Cayenne chilli

Capsicum annuum

Taste and flavour

Cayenne chilli e comes from dry ground hot peppers. With a slightly smoky and bitter flavour and a pleasant and moderate spiciness, Cayenne chilli can be used in many ways. Like other types of chilli, Cayenne chilli contains capsaicin, which determines its spiciness. This particular substance, which produces the sensation of “fire” in the mouth, is only present in plants of the genus Capsicum, which includes peppers and chilli.

Spiciness rating: 7

Advice for use

– Cayenne chilli should be stored in a cool, dry place, away from sunlight, in a sealed container; this way it will keep its aroma for a long time.
– Finely ground Cayenne chilli is ideal for hot and cold dishes.
– It is advisable to add Cayenne chilli to hot dishes at the end of cooking and determine its spiciness in that way.
– For cold dishes, such as creamy spreads and sauces or salads, it is recommended to sprinkle the dish with Cayenne chilli immediately before serving. It decorates the dish.
– Never fry Cayenne chilli in hot oil. It will take on a bitter flavour.

Origin and history

Cayenne chilli takes its name from the port city of Cayenne. Cayenne, the capital of French Guiana and is renowned for its export of hot peppers.
It is here, in the northern areas of South America and in Central America, that the original habitat of plants of the genus Capsicum is found. Christopher Columbus brought this plant to Europe and called it pimiento (pepper).