can this tincturing method also be used with preserving Cayenne / Red Pepper used for treating cuts / wounds?

Perhaps I should start a separate thread on using home grown Cayenne since I have various questions related to it. For instance, when chopping up a fresh red pepper for using on a cut, does it need to be dried in an oven first in order to create the powdered effect, or is minced okay? Also, does it make any difference whether or not the seeds are used or removed.

FWIW, I incurred a small puncture wound to a finger the other day, not serious but it blead a good bit and felt like it was going to be sore for several days and possibly get infected. The wound was small enough to cover with a band aid, so I cleaned it first with H202, then took a fresh picked red pepper, chopped up just a little bit from the tip, then dropped this onto the finger before wrapping with bandaid. #1, I was surprised that this did not cause the wound to burn, but this may be because I only used just the very tip of the pepper (no seeds), and #2, two days later now, the finger is healed. In retrospect, it's not fair to call what I did "powdered", the pepper I used was fresh picked and not dried, still had its essence/moisture, what I used was more like minced pepper.