Cayenne Chili (cayenne pepper), ground

Cayenne pepper is often used as a synonym for ground chilies, even if the name rather irritatingly suggests the fruits of a pepper plant. The name probably comes from the capital and the river Cayenne in French Guiana and indicates the original home of this old chilli species. The slender fruits grow on small bushes up to about 75 cm in height and are orange to red in color. In the kitchen, the Cayenne is a real all-rounder. The bright red flakes are fiery hot. Slightly smoky taste with a subtle bitter note are characteristic of Cayenne pepper. The spice is used in meat dishes such as minced meat, goulash, chili con carne, in stews, soups and marinades, in egg dishes and all dishes with a pleasant spiciness. Degree of sharpness: 10,000-15,000 Scoville (SHU) ! This means that it is many times more productive than most other cayenne peppers.