Do your taste buds a favor, and set your mouth on fire! Turn on the body’s “bitter senses” to help stimulate detox and digestion.
Medicinal cayenne is one of the most useful tools for one’s natural medicine cabinet. Not only will high heat cayenne used sublingually stop a heart attack in its tracks, it will also stop wound bleeding in seconds. Cayenne is one of those herbs that makes everything work better.
High heat medicinal grade cayenne pepper is the single most alkaline natural food that can safely be used in the body. Often known as one of the best antioxidant “heart foods” in nature, cayenne acts as an incredibly effective circulatory system stimulant, which translates to improved absorption of any supplements and/or herbs it is used with.
High heat cayenne pepper, when used in any significant concentration, should always be used sublingually in order to avoid stomach cramping. Holding cayenne under the tongue for one to three minutes not only will eliminate stomach discomfort from use, but doing so will also dramatically improve its systemic effect. Cayenne is not one of those herbs to be used in capsules. To get the full benefit, really get the endocrine system involved by setting the mouth on fire! Using cayenne in sublingual formulations is one of the best ways (aside from formulas such as Swedish Bitters) to change how the taste buds actually function.
Dr. Richard Schulze and Dr. Christopher were both masters of this amazing herb, and I’m pleased to follow in their significant foot steps with a custom tutorial on how to make a tincture of “volcanic” preportions!
When choosing peppers to use, always be sure to purchase full pods. There are peppers for sale which have most of the heat stripped out of them. Purchasing the entire dried pod ensures a quality product.
I use Carolina Reaper Peppers (over 2,000,000 scovian heat units) and Trinidad Scorpion Moruga Peppers as my heat, and accent with others for variety. I will often use Dr. Schulze’s cayenne powder mix, and add 1 to two tablespoonfuls of the powder to my tincture because of the wide variety of quality peppers used in his formula.
Making the tincture is simple. Use a mason canning jar, and add equal amounts of the dried pepper, and either 100 proof grain alcohol (organic is great) or organic vinegar (raw apple cider vinegar is best). For a less potent batch, fill the canning jar up 1/2 – 1/3 with the crushed pepper, and then fill the jar with grain alcohol or vinegar.
Allow the tincture to “brew” for six weeks, shaking daily. For a more potent product, at week 4, carefully drain the liquid out of the mason jar, and then crush the “wet” peppers while still in the canning jar. Once they are nice and pulverized, pour the tincture liquid back into the canning jar, seal, and let sit for another two weeks.
After six weeks, one can decant or strain the tincture and store in amber glass bottles. A cayenne tincture will last for years, improving with age.
Make absolutely certain to wear protective gear when working with and crushing these high heat peppers!
Gloves and Mask Required!
Why not completely grind the pepper? Won’t that make an even more powerful end product?
Yes it will, but this is not necessary. Crushing the pods, as apposed to completely grinding or milling them into a powder, reduces oxidation. While the capsicum (the heat) won’t be affected by oxidation, there are other components and properties to consider.
Why not use pharmacolgy grade capsicum? Aren’t these powders even hotter?
Yes, there are isolates out there rated at around 9,000,000 SHU. However, no traditional herbalist would consider this an actual herb. With traditional herbology, we like to include the entire herb in the formulation.
The cayenne tincture is part of phase 2 of the Eytons’ Earth Digestive System Recovery and Detox Program.