features
Cayenne pepper (or Cayenne) is a cultivar of Capsicum annuum. The name derives from the city of Cayenne (Cayenne, considered one of the world's leading producers of this chilli pepper), capital of French Guiana.
Although it is not a typical crop of our territory, it can be cultivated as an annual plant, otherwise, in tropical climates, it is a perennial plant.
There are many properties that characterize it: the capsaicin contained promotes digestion and blood clotting, protects the capillaries, positively stimulates the liver and falls into the category of anticancer foods useful for lowering cholesterol levels, plus it is also rich in Vitamin A, Vitamins B6, E and C, as well as a source of riboflavin, potassium and manganese.
Although it is not a typical crop of our territory, it can be cultivated as an annual plant, otherwise, in tropical climates, it is a perennial plant.
There are many properties that characterize it: the capsaicin contained promotes digestion and blood clotting, protects the capillaries, positively stimulates the liver and falls into the category of anticancer foods useful for lowering cholesterol levels, plus it is also rich in Vitamin A, Vitamins B6, E and C, as well as a source of riboflavin, potassium and manganese.
Producers
Padua (PD)
Franco is the only member of the Cooperative to cultivate hot pepper, whose seeds he keeps every year to reproduce from year to year.
Franco is the only member of the Cooperative to cultivate hot pepper, whose seeds he keeps every year to reproduce from year to year.
How do you prepare it?
In small pieces dried or preserved in oil, but especially in powder form, cayenne pepper is among the varieties most used in cooking.
