin) 8.701 mg (54.38%)
    Total Fat (lipid) 17.27 g (49.34%)
    Carbohydrate 56.63 g (43.56%)
    Potassium, K 2014 mg (42.85%)
    Phosphorus, P 293 mg (41.86%)
    Copper, Cu 0.373 mg (41.44%)
    Magnesium, Mg 152 mg (36.19%)
    Vitamin B1 (Thiamin) 0.328 mg (27.33%)
    Vitamin B9 (Folate) 106 µg (26.50%)
    Protein 12.01 g (24.02%)
    Zinc, Zn 2.48 mg (22.55%)
    Selenium, Se 8.8 µg (16.00%)
    Calcium, Ca 148 mg (14.80%)
    Health Benefits
    • Helps Digestion
    • Avoid Congestion
    • Prevents Allergies
    • Prevents Blood Clots
    • Supports Weight Loss
    • Provides Detox Support
    • Anti-Fungal Properties
    • Heart Disease
    • Relieves Joint and Nerve Pain
    • Treats Psoriasis
    Calories in 100gm 318 Kcal
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