Cayenne Pepper Varieties

Varieties

• Several varieties of peppers are used in cayenne pepper powder. Although the variety is often called bird chile, bird pepper or bird beak, cayenne is usually a blend of peppers commonly called finger chile, cow horn pepper, chilliepin, mad pepper, Ginnie pepper, Guinea pepper and Guinea spice. The various chiles used in cayenne pepper production are skinny and wrinkled, range between 4 and 12 inches in length and have colors that include yellow, orange, red and green.

Origins

• Cayenne allegedly originated in the Cayenne region of French Guinea, a region named after the Tupi Indian tribe. It is currently cultivated in the tropical and subtropical climates of the U.S., Mexico, India and East Africa. Cayenne pepper was originally called Indian pepper, a reference that meant it was not from India but rather was a product of the New World.

Culinary Applications

• As the main ingredient in commercially-produced chili powder, cayenne is a blend that typically includes powdered or dehydrated garlic, ground cumin and other spices. Mexican, Cajun and Indian cuisines favor cayenne pepper as a cooking ingredient. It is sprinkled on prepared foods such as soups, salads, eggs, meats, fish, poultry and vegetables but is more commonly used as a cooking ingredient. Cayenne pepper adds flavor and heat to flour coatings for chicken and fish, stews and soups and cheese, shellfish and barbecue sauces. Prepared foods such as Worcestershire sauce, chutney, ketchup, pickles and marinades frequently include cayenne pepper.

Usage and Storage

• Although the appearance of ground cayenne pepper bears a strong resemblance to paprika, the two cannot be used interchangeably as cayenne is much more potent than paprika. It should also be used more sparingly than ground black pepper as a tabletop seasoning. Purchase ground cayenne in small amounts, and store it in a dark-colored container as natural or artificial light quickly dissipates its pungent flavor.

Health Benefits

• Cayenne pepper includes flavonoids, Vitamin C, capsaicin, beta-carotene and capsanthine, all of which have been linked to good health. According to the information provided in the Encyclopedia of Spices at TheEpicentre.com, the spice is also sometimes attributed with improving the cardiovascular system and preventing arteriosclerosis by lowering blood cholesterol and triglyceride levels.