The capsaicin penetrates through the skin and stimulates neurons to the extent that it overwhelms the nerves and causes a depletion of a presynaptic neurotransmitter called “substance P.” Substance P is used to signal the sensations of heat and pain to the brain; and therefore, when substance P is depleted, it leaves the affected/treated part of the body insensate to pain
You can buy hot chilli pepper cream over the counter or you can get creative and make your own. The chilli pepper recipe below has turmeric and ginger added as they have great anti-inflammation and pain reducer properties to give you an extra boost for pain control.
Chilli Pepper Anti-Inflammation Cream
- 3 cups of coconut (any other oil like almond, jojoba, or olive)
- 3 tablespoons of ground cayenne
- 1/2 cup of beeswax
- 3 tablespoons of turmeric
- 2 tablespoons of ground ginger
- double boiler
Mix together 3 tablespoons of ground cayenne, 3 tablespoons of turmeric, and 2 tablespoons of ground ginger. Add this to 3 cups of coconut or jojoba in a double boiler and stir until mixed thoroughly.
Warm over medium heat for 5-10 minutes and then add in 1/2 cup of beeswax. Stir until the beeswax has melted completely and everything is blended together, and then remove from heat and chill in the refrigerator for 10 minutes.
After 10 minutes take it out and whisk it together and then refrigerate for another 10, blending it once more at the end.
Put in a glass jar with a tightly fitting lid in the refrigerator, where it will keep for 1 ½ weeks.