Hydroponics and Health Benefits of Cayenne
Updated: Jan 26
Surprising as it may be, cayenne pepper belongs to the same family as potatoes and tomatoes. But unlike their salty to sweet taste, cayenne is moderately hot. Their intense spice taste is owed to the abundance of capsaicin. This article covers the role of capsaicin in cayenne’s chemistry, along with its nutritional profile and health benefits.
Hydroponics of Cayenne
Hydroponic cultivation of cayenne peppers can be achieved in a matter of 2-3 months if the following conditions are met:
Hydroponic System
Most kinds of peppers grow best in the deep water culture system.
Temperature Requirement
The optimum temperature for cayenne lies in the range of 68 to 86 °F. Anything below or above this range has a retarding effect on cayenne’s growth.
Fertilizer
Application of as little as 2g of NPK fertilizer resulted in high yield and weightage of the fruit. (Mantja & Haring, 2020)
Nutritional Profile of Cayenne
The nutritional profile of cayenne consists of the following elements:
Macromolecules
Cayenne is rich in all the necessary macromolecules like carbohydrates, proteins, and lipids. (FoodData Central, 2019)
Minerals
When it comes to its mineral content, potassium is the most abundant one, followed by phosphorous and magnesium.
Vitamins
Three major vitamins found in cayenne are vitamin C, vitamin A, and folate.
Health Benefits of Cayenne
Irritable Bowel Syndrome
Two of the most common aftermaths of food poisoning are irritable bowel syndrome (IBS) and dyspepsia. IBS manifests itself in the form of severe abdominal pain and bloating. However, oral administration of cayenne spice powder aids in chronic indigestion and decreases the intensity of abdominal pain. (M.D., 2013)
Chemistry of Cayenne
The chemistry of cayenne is based on a class of chemical compounds called capsaicinoids. These compounds impart the characteristic features that are associated with any pepper. (Barbero & Ruiz, 2014)
The major capsaicinoids found in cayenne are nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin. The capsaicinoid content of cayenne is directly correlated with the ripening stages of the fruit.
Cayenne is a widely popular spice that’s known for its taste as well as health benefits. If the whole foods diet hasn’t eased your gastric problems, cayenne may come in handy.
References
Barbero, G. F., & Ruiz, A. G. (2014). Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chemistry, 200–206. doi:https://doi.org/10.1016/j.foodchem.2013.12.068
FoodData Central. (2019, April 1). Retrieved from U.S. DEPARTMENT OF AGRICULTURE: https://fdc.nal.usda.gov/fdc-app.html#/food-details/170932/nutrients
M.D., M. G. (2013, June 26). Cayenne Pepper for Irritable Bowel Syndrome & Chronic Indigestion. Retrieved from Nutrition Facts: https://nutritionfacts.org/video/cayenne-pepper-for-irritable-bowel-syndrome-and-chronic-indigestion/
Mantja, K., & Haring, F. (2020). Growth and production of cayenne pepper (Capsicum frutescens L.) on various concentrations of bio-fertilizer and NPK fertilizer. IOP Conference Series: Earth and Environmental Science. IOP Publishing Ltd. Retrieved from https://iopscience.iop.org/article/10.1088/1755-1315/575/1/012109/meta