Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form or in a thin, vinegar-based sauce.
It is generally rated at 30,000 to 50,000 Scoville Units.
It is also used as an herbal supplement.
Cayenne pepper is high in vitamin A.
It also contains vitamin B6, vitamin E, vitamin C, riboflavin, potassium and manganese.
Cayenne is a popular spice in a variety of cuisines.
It is employed variously in its fresh form, dried and powdered, and as dried flakes.
It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.