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EveryMasala

Cayenne

A thin, hot red chilli powder named after the city of Cayenne in French Guiana.

A pod: a chilli, curved, with its cap and stem. Dried, it is kept whole, flaked or ground.

Also: cayenne pepper, Capsicum frutescens, lal mirch of Louisiana, guinea spice

Cayenne is a hot red pepper, usually a thin, long cultivar of Capsicum annuum, dried and ground. The name came from Cayenne in French Guiana, although the plant is much older, domesticated in the Americas. In heat it ranges from about 30,000 to 50,000 Scoville units, putting it in the middle of the chilli scale. It is used in Louisiana Creole and Cajun cooking, hot sauces and in baked dishes needing heat without much flavour. Because it is pure and strong, cooks add it by the pinch. It stains and irritates skin, so wash hands after handling.

See also

Scoville scaleCapsaicinLal mirchPaprika

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