Cayenne Pepper
Cayenne is a hot chile pepper used for flavor and warmth. In food, it can support circulation sensations and digestive stimulation for some people. Topically, capsaicin is used in creams for localized discomfort support (commercial standardized products are the safest route for that).
Key Benefits
- Supports circulation and ‘warming’ sensation (food-level effect)
- May stimulate digestion and appetite (traditional use)
- Adds strong flavor that can reduce reliance on sugary sauces
- Capsaicin topicals can support localized discomfort when used correctly (separate from culinary use)
Common Issues It May Help With
- Low appetite
- Post-meal sluggishness
- Cold feeling after meals (traditional use)
- Localized discomfort (topical capsaicin products)
How To Use (Simple)
- Culinary: start tiny and increase as tolerated
- add to soups, eggs, meats, and marinades. Topical: use only standardized capsaicin creams/patches as directed
- wash hands thoroughly.
Taste / Notes
Hot, sharp, fruity-pepper; heat varies by source.
Evidence Level
Good evidence for topical capsaicin for certain pain patterns; culinary benefits are mostly supportive and tolerance-dependent.
Cautions
Can worsen reflux/GERD or irritate sensitive stomachs. Avoid touching eyes after handling. Topicals can burn—follow directions and avoid broken skin.
Interactions
No major drug interactions at culinary amounts If you take reflux medications, spicy foods may trigger symptoms (symptom interaction) If on blood thinners, normal culinary use is fine; high-dose supplements should be clinician-reviewed
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