Fresh raw hot peppers, specifically named by Aajonus as jalapeño, banana pepper, and chile, occupy a distinct and important role within the Primal Diet framework. They are positioned as actively beneficial foods with specific physiological functions, not merely as flavorings or condiments. Aajonus drew a sharp and fundamental distinction between fresh raw hot peppers and their dried, ground, or processed counterparts, treating them as categorically different foods with opposite effects on the body.
Overview
Fresh raw hot peppers, specifically named by Aajonus as jalapeño, banana pepper, and chile, occupy a distinct and important role within the Primal Diet framework. They are positioned as actively beneficial foods with specific physiological functions, not merely as flavorings or condiments. Aajonus drew a sharp and fundamental distinction between fresh raw hot peppers and their dried, ground, or processed counterparts, treating them as categorically different foods with opposite effects on the body.
In the broadest framing, fresh raw hot peppers are presented as circulatory stimulants, hormone production activators, parasitic expellants and preventives, digestive enzyme sources, and as a legitimate thermogenic substitute for hot beverages such as coffee and tea. They appear throughout Aajonus's recipes for meats, fish, chicken, sauces, pastes, and dressings, indicating that they were considered a foundational ingredient in daily Primal Diet cooking rather than an occasional specialty food.
Aajonus explicitly stated:
"Fresh raw hot peppers, like jalapeño, banana and chile, promote good circulation, and prevent and expel parasites when very very hot."
Aajonus Vonderplanitz
This statement establishes the core identity of fresh raw hot peppers within the diet: they are circulatory agents and anti-parasitic agents. Their utility is contingent upon their freshness and rawness, and in the case of parasite prevention and expulsion, their heat level, they must be "very very hot" to achieve that function.
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Properties and Effects
Aajonus stated that fresh raw hot peppers promote good circulation. This is a direct, unqualified claim. The context implies that the heat compounds naturally present in fresh raw peppers act on the vascular system to enhance blood flow. In the cold feet remedy, this circulatory property is specifically applied, Aajonus recommended juicing hot fresh raw pepper (chile, jalapeño, etc.) and including it in a juice blend with raw tomato, raw spinach, and raw carrot juices, combined with unheated honey, to increase body temperature for cold feet.
The anti-parasitic effect is conditional: Aajonus specified that the peppers must be "very very hot." This emphasis on the degree of heat is not casual, it is a functional threshold. Peppers that are mild or moderately hot do not carry the same anti-parasitic action. Only very hot fresh raw peppers prevent and expel parasites.
In the early training sessions, Aajonus gave a mechanistic explanation of why fresh jalapeños specifically are valuable. He stated:
"They have lots of enzymes that the body can use to call out fats from anywhere, and fluids. So that's wonderful. It stimulates hormone production. So the garlic, the ginger, hot peppers, onion, all of those stimulate hormone production. And they are great."
Aajonus Vonderplanitz
This situates fresh raw hot peppers within a class of hormone-stimulating foods that also includes garlic, ginger, and onion. The mechanism described is enzymatic: the enzymes in fresh hot peppers call out fats from the body's fat stores and attract fluids. This fat-mobilizing action is distinct from and complementary to the circulatory effect.
The hormone-stimulating property was considered especially relevant for liver function. Aajonus explained:
"Your liver produces hormones. Clears out glycogen."
Aajonus Vonderplanitz
The specific clinical context given was for a person with a liver condition, implying that hot peppers were being recommended therapeutically for that individual because their liver needed hormonal stimulation and glycogen clearance, and that fresh hot peppers could provide support for exactly those functions.
Aajonus described a technique shared by one of his clients in which fresh hot peppers were blended with lemon and blended until the blender warmed the mixture, producing a beverage that mimics the warming effect of hot tea or coffee. He stated:
"The hot peppers with the honey and lemon raise the blood pressure and that is mostly what people drink the coffee or tea for, to get them a boost. But it is a toxic boost, rather than a benef[icial one]."
Aajonus Vonderplanitz
This passage positions fresh hot peppers as a non-toxic alternative to caffeine, they raise blood pressure and heat the body, providing the physiological boost that people seek from tea and coffee, but without the toxic consequences. The mechanism is the pepper's natural heat compounds combined with honey's blood-sugar-raising properties and lemon's enzymatic stimulation.
Aajonus made the distinction between fresh raw hot peppers and processed forms explicit and emphatic. Regarding dried, ground peppers, specifically black pepper and cayenne, he stated:
"PEPPER, dried and ground, when eaten too much or too often, irritates the digestive tract and glands. Processed black and cayenne peppers are partially responsible for many kidney problems and 'high' hernias. Those peppers may be eaten in moderation for flavoring."
Aajonus Vonderplanitz
He elaborated further in the early training sessions, explaining what dried jalapeño pepper does to vegetarians who lack fat:
"Dried jalapeno pepper goes in there and burns the intestines, and what happens is the villi shrink up over the years. Just like teeth grinding down."
Aajonus Vonderplanitz
This is a specific, mechanistic consequence: the dried form burns the intestinal lining, causing the villi to progressively shrink. This destruction of the villi over time impairs absorption. The context was vegetarians who "don't get very much fat and they don't have any meat at all", the absence of fat in the diet makes the intestines particularly vulnerable to the burning action of dried hot peppers.
Fresh jalapeños, by contrast, were presented as the enzymatically rich, biologically active form that carries benefit rather than harm.
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Form and State
The consistent pattern across all of Aajonus's statements is that only fresh and raw hot peppers carry the beneficial properties he described. He never extended the circulatory, anti-parasitic, hormonal, or enzymatic benefits to dried, cooked, pickled, or processed forms of hot peppers.
When he said "Fresh raw hot peppers, like jalapeño, banana and chile," the qualifiers "fresh" and "raw" are not decorative, they are definitional. These are the conditions under which the beneficial enzyme content is intact, the hormone-stimulating compounds are active, and the anti-parasitic action is available.
The dried form does not merely lose these benefits; it actively causes harm through intestinal burning and villi destruction.
For the anti-parasitic function specifically, Aajonus specified that the peppers must be "very very hot." This implies that there is a heat-intensity threshold below which the anti-parasitic benefit does not activate. Mild or medium-heat fresh raw peppers may still provide circulatory and hormonal benefits, but only the very hot varieties fulfill the parasite-prevention and expulsion function.
The Spicy Thai Sauce recipe notes authentically:
"authentic Thais make it so hot their noses perspire while they eat"
Aajonus Vonderplanitz
The range specified in that recipe is "½-4 tablespoons fresh hot peppers," indicating that the amount can be calibrated to achieve the desired heat intensity.
Aajonus did not specify particular ripeness stages for hot peppers in the same way he did for fruits. Hot peppers appear in recipes in states ranging from fresh jalapeño (1/3 quantity), fresh hot red pepper (1/4 quantity), to whole fresh hot peppers used in large quantity. The emphasis is consistently on freshness over any particular ripeness stage.
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Sourcing and Preparation
Aajonus's general guidance on produce applies to hot peppers as to all vegetables. His thoughts regarding produce generally were:
"Governments allow producers to lie to us and harm us. So we have to do the best we can by choosing the best we can, until we change the laws and get farmers to grow crops and animals truly organically grown."
Aajonus Vonderplanitz
The recommendation throughout is to source organically grown whenever possible.
Aajonus employed multiple preparation techniques for fresh hot peppers in his recipes:
- Finely chopped: Used in Shrimp Passion, Spiced Salmon, and other fish dishes, "1/4 to 1/2 finely chopped fresh hot pepper"
- Grated and finely chopped: Used in Swordfish Sashimi, "Grate and finely chop pepper"
- Blenderized with other ingredients: Used in Creamy Cheese Pepper Sauce, Hot Buttered Salmon, Macaroni & Cheese-Tasting Chicken, and others
- Whole in blender: Used in the Spice Paste recipe, "1 fresh hot pepper" blenderized with oil and spices
- Seeded optional: Aajonus noted in the Spice Paste recipe: "If you enjoy a less hot paste, remove seeds from fresh hot pepper", indicating that the seeds are the primary heat source and can be removed for milder preparations
- Sliced and included in a warm-water bath blend: In the Hot Buttered Salmon recipe, hot pepper is warmed in a jar immersed in mildly hot water along with butter and lemon juice before blenderizing
- Diced and stirred in raw: Used in various chicken and meat recipes
- Blended with lemon until warm: The thermogenic beverage technique described in early training
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Required Pairing
Although Aajonus did not articulate an explicit "required fat pairing" for fresh raw hot peppers in the same systematic way he described it for, say, raw meat, the structural logic of his teachings and the consistent pattern of his recipes strongly implies it.
Every recipe in which fresh raw hot peppers appear includes significant amounts of raw fat, butter, cream, olive oil, cheese, walnut, or egg yolk. The early training quote about dried jalapeño burning intestines specifically invoked the absence of fat as the reason the burning occurs. Vegetarians "don't get very much fat and they don't have any meat at all", and it is in this fat-deficient state that the dried pepper damages the villi.
By extension, even in the fresh form, the fat-present context is the appropriate one. The enzymes in fresh hot peppers "call out fats from anywhere", they mobilize fats, which means fats need to be present and available for this process to work beneficially. Without fat, the fat-mobilizing action of the enzymes could stress tissues.
- Raw unsalted butter: Hot Buttered Salmon (3 tablespoons), Hollandaise Meat Sauce Two (3 tablespoons), Reminiscent of Mexican Chips (3 tablespoons), Spiced Salmon
- Raw cream: Creamy Cheese Pepper Sauce (2 tablespoons)
- Stone-pressed olive oil: Cheesy Chicken (5 tablespoons), Swordfish Sashimi (2 ounces), Spice Paste (5 ounces), Ceviche and variants
- Raw cheese: Creamy Cheese Pepper Sauce, Hot Buttered Salmon (2 tablespoons grated), Macaroni & Cheese-Tasting Chicken (3 tablespoons grated), Reminiscent of Mexican Chips
- Walnut: Spicy Thai Sauce (2 ounces walnut halves)
- Flax oil: Spiced Sashimi (3 tablespoons), various fish preparations
- Egg: Multiple sauces and preparations include egg alongside hot pepper
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Contraindications
- i
The primary contraindication Aajonus emphasized was consuming the dried and ground form rather than the fresh raw form. As documented above:
- ii
- Dried cayenne and black pepper: partially responsible for kidney problems and "high" hernias - Dried jalapeño on a fat-deficient intestinal lining: burns the intestines, causes villi to shrink over years
- iii
The burning and villi-shrinking consequence of even dried hot pepper was specifically linked to fat deficiency in the diet. The implication is that when fat is absent from the diet (as in vegetarian diets), even transitioning to fresh versions requires adequate fat intake to protect the intestinal lining.
- iv
For dried, ground black and cayenne pepper specifically, Aajonus allowed them "in moderation for flavoring", but they were not recommended therapeutically or in quantity. This is the only conditional permission given for processed pepper forms.
- v
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Therapeutic Protocols
For cold feet, Aajonus recommended:
Ingredients: - Raw tomato juice - Raw spinach juice - Raw carrot juice - Fresh juice of ½ to 1 hot fresh raw pepper (chile, jalapeño, etc.) - 2 tablespoons unheated honey
Action: Increases body temperature. The pepper provides circulatory stimulation; the honey raises blood sugar and blood pressure; the vegetable juices provide enzymatic support.
Source: We Want to Live, Foot Problems section.
For individuals addicted to hot beverages (coffee, tea) and seeking to transition away from them while still achieving the physiological boost:
Ingredients: - Fresh hot peppers (amount not specified, blended to warmth) - Lemon juice - Unheated honey (implied from the blood pressure raising description)
Preparation: Blend fresh hot peppers with lemon until the blender action warms the mixture. The blending itself generates heat, and the peppers create the subjective sensation of heat and warmth in the body.
Action: The hot peppers with honey and lemon raise blood pressure, providing the same physiological boost sought from coffee or tea, but without the toxic consequences. Aajonus described coffee/tea as providing "a toxic boost, rather than a benef[icial one]," whereas this combination provides a beneficial boost.
Source: Early training sessions, Tape 1, Side A.
For people who "lack enzyme-mutations and need to remove the accumulated toxic residues and resins from years of eating cooked green and cooked red foods," Aajonus described a specific dressing:
Ingredients: - 1/3 cup raw unpasteurized apple cider vinegar - 1/3 cup raw organic wine - All or a portion of 1 fresh hot pepper (red, yellow banana, red or orange or black jalapeño and chilies) - ½ to 4 tablespoons unheated honey - A slice of purple onion
Notes: "Use as much fresh hot pepper as desired but the dressing should have a little bite from the pepper." Honey can be increased or decreased to taste. This dressing was described as "imperative" for the specific population who accumulated toxic residues from cooked green and red foods.
Source: We Want to Live, salad dressing section.
For individuals with liver conditions who need hormonal stimulation and glycogen clearance:
Approach: Include fresh hot peppers (jalapeño specified), along with garlic, ginger, and onion, in the regular diet. These foods collectively stimulate hormone production and support liver function.
Rationale: The liver produces hormones and clears glycogen. Fresh hot peppers provide enzymes that stimulate this hormonal production. The therapeutic context was a patient with a specific liver condition.
Source: Early training sessions, Tape 4, Side B.
Aajonus described his personal raw beef preparation in early training:
Ingredients: - Raw beef (meat) - Tomato - Fresh hot pepper - Pumpkin seeds (ground into powder, gives bean flavor) - Melted butter - Onion (diced) or garlic
Preparation: "I will take tomato, hot fresh pepper, I will grind down some pumpkin seeds into a powder. It gives it like a bean flavor, like I am having chili. Fresh raw pumpkin seeds. So I will pour some melted butter down with it. And the hot pepper together with some tomato in it and blend that up, so I've got like a chili sauce and either put onion or garlic in it or just dice the onion up and put that with the meat. Then I'll mix the whole sauce together and put it on top of spaghetti."
Source: Early training sessions, Tape 4, Side B.
From early training, Aajonus described another preparation:
Ingredients: - Corn (whole, mixed in) - Garlic - Ginger - Jerusalem artichoke - Jalapeños - Apple juice (small amount for liquidity) - Honey (small amount)
Preparation: Process all ingredients except corn in food processor to achieve "salsa like consistency," add a little apple juice and honey, then mix in whole corn. Serve with raw meat pâté and meatballs.
Source: Early training sessions, Tape 4, Side B.
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Topical Applications
No topical applications for fresh raw hot peppers are documented in the source passages.
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Dosage and Safety
Aajonus's recipes provide the most concrete documentation of safe working quantities for fresh raw hot peppers per serving:
- Creamy Cheese Pepper Sauce (1 serving): 1/3 jalapeño + 1/4 hot red pepper
- Hot Buttered Salmon (1 serving): 1/8 to 1/2 hot pepper
- Cheesy Chicken (1 serving): 1/4 to 1 fresh hot pepper
- Macaroni & Cheese-Tasting Chicken (1 serving): 1 red hot pepper
- Hollandaise Meat Sauce Two (1 serving): 1/4 to 1/2 fresh hot pepper
- Shrimp Passion (1 serving): 1/4 to 1/2 finely chopped fresh hot pepper
- Spiced Salmon (1 serving): 1/4 to 1/2 chopped fresh hot pepper
- Swordfish Sashimi (1 serving): 1 fresh hot pepper (like jalapeño)
- Spicy Thai Sauce (1 serving): ½ to 4 tablespoons fresh hot peppers
- Reminiscent of Mexican Chips (1 serving): 1/4 to 1/2 fresh hot pepper
- Spice Paste (8 servings): 1 fresh hot pepper
- Spicy African Paste (4 servings): 1/4 fresh hot red pepper
- Spicy African Paste for Fish (4 servings): 1/4 fresh hot red pepper
- Salad Dressing (therapeutic): All or a portion of 1 fresh hot pepper, up to desired heat
The Spicy Thai Sauce recipe notes that authentic preparation goes up to 4 tablespoons of fresh hot peppers, a quantity calibrated to cause the nose to perspire. This establishes an upper practical range for single-serving consumption.
Aajonus explicitly noted that seeds can be removed for a less hot outcome: "If you enjoy a less hot paste, remove seeds from fresh hot pepper." This gives practitioners control over the intensity of the effect.
For the anti-parasitic action, Aajonus stated that peppers must be "very very hot." There is no precise measurement given for this threshold beyond the qualitative emphasis. It implies that the quantity and variety of pepper must be sufficient to produce notably intense heat, consistent with using full amounts of hot jalapeños or hotter peppers, with seeds retained.
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Culinary Applications
Aajonus incorporated fresh raw hot peppers into an extensive range of raw preparations across multiple food categories. The following are all documented preparations:
Creamy Cheese Pepper Sauce (1 Serving) - 2 tablespoons grated no-salt-added raw cheese - 2 tablespoons raw cream - 1/2 medium tomato - 1 teaspoon Mustard - 1/3 jalapeño - 1/4 hot red pepper - 1 teaspoon finely chopped fresh bay leaves (optional)
Preparation: If thicker sauce desired, slice a deep and wide cut in tomato, gently squeeze over bowl to remove juice and seeds. Drink tomato juice when thirsty. Place all ingredients in an 8-ounce jar and blenderize for 5–10 seconds.
Hollandaise Meat Sauce Two (1 Serving) - 3 tablespoons unsalted raw butter - 1 raw egg - 1/2 teaspoon fresh lemon juice - 1/4 to 1/2 fresh hot pepper
Preparation: Butter should be room temperature, firm but not cold. Blend all ingredients together in a 4-ounce jar on low speed for 5 seconds.
Spice Paste (8 Servings) - 2 whole cardamom seeds - 1 teaspoon coriander seeds - 1 teaspoon whole allspice - 1/2 cinnamon stick - 1 shallot - 1 tablespoon fresh tarragon leaves - 1/4 teaspoon white pepper - 1 teaspoon mixed peppercorns - 1 teaspoon fenugreek seeds - 2 pistils of saffron - 1 fresh hot pepper - 5 ounces stone-pressed olive oil
Preparation: If less hot paste desired, remove seeds from fresh hot pepper. Blenderize all ingredients except fresh hot pepper and shallot together in an 8-ounce jar on medium speed for 5 seconds, then on high speed for 5 seconds. Add remaining ingredients and blenderize on medium speed for 20 seconds. Cap and let stand in cupboard for 24 hours, then use or refrigerate.
Spicy African Paste (4 Servings) - 2 tomatoes - 6 tablespoons stone-pressed olive oil - 3 tablespoons unsalted raw butter - 1 whole cardamom seed - 1/4 teaspoon coriander seeds - 1/4 teaspoon grated fresh ginger root - 1/4 teaspoon fenugreek seeds - 1 whole clove - 1/4 inch cinnamon stick - 1/4 teaspoon whole allspice - 1 slice fresh garlic clove - 1/2 teaspoon fresh red onion - 1 pinch paprika - 3 whole mixed peppercorns - 1 pinch grated nutmeg - 1/4 fresh hot red pepper - 1 tablespoon unheated honey
Preparation: Blenderize cardamom, coriander, fenugreek, clove, cinnamon, allspice, and peppercorns together in a 4-ounce jar until flour. If thicker sauce desired, prepare tomato. Blenderize all ingredients together in a 12- or 16-ounce jar for 15 seconds. Let stand for at least 10 hours. Sauce keeps in refrigeration for at least 1 month.
Cheesy Chicken (1 Serving) - 5 tablespoons stone-pressed olive oil - 1 tablespoon fresh lemon juice - 1-inch cube sliced no-salt-added raw cheese - 1/4 to 1 fresh hot pepper - 1 teaspoon fresh red onion (optional)
Preparation: Blenderize all ingredients except chicken together in a 4-ounce jar on medium speed for 10 seconds. Slice chicken into narrow strips, baste and marinate for 20–60 minutes. Alternative: dice onion and stir into sauce before basting rather than blenderizing.
Macaroni & Cheese-Tasting Chicken (1 Serving) - 6 ounces chopped or ground raw chicken - 3 tablespoons Sour Cream - 1 egg - 1 red hot pepper - 3 tablespoons grated no-salt-added raw cheese
Preparation: Blenderize egg, pepper, cheese, and sour cream together in an 8-ounce jar on medium speed for 10 seconds. Fold sauce into chicken. Alternative: On a plate, form chicken into a plateau, indent, and fill with sauce.
Hot Buttered Salmon (1 Serving) - 5 to 8 ounces fresh ocean wild-caught raw salmon - 3 tablespoons lemon or lime juice - 1/8 to 1/2 hot pepper - 3 tablespoons raw unsalted butter - 2 tablespoons grated no-salt-added raw cheese
Preparation: Warm lemon and lime juices, hot pepper, and soft butter together in a 4-ounce jar, capped with blender washer/blades/base, immersed in a bowl of mildly hot water for 5 minutes. Blenderize on medium speed for 10 seconds. Pour mixture over salmon and top with grated cheese.
Spiced Salmon (1 Serving) - 5 to 8 ounces fresh ocean wild-caught raw salmon - 1 tablespoon slivered shallots - 2 tablespoons unsalted raw butter - 1 sliced mushroom - 1 tablespoon chopped fresh dill - 1 egg - 1 tablespoon fresh lemon juice - 1/4 to 1/2 chopped fresh hot pepper
Preparation: Blenderize egg, chilled butter, dill, and lemon juice together in a 4-ounce jar on high speed for 5 seconds. Cut salmon into strips and arrange in circular pattern on plate. Cover with blended mixture. Arrange shallot slivers on top and sprinkle with chopped hot pepper.
Shrimp Passion (1 Serving) - 5 to 8 ounces fresh shrimp - 1 teaspoon grated fresh ginger root - 1 teaspoon chopped red onions (optional) - 1/4 to 1/2 finely chopped fresh hot pepper - 1/3 partially ripe papaya - 1 tablespoon chopped fresh parsley
Preparation: Sprinkle ginger over papaya and mash together until saucy, or chop papaya and blenderize with ginger in a 4-ounce jar on high speed for 5–10 seconds. Stir in pepper and onion. Spoon over shrimp and top by sprinkling with parsley.
Swordfish Sashimi (1 Serving) - 5 to 8 ounces fresh Swordfish - 4 tablespoons fresh lemon or lime juice - 1 fresh hot pepper (like jalapeño) - 2 ounces stone-pressed olive oil - Small assortment of herbs or lettuce
Preparation: Grate and finely chop pepper. Stir juice, olive oil, and pepper together for 1 minute. Slice swordfish into strips. Arrange fish in a pattern on plate. Pour oil/juice/pepper mixture over fish.
Spicy African Paste for Fish (4 Servings) - 2 tomatoes - 6 tablespoons flax oil - 3 tablespoons unsalted raw butter - 1 whole cardamom seed - 1/4 teaspoon coriander seeds - 1/4 teaspoon grated fresh ginger root - 1/4 teaspoon fenugreek seeds - 1 whole clove - 1/4 inch cinnamon stick - 1/4 teaspoon whole allspice - 1 slice fresh garlic clove - 1/2 teaspoon red onions - 1 pinch paprika - 3 whole mixed peppercorns - 1 pinch grated nutmeg - 1/4 fresh hot red pepper - 1 tablespoon unheated honey
Preparation: Blenderize cardamom, coriander, fenugreek, clove, cinnamon, allspice, and peppercorns together in a 4-ounce jar on high speed until flour. If thicker sauce desired, prepare tomato. Blenderize all ingredients together in a 12- or 16-ounce jar on medium speed for 15 seconds. Let stand for at least 10 hours. Sauce keeps in refrigeration at least 1 month.
Reminiscent of Mexican Chips (1 Serving) - 3 tablespoons soft unsalted raw butter - 1/4 to 1/2 fresh hot pepper - 1/4 tomato - 2 tablespoons grated Monterey Jack cheese - 1 slice fresh garlic (optional) - 1 tablespoon red onions (optional) - 1 serving Pasta Substitute
Preparation: Blenderize butter, tomato, hot pepper, garlic and/or onion together in an 8-ounce jar on medium speed for 10 seconds. Add cheese and blenderize on medium speed for 15–20 seconds, until smooth and warm to the touch. Pour over Pasta Substitute and eat before it gets soggy. Eat with a serving of meat.
Spicy Thai Sauce (1 Serving) - 2 ounces walnut halves - 1/4 stalk celery - 1/2 teaspoon fresh ginger root - 3 tablespoons coconut cream - 1 tablespoon unheated honey - 1 tablespoon chopped Thai basil, or mint leaves (optional) - ½ to 4 tablespoons fresh hot peppers (authentic Thais make it so hot their noses perspire while they eat)
Preparation: Blenderize celery and ginger together and strain out pulp. Warm coconut cream in a 4-ounce jar, capped with blender washer/blades/base, immersed in a bowl of mildly hot water for 5 minutes. Blenderize walnuts in an 8-ounce jar until flour. Add juices, honey, and coconut cream and blenderize all together on medium speed for 10 seconds. If ingredients stick to bottom while blending, remove from blender and shake loose, then resume blending.
Cooked-Food Residue Removal Dressing (approximate 1 serving) - 1/3 cup raw unpasteurized apple cider vinegar - 1/3 cup raw organic wine - All or a portion of 1 fresh hot pepper (red, yellow banana, red or orange or black jalapeño and chilies) - 1/2 to 4 tablespoons unheated honey - 1 slice purple onion
Aajonus noted: "use as much fresh hot pepper as desired but the dressing should have a little bite from the pepper."
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Primary Derivative
Aajonus documented a pickled pepper recipe using bell peppers (not hot peppers), used as a garnish in the Egg/Cheese Basil Sauce. However, this uses red and yellow bell peppers, not hot jalapeño or chile varieties. The pickled pimentos appear in recipes as an optional element, not as a therapeutic preparation.
Pickled Peppers (Pimentos), 10 Servings - 1 red bell pepper - 1 yellow bell pepper - 1/2 cup raw apple cider vinegar - 1 cup natural mineral water - 1/2 teaspoon unheated honey
Preparation: Blenderize 1/2 cup water, vinegar, and honey in a 16-ounce jar for 5 seconds at medium speed. Seed and dice peppers and place in jar with vinegar/honey/water. If more water needed to cover peppers, add it now, cap and gently turn jar upside down and back several times. Let stand in refrigerator for 24 hours. Keeps in refrigeration for 2 months.
Note: This recipe uses mild bell peppers, not hot peppers. The vinegar-pickling process produces a different product than fresh raw hot peppers. This derivative does not carry the same anti-parasitic, circulatory, or hormonal properties attributed to fresh raw hot peppers.
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Historical Context
Aajonus placed processed black and cayenne peppers directly in the chain of causation for kidney disease and "high" hernias. This is not merely a nutritional critique, it is an accusation that commonly consumed and widely sold processed spice forms are causing measurable organ damage and structural injury in the population. The specific conditions named, kidney problems and high hernias, represent serious, often irreversible health consequences being attributed to a product sold without warning as a kitchen staple.
Aajonus situated his general produce commentary within a broader critique: "Governments allow producers to lie to us and harm us." While this statement pertains to produce labeling and organic certification fraud generally, it creates the context in which even seemingly beneficial foods like peppers must be sourced carefully, because commercial organic labeling cannot be trusted and the regulatory environment does not protect consumers from harmful adulteration or mislabeling.
The specific documented harm of dried jalapeño to vegetarian intestines, burning the villi over years until they shrink like ground-down teeth, represents a documented population-level concern. Aajonus was observing and documenting damage in vegetarians who had transitioned to or were using dried hot peppers as a flavorful substitute for the missing sensory stimulation of meat-based diets. This population was especially vulnerable because their fat intake was insufficient to buffer the burning action.
The framework in which hot pepper beverages are presented as alternatives to tea and coffee involves an implicit critique of the entire culture of hot stimulant beverages. Aajonus described coffee and tea as providing "a toxic boost", meaning the mechanism of stimulation is toxicity itself rather than nourishment. The body is stimulated in the same way a stressed organism is stimulated, by a threat response. Fresh raw hot peppers with lemon and honey, by contrast, raise blood pressure and warm the body through nutritive stimulation: enzyme activity, circulatory promotion, and natural thermogenic compounds acting on the body's own systems rather than dysregulating them through toxic exposure.
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