Cayenne Pepper 40,000 H.U.

Stimulant, tonic, carminative, sialagogue, stomachic, rubefacient, pungent, alterative, astringent, antispasmodic, sudorific, emetic, antiseptic, condiment, anti-rheumatic.

Cayenne is a medicinal and nutritional herb. It is the purest and most certain stimulant.

This herb is a great food for the circulatory system in that it feeds the necessary elements into the cell structure of the arteries, veins and capillaries so that these regain the elasticity of youth again, and the blood pressure adjusts itself to normal. It rebuilds the tissue in the stomach and heals stomach and intestinal ulcers; in equalizing the blood circulation, cayenne produces natural warmth; and in stimulating the peristaltic motion of the intestines, it aids in assimilation and elimination.

A 3 foot, or more, tall perennial in its native tropical America, but annual when cultivated outside tropical zones. The leaves are ovate to lanceolate, entire, and petioled. Drooping, white to yellow flowers grow alone, in pairs or in threes. The ripe fruit or pepper is a many seeded pod with a leathery outside in various shades of red or yellow with 2 or 3 fruits per leaf joint.

The small chilies are historically used to help preserve food in hot countries.The crushed chilies make cayenne pepper to flavor foods. It is a appetizer, digestive, irritant, sialogogue, stimulant, and fonic. It stimulates the circulation and gives immediate action to the heart without increased pulsation. It historically used to help in sore throat, headaches, hemorrhaging, indigestion, alcoholism, colic, low fever, hemorrhoids, eases shingles, swallowing disorders, cramps and pains in the stomach and bowels. Use 1/2 to 1 teaspoon of the pepper to 1 cup boiling water. Take warm, 1 table-spoon at a time. Put powder or tincture on cuts, to stop bleeding and to prevent scarring. The infused oil is historically used as a massage to relieve rheumatism, cold limbs and neuralgia.