Cayenne Pepper
Cayenne pepper, Cayennepfeffer, Piment de Cayenne, Pimienta de Cayena, Capsicum annuum, -
Cayenne Pepper (Lal Mirch, Capsicum annuum) is a potent, hot spice made from dried, ground chili peppers. Although sometimes confused with Black Pepper (Maricha), it is not a true pepper; botanically and historically, it is a chili from the Americas introduced to India much later. In Ayurveda, it is valued for stimulating Agni (digestive fire), improving circulation, and reducing Kapha-related sluggishness. Its heating and sharp qualities support digestion, clear toxins, and invigorate metabolism. Traditionally, it is also used to relieve coldness, congestion, and lethargy associated with excess Kapha. Due to its strong Ushna Virya (heating potency), it should be used in moderation, especially in Pitta-dominant individuals.
In small amounts, it stimulates digestion and circulation; excessive use may aggravate Vata due to its sharpness.
Strongly heating; may aggravate Pitta if overused, but moderate use aids metabolism.
Reduces Kapha, clears mucus, and counteracts heaviness and lethargy.
Rasa
pungent (katu)
Guna
light (laghu), sharp (tiksna), dry (ruksa)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta
Digestive sluggishness, poor circulation, Kapha accumulation, coldness, lethargy, mucus congestion
Excess Pitta, ulcers, gastritis, use with caution in children and pregnancy
Used as a spice in cooking, powdered for seasoning, added to teas or medicinal formulations in small quantities.
