Cayenne & Ginger (Step 2-Hotter)

Originally from South America, the cayenne plant has spread across the globe both as a food and as a medicine. Cayenne is very closely related to bell peppers, jalapeños, paprika, and other similar peppers. Used in the traditional dishes of Thailand and South America, cayenne is a well-known plant that has been used in herbal medicine for hundreds of years. Folk medicine used it for weak digestion and poor circulation, as well as an immune stimulant. The most important active ingredients in cayenne are components of a pungent oleoresin, most importantly, capsaicin, but also a number of other related compounds.

Cayenne is also rich in carotenoids (orange and red coloring compounds), which are receiving current interest for their strong anti-oxidant properties. Ginger(Zingiber officinale) is grown in India, China, Mexico, and several other countries. It has been used in both Traditional Chinese Medicine(TCM) and Ayurvedic medicine for thousands of years and was known for its beneficial gastrointestinal effects. The dried rhizome of ginger contains approximately 1– 4% volatile oils. These are the medically active constituents of ginger, and they are also responsible for ginger’s characteristic odor and taste. Ginger has also been studied for its use in cardiovascular conditions as well.