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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Cayenne
Pepper
(Capsicum minimum)
Family: Solanaceae
Native to Zanzibar, Cayenne Pepper is now grown in most tropical and
sub-tropical countries. Cayenne Pepper or Capsicum derives its name
from the Greek word "to bite", in allusion to the hot pungent
properties of the fruits and seeds. Cayenne pepper was introduced into
Britain from India in 1548, and the plant was described by Linnaeus
under the name of C. frutescens. The ripe and dried cup-shaped fruit
which is red, ovate, and long with small and flat seeds (from ten to
twenty-nine) are used. Its taste is very pungent with a characteristic
smell. Dried cayenne pepper powder adds zest to soups, sauces, egg and
meat dishes. Also see Chili.
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