Growing on a treelike plant with multiple, vertical stems, red cayenne chilies, are thin-fleshed and are bright glossy red. Curvy, wrinkled and elongated, newer varieties of the cayenne chilies are shorter and blockier than older varieties. Offering serious heat, its tart flavor has dusty, smokey tones and an acidic, pungent, intense heat. So intense, in fact, it is recommended the seeds and veins be removed. Primarily used in powdered form, it is called cayenne powder, red pepper or simply cayenne pepper. Scoville units: 7-8 (30,000-50,000)

Nutritional Value

A dietary plus, capsicums contain more vitamin A than any other food plant. Chiles provide an excellent source of vitamin C and the B vitamins, and significant amounts of iron, niacin, thiamin, magnesium, and riboflavin. Capsicums increase the metabolic rate and are excellent for the weight-conscious. The thermic effect of chiles requires six grams of chile to burn off an average of 45 calories in three hours.

Serving Ideas

Cayenne chile peppers are exceptionally spiced and should be used with caution. Add diced cayenne to chili and stew. Combine minced chile, with garlic, lime and oil, then use to marinate and grill chicken. Use diced chile, brown sugar and oil to coat acorn squash, then roast until tender. Cayenne chile peppers should be refrigerated and used within two weeks.

Ethnic/Cultural Info

Claiming therapeutic qualities, cayenne powder is used as a powerful stimulant to help blood flow to the extremities as an aid to the circulatory system. Mixed with other herbs, this chile pepper is used to ease the discomfort of colds and flu. Added to soup, it is used to cauterize a sore throat. The ground pods of the cayenne chile remain an important part of the pharmaceutical trade.

Geography/History

Cayenne chilies are reputed as being one of the world’s hottest chile peppers, but the habañero is actually hotter and holds the hottest chile pepper title. African cooks especially favor the heat of the rather intimidating cayenne chile, along with Hunan, Thai, Szechuan and Pakistani cuisines.

Seasons/Availability

Red cayenne chile peppers are available May to September.