Cayenne

Cayenne refers to a hot chili pepper and the spice made from its dried pods. The term derives from Cayenne, the capital of French Guiana, reflecting its historical associations with Caribbean and South American trade routes.

The cayenne pepper plant is a cultivar of Capsicum annuum. It is a warm-season plant that is grown as an annual in temperate climates. The fruits are slender and elongated, typically 5 to 12 cm long, and mature from green to bright red. The peppers are notably hot due to capsaicin, the compound responsible for the chili’s heat.

Culinary uses: Cayenne powder is a common spice in many cuisines, used to add heat and brightness to sauces, soups, stews, marinades, and spice blends. It is a staple in Cajun and Creole cooking, Indian curries, Mexican dishes, and various Middle Eastern recipes. The heat level is generally 30,000 to 50,000 Scoville heat units, providing a noticeable but manageable burn for many palates.

Forms and availability: Cayenne is sold as ground powder, dried whole pods, or crushed flakes. It is widely available in grocery stores and spice shops and can be blended with salt or other spices for seasoning. The intensity can vary by cultivar and harvest, so cooks may adjust quantity to taste.