Cayenne Pepper

Chili peppers are a spicy companion in many Southeast Asian dishes, particularly in the Lao (my origin) and Thai regions, so I am no stranger to their hotness. There is a dish called papaya salad which you may have heard of or tried from Thai restaurants, that don’t do chili peppers justice since the hot, spicy temperature gets turned down for a Western taste. But if you were to try the authentic version made by some of my family members, your hair would stand up, and your tongue will scorch looking for relief.

Highlighted Benefits

Cayenne is the dried, grounded version of what I know of as chili peppers, and their relatives include poblanos, jalapeños, serranos, and ghost peppers.

They contain a compound capsaicin that possesses antioxidants vitamins A, C, E, K, lutein, beta-carotene, choline, zeaxanthin, and cryptoxanthin. Capsaicin’s superpower includes boosting metabolism and stimulating digestive health, and it is used topically to address psoriasis and alleviate pain.

They also have vitamins B1, B2, B6, copper, iron, zinc, magnesium, folate, manganese, potassium, selenium, and phosphorus.