Cayenne

Clean, sharp, fiery heat with earthy undertones and a subtle fruity brightness. When dried and ground it becomes a versatile, pungent spice that adds heat without overpowering other flavors.

Cayenne peppers are thin, tapered, slightly wrinkled pods typically 4–6 inches (10–15 cm) long. They start green and ripen to a vibrant, glossy bright red. The thin walls and smooth skin make them easy to dry and grind into powder. Plants are tall and productive (2–4 ft). Heat is consistently hot (30,000–50,000 SHU) — roughly 6–10× hotter than a jalapeño — with a quick, sharp burn that dissipates faster than many superhots.

Cayenne peppers originated in South America and were carried to Europe and Asia by Portuguese explorers during the Columbian Exchange. They were named after the city of Cayenne in French Guiana, where they were widely cultivated. By the 16th–17th century they had spread globally and became a staple spice. Today cayenne powder is a pantry essential in almost every cuisine — from Cajun and Creole cooking to Indian, Mexican, and Asian dishes. The name “cayenne” is now used generically for any thin, hot red chili of this type.