Dictionary

Cayenne Pepper

Cayenne pepper is believed to have originated from the Cayenne region of French Guiana, which is where it got its name from. Today, the pepper is mostly grown in East Africa, India, the United States and Mexico. In other words, it is mostly found in tropical and sub-tropical regions.
A common spice that is used in the preparation of various dishes, cayenne pepper is derived from the seeds and pods of different types of chilli. It is available in fine powder form, and its colour ranges from yellow to red. If a cayenne contains the ground seeds, it is usually much spicier and hotter than those that don’t. It is important to note that cayenne pepper is not the same as vine pepper, from which we get the common black pepper.

Cayenne pepper can either be added in a dish as a spice while cooking, or it can be used as a condiment, generally added to seafood including crab, lobster, scallops, oysters, smoked salmon, sardines, fried mussels, and crayfish. You can even sprinkle it over soups, salads and hors d’oeuvres, as well as roasted, fried, grilled, or stewed meats. Cayenne pepper is also used for marinating meat and fish.