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Capsaicin is the ingredient in cayenne that makes it hot. Even though cayenne tastes hot, capsaicin actually helps lower body temperature, which is one of the reasons that people in hot climates like to eat so much of it.
Chili pepper (Capsicum annuum). Native to the tropical and subtropical Americas, the peppers comes in a variety of size, shape and colors. The plants are about 2 feet tall with fairly small pointed leaves about 1-2 inches long. The peppers are used fresh or dried and vary in hotness or spiciness.
Forschungsprojekt: Development of Capsicum annuum L. (chili pepper) cultivars with increased carotinoid content using molecular tools (03/1999-02/2002), Universität Hohenheim
Both peppers and eggplant are best transplanted to perform acceptably in Colorado. Neither plant is tolerant of early- or late-season frost. Peppers and eggplants should be monitored for early evidence of pest damage during the season.
This page is about chilli peppers, the fruit of the Capsicum family of plants. It is these fruit which provide the 'heat' to food from across the world.
The Commercial Vegetable Production Guides are a source of information on producing vegetables crops in the Pacific Northwest, particulary in Oregon. They include information on varieties, fertilizer applications, harvesting, handling, storage, pest control, and other cultural practices, as well as
OC is a naturally occurring inflammatory agent found in cayenne peppers. OC causes almost immediate swelling and burning of the eyes and breathing passages. When the agent is inhaled, the respiratory tract is inflamed, and breathing is restricted.