Cayenne
Classic cayenne powder, plenty hot with a sweet backbone.
- Regular price
- $9.99
- Regular price
- Sale price
- $9.99
- Unit price
- per
- Availability
-
- Sale price
- $9.99
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
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Our Cayenne powder is an heirloom varietal called Arapaho, originally cultivated on the Great Plains. The peppers ripen to full maturity before being picked, and the powder is hot but not overpowering, with a sweeter backbone and slightly gentler bite than other Cayenne varieties. Perfect for adding heat to salsa, soups, stews, beans and roasted veggies.
Highlights
Fire Tongue Farms, California
Sun-dried and ground
Capsicum annum v. Cayenne
Fresh Peach • Burnt Hay • Flambé
Wind-Blown Sea Salt, Toasted Onion Powder, Wild Mountain Cumin
Cooking tips
- Add to soups and stews
- Sprinkle into a pot of beans or over hummus
- Spice up cooked veggies and eggs
- Add heat to salsas
RECIPES
SOURCING
These peppers are grown by Fire Tongue Farm in the warm inland climate of Hollister, CA.
Partner farmers Ryan and Levon specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!
Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources.
Learn more at firetonguefarms.com
HEALTH BENEFITS
While we do not make any health claims on any of our spices, there has been some historic and limited recent evidence that chilis can potentially be helpful for:
- Cancers: Capsaicin shows potential natural cytotoxic and anticancer properties. (A, B, C, D, E, F, G)
- Increased Longevity: Several studies have shown a significant decrease in mortality associated with regular consumption of chili peppers. (A, B, C)
- Cardiovascular Disease, Hypertension and Cholesterol: Diets containing chili peppers have shown a correlation with decreased cardiovascular mortality, improved blood pressure and potential for cholesterol reduction. (A, B, C, D)
- Osteoarthritis/Pain: Utilizing capsaicin shows potential improvement associated with chronic osteoarthritis pain, post-herpetic neuralgia and neuropathy. (A, B, C)
- Digestive Health: Chili peppers and capsaicin have been shown to have a gastroprotective effect in peptic ulcer disease, a beneficial effect on human gut microbiota and gastric emptying, and a potential to improve dysphagia symptoms. (A, B, C, D, E, F)
- Obesity: Regular consumption of capsaicinoids show a reduction in appetite and abdominal fat tissue levels, and an increase of energy expenditure. (A, B, C, D, E, F)
- Antimicrobial Benefits: Chilis inhibit various microbial pathogen growth, and have the potential to be used as antimicrobials. (A, B, C, D)
- Metabolic Syndrome and Diabetes: The target receptor of capsaicin (TRPV1) is present on many metabolically active tissues, and may show potential to treat the cluster of risk factors associated with metabolic syndrome and help regulate blood sugar levels. (A, B)
Further clinical studies are warranted and in progress. Please always consult your healthcare provider. This is not intended as medical advice.
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