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Cayenne    

PLANT

Cayenne is a variety of chillies very well known and used in Italian cuisine, originating from South America, the name was taken after the variety was exported from the capital of French Guyana, Cayenne. It is part of the species capsicum annuum (one of the 5 main species of the capsicum genus), and also known and used by the Aztecs and imported by Spanish and Portuguese expeditions to Europe along with tomato in the 16th century.

CULTIVATION

Its cultivation soon becomes a very common vegetable in the kitchen of all European countries.This variety has a medium-low spiciness, it measures about 30,000 on the Scoville scale, its flavor is highly appreciated, it is used especially in dishes where you need to savor the other flavors of the dishes without buying them with extreme spiciness. The variant of excellence of this hot pepper is the Golden Cayenne, the spiciness remains unchanged while the color changes from red to Yellow, little widespread in Italy, but could be known thanks to its particular color.

DISEASES

The Carolina Cayenne is a very strong plant but the fact remains that it can be attacked by parasites, the most frequent are aphids and whitefly, there are many and it is useless to list them all.     Aphids: Set of insects such as lice, sticky leaves and ants on the plant. Prevention: A lavender bush every 5 square meters, 3 squeezed garlic cloves and the juice stretched with 1 liter of water to be given to the leaves, natural predators that eat aphids in nature (eg: Coccinellidi beetles, Diptera Sirfidi, Chrysoperidae Neutoptera etc). Natural remedies: Pyrethrum, neem oil etc ...     White fly: Nested animals that feed on the lower part of the plant, causing yellowing of the leaves and weakening of the whole plant. These parasites produce a lot of honeydew which causes the presence of ants on the plant and can develop in their turn fumaggini. Prevention: Yellow and / or pheromone chromotropic traps. Natural remedies: Yellow chromotropic traps, naturalis. For further information you can consult the following guide: Diseases and parasites of chili pepper

HARVESTING

When the time for harvesting comes, let's pick the peppers and put them in a container. We recommend using latex or nitrile gloves and removing the peppers from the petiole, so that they last longer. After having washed them, we can keep them fresh in the refrigerator, dry them in the sun or in the oven or make us spicy oils and indulge ourselves in the kitchen with delicious sauces and jams!

 

BENEFICIAL PROPERTIES

Chilli in general is rich in vitamins; the content of ascorbic acid, the presence of carotenoids (precursors of vitamin A), niacin (or vitamin PP) and some mineral salts (potassium, calcium and phosphorus) is especially important. In chilli we also find capsaicin which is a substance with interesting phytotherapeutic activities. It is concentrated in the fruit and seeds of the fruit, it is known for its rubefacient, digestive, antioxidant and antibacterial properties. In addition to the rubefacient effect, it also has an initially painful, then analgesic effect; this justifies its use in ointments dedicated, for example, to the treatment of back pain, especially if of a muscular nature. Since capsaicin is a fat-soluble substance, to fight burning it is a good idea to drink yogurt, milk or chew a piece of bread with oil; water is not needed.

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