red cayenne pepper
Rich in vitamin C, vitamin A, and antioxidants including capsaicin, which provides anti-inflammatory properties and metabolic benefits. Cayenne peppers are very low in calories and contain beneficial minerals such as potassium and manganese.
About
Red cayenne pepper (Capsicum annuum var. acuminatum) is a moderately hot chili pepper native to Central and South America, named after the city of Cayenne in French Guiana. The pepper is typically 4-8 inches long with a tapered, pointed end and smooth, glossy skin that transitions from green to a deep red when fully mature. Cayenne peppers possess a sharp, moderately hot pungency (30,000-50,000 Scoville units) with fruity and slightly smoky undertones. The pepper is often dried and ground into a fine, bright red powder, which is a staple ingredient in global spice arsenals. Due to its consistent heat level and flavor profile, cayenne has become one of the most commercially standardized and widely distributed chili peppers worldwide.
Culinary Uses
Red cayenne peppers are versatile in both fresh and dried forms, serving as a foundational spice in cuisines ranging from Creole and Cajun to Indian, Thai, and Mediterranean traditions. The dried ground form is commonly used in spice blends, rubs, and marinades, while fresh cayennes appear in hot sauces, salsas, and as table condiments. Cayenne powder adds heat and depth to soups, stews, rice dishes, and roasted vegetables, and serves as a key component in curry powders and chili spice mixes. The pepper's moderate heat makes it accessible to broader palates while still delivering distinctive warmth. It is frequently paired with cumin, garlic, and tomato-based ingredients in savory applications.