Capsicum annuum

Cayenne pepper is a thin, elongated chilli pepper, green or red in colour, measuring 6–15 cm in length.

In our region, it is best known in its ground form as cayenne pepper. Cayenne pepper is one of the most popular chilli peppers of the Western Hemisphere and takes its name from the city of Cayenne in French Guiana, where it originates.

HEAT LEVEL: 30,000–50,000 SHU (medium heat)

FLAVOUR
This chilli pepper is known for its strong heat with subtle floral notes and earthy undertones, which give it its distinctive character.

PURCHASING & STORAGE
Cayenne pepper can also be used fresh, although it is harder to find fresh outside of the regions where it is grown. Dried or ground cayenne should be stored in a sealed container in a dry place.

CULINARY USE
Cayenne pepper is most commonly used as a dried spice obtained by drying and grinding the peppers, or by baking the pulp into cakes and grinding them afterwards to produce the final spice.

It is used to season a wide range of dishes, including egg-based dishes (deviled eggs, omelettes, soufflés), seafood and fish, meat dishes and stews. It is also suitable for hot sauces, curries and cheeses.

In Mexican cuisine, cayenne pepper is used in enchiladas, meat sauces and dips, and has become popular worldwide - from Mediterranean to Asian cuisines.