Cayenne Pepper

Cayenne chillies, or Cayenne peppers, are 2-4 inches long and ½ inch wide before they are ground into a fine powder. They are cultivated in Louisiana, Mexico, Asia and Africa. With explosive heat and an acidic, tart bite, these chillies are mainly used in Caribbean, Creole and Cajun cuisines.

The whole chilli is typically used for decoration, but the powdered version is a lot more versatile. De Arbol and Guajillo Chillies are also different types of Cayenne that come from Mexico.

Originally, Cayenne peppers were native to this region of Central and South America. They’ve been used by indigenous cultures in these regions for thousands of years for both culinary and medicinal purposes. They’ve been used as a remedy for digestive issues, pain relief and even as a circulatory stimulant.

During Christopher Columbus’ infamous voyages to the Americas, this chilli pepper was one of the many valuable spices and foods he discovered. When introduced to Europe, their popularity quickly spread. Nowadays, ground cayenne is widely used in cuisines around the world, particularly in Latin American, Caribbean, Indian, Thai, and Mexican cooking. It adds heat and flavour to dishes, ranging from soups and stews to sauces and marinades.

Cayenne is a great option for meals that need more heat. Try adding to soups, sauces and even to Ragu and ratatouille. Cayenne is extremely popular in American cuisine, where it is the first chilli added to ramp up the heat!

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