Species: Capsicum annuum
Appearance: A long, skinny, bright red pepper that is wider at the top and narrows toward the end. The powdered pepper appears bright red in appearance, as well.
Typically used: Fresh or dried, chopped or powdered.
Origin: Cayenne pepper was named after its native land, the Cayenne region of French Guiana. It is now cultivated in most subtropical and tropical lands.
Flavor: Hot, pungent
Aroma: Hot, pungent
Culinary uses: Cayenne adds heat to any spicy dish. It is used as a condiment for seafoods, soups, hors d'oeuvres, and egg dishes. The spice wonderfully pairs with most meat dishes, and adds piquancy to stews, sauces, and curries.