Also called: red pepper (not to be
confused with red peppercorns)
The chiles used in this fiery powder were originally grown
in the Cayenne region of French Guyana. The same peppers are
now grown in India, Japan, and Africa, but the name Cayenne
pepper stuck. Unlike its milder cousins, cayenne pepper uses
the seeds and membranes (where you'll find the fire) of a
high-capsicum chile, making it especially hot and pungent.
Cayenne pepper is widely used in savory dishes is especially
well suited to cheese and egg dishes, as its heat is a great
foil to rich ingredients. Similarly, it's often used in rich
sauces and buttery Cajun dishes.
Cayenne preparations vary by producer, and flavor and color
will vary accordingly. Store in tightly sealed container and
use within 6 months for best flavor.