Description
Cayenne pepper is also known as red pepper, having been named after the high-heat chilies grown in the vicinity of the Cayenne River in French Guiana. It is the dried, ripened fruit pod of Capsicum frutescens, one of the most pungent capsicums.
Uses
Cayenne pepper adds heat and bite to seasoning blends, meats, pickles, seafood, Italian, Indian, Mexican and Caribbean cuisines. Red pepper is used in seasoned salt, chili powder, jerk, mole negro and berbere seasoning blends.
Origins
Although there are numerous sources of Red Pepper, India, Pakistan and China are the major producers. Varieties originating from these countries are among the hottest and most pungent types.
Folklore
Early Spanish explorers found cayenne pepper pods in the Caribbean while looking for true pepper berries. In innocent confusion or perhaps to save face, the Spaniards named their discovery "pepper." There is no relationship between the capsicum pods and the true pepper berries, but the misnomer "pepper" has stuck.
Color
Orange-red to deep red
Flavor & Aroma
Tobacco, hay-like, hot/pungent
Sensory Profile
Red pepper is noted for its hot, sharp pungency. The heat is both a throat and a mouth heat. Its musty flavor combines with floral, spicy and hay-like notes to give red pepper its characteristic flavor profile.