Jalapeno Astragalus Hot Sauce

Astragalus root is one of the most powerful immune-building plants on the planet. This adaptogen herb helps beat stress while fighting disease at the same time! Being an adaptogen, astragalus root is a useful ally in preventing numerous conditions both physical and emotional. The dried root of the plant is harvested from mature plants and it is the root which is used medicinally.

Traditionally, astragalus was used to support and strengthen the immune system. Because of its ability to boost immunity, it has been used successfully as an early treatment and preventive measure against colds. Astragalus might be especially interesting to those whose immune system is weakened due to pre-existing illnesses.

The base of our sauce is the humble jalapeno pepper. While they are commonly picked and consumed when they are green, they can ripen and ultimately turn red. The heat from these peppers come from capsaicin and is concentrated in the membrane surrounding the seeds. Capsaicin is a potent anti-inflammatory agent, known to inhibit Substance P, which is associated with inflammatory processes. Capsaicin is known to have anti-cancer properties, can be used as a natural pain reliever, and can even help prevent stomach ulcers!

Like all peppers, jalapenos are a fantastic source of vitamin C and B6. Vitamin C is known to fight free radical damage, while keeping your skin, hair, nails, and connective tissue healthy. Vitamin B6 is an essential nutrient involved in over 140 bodily reactions, many of which include energy production in the body.

Garlic is particularly interesting because it is used in virtually all cuisines worldwide.  In some form or fashion, it makes its way into a variety of dishes, often unnoticed visually but distinct in taste.   Garlic contains two substances, known as allicin and alliin.  Both of these are sulfur-containing compounds that have antibiotic properties.  

In addition to this, other studies have shown garlic has antibacterial, anti-fungal, and anti-yeast properties as well. Alliin and allicin are thought to prevent the formation of carcinogens in the body or by blocking carcinogens from reaching sensitive areas of the body.   The sulfur-containing compounds found in both garlic and onion are incredibly helpful in optimizing the body’s detoxification pathways. 

Like garlic, some form of onion is seen in every type of cuisine. They come in so many different varieties it is virtually impossible to find a cuisine that does not include some form of onion.
Members of the onion family include white onions, yellow onions, red onions, shallots, leeks, chives, scallions, and shallots.

All onions are very rich in dietary fiber, folate, and vitamin C. Immature onions (scallions), that are picked before they fully mature, contain moderate amounts of vitamin A in the green tops. This is due to their deep yellow carotenes, which are camouflaged by the green chlorophyll pigments. The sulfur-containing compounds found in both garlic and onion are incredibly helpful in optimizing the body’s detoxification pathways. Overall, adding more onions to your diet will add flavor, fiber, and variety to your cooking. Feel free to experiment with different kinds of onions and see what you can come up with!

Cilantro (or coriander) also known by its scientific name Coriandrum sativum is a delicious fresh tasting herb which is a very popular cooking ingredient around the world.  In cooking, it is used as an ingredient in a range of exotic dishes including salsa, curries, guacamole, and… well hot sauces.

Cilantro is a rich source of many therapeutic compounds including antioxidant flavonoids, phytonutrients and phenols. It contains many important vitamins and minerals including vitamins A, C and K, calcium, potassium, magnesium and folate.

Cilantro is probably most well-known for its ability to bind to heavy metals, like lead, cadmium, mercury, and arsenic (known to lead to illnesses like heart disease, neurological diseases, and infertility) and help eliminate them from the body.

Several studies have demonstrated that cilantro protects against oxidative stress caused by lead while one study proved that cilantro could effectively accelerate the body’s elimination of harmful heavy metals.

Cumin is known for its naturally-occurring substances that act like antioxidants.  Some of these are called apigenin and luteolin.  Antioxidants help neutralize free radicals, making them incredibly useful for detoxification.   Cumin also seems to have anti-carcinogenic properties because of this as well.  One study found that cumin was among nine popular herbs and spices that were the most anti-carcinogenic.

Cumin is also known for anti-bacterial and antifungal properties.  This is thought to be due to a compound known as cuminaldehyde, which is effective against a range of pathogens.

Cumin is also great for helping control blood sugar levels and improve blood lipid scores, like triglycerides and cholesterol.  It has also been shown to have anti-inflammatory effects, making it a great addition to your spice cabinet.

There are historical studies from physicians to back up that vinegar has a long medical history and today, the most popular medicinal vinegar on the nutrition market is apple cider vinegar.  Apple cider vinegar is a type of vinegar made from apple cider that has undergone fermentation to form health-promoting probiotics and enzymes, giving it significantly less sugar and fewer calories than apple cider or apple juice.

Aside from tasting fantastic, apple cider vinegar has a number of health benefits.  Most notably, it can help with weight loss and lowering blood sugar levels.  It is best to find pure, unfiltered vinegars.

The pepper spice comes from the dried or preserved fruit of the pepper plant.  You can find it in multiple colors, including, white, red, green, and, of course, black.  The color and flavors vary depending on the ripeness of the berries and how the berries are produced.  Green pepper is produced by using ripened, unpeeled green peppercorns.  Red pepper comes from fully-ripened peppercorn fruit.  Black pepper is made by taking the green fruit and allowing it to dry.  White pepper comes from taking fully-ripen red peppercorns, and soaking them for several days.  After soaking, the skin is removed, and the fruit is then dried. 

Black pepper in particular contains the greatest amount of piperine.  Black pepper also has the strongest taste.  Red pepper is fairly spicy, but with fruitier notes.  Green pepper is more aromatic and fresher, but more mild in taste.  White pepper is less aromatic, and slightly milder than black pepper.  Whole peppercorns can last quite a while.  Once ground, they quickly lose their flavor, which is why I always use a pepper mill.

One of the great things about pepper is it helps aid in the absorption of other plant phytochemicals and nutrients (like curcumin, for example).  On top of that, pepper itself is known for its anti-inflammatory and chemoprotective qualities.  Piperine can kill cancer cells by activating apoptosis.  It also can block the growth of breast, prostate, and colorectal cancers.  Piperine appears to help elevate serotonin levels in animal studies.