cayenne pepper or red pepper

Cayenne pepper is a moderately hot chili pepper (Capsicum annuum var. acuminatum) native to Central and South America, named after the city of Cayenne in French Guiana. The pepper is typically harvested when mature and red, then dried and ground into a bright red powder. It measures 30,000–50,000 Scoville Heat Units (SHU), placing it in the mid-range of spice heat. The flavor profile combines fruity undertones with a sharp, lingering heat that builds gradually on the palate. While "cayenne pepper" technically refers to peppers of the Capsicum annuum species dried and ground, commercial cayenne powder often blends peppers from various cultivars and geographic origins, including West African and Asian varieties.

Cayenne pepper is a versatile spice used across global cuisines to add heat and depth to both savory and sweet preparations. In Creole and Cajun cooking, it forms a foundational element of spice blends and seasoning mixes. It appears in Asian cuisines—particularly Thai and Indian—in curry pastes, dal dishes, and hot sauces. In Mediterranean traditions, cayenne is incorporated into paprika-based dishes and Spanish chorizo. Beyond its primary function as a heat provider, cayenne enhances the perception of other flavors and is used in small quantities in chocolate preparations, barbecue rubs, and seasoned salts. It dissolves well into liquids for sauces and can be applied as a dry rub or mixed into wet pastes.