cayenne pepper

{{Infobox cultivar

|image = Capsicum annuum - Köhler–s Medizinal-Pflanzen-027.jpg

|image_caption =

|genus = Capsicum

|species = C. annuum

|cultivar = Cayenne

|module = {{Infobox pepper

| embed = yes

| heat = Hot

| scoville = 30,000–50,000

}}

File:Large Cayenne.jpg

File:Thai peppers.jpg

File:Capsicum frutescens.jpg

The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.{{cite web|url=http://www.thechileman.org/results.php?chile=1&find=cayenne&heat=Any&origin=Any&genus=Any&subscribe=Search;|title=Database of Chilli Pepper Varieties|website=The Chileman|access-date=November 9, 2017}}

The fruits are generally dried and ground to make the powdered spice of the same name. However, cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.{{cite web|url=https://www.nccmed.com/11-amazing-health-benefits-of-cayenne-pepper-and-turmeric/;|title=11 Amazing Health Benefits of Cayenne Pepper and Turmeric|website=Nccmede|access-date=November 9, 2022}}

Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as an herbal supplement.

Etymology

The word cayenne is thought to be a corruption of the word kyynha, meaning "capsicum" in the Old Tupi language once spoken in Brazil.{{cite web|url=https://www.etymonline.com/word/cayenne;|title=Cayenne (n.)|publisher=Online Etymology Dictionary, Douglas Harper|access-date=9 November 2017|date=2021|archive-date=21 October 2022|archive-url=https://web.archive.org/web/20221021215848/https://www.etymonline.com/word/cayenne;|url-status=dead}} The town Cayenne in French Guiana is related to the name, and may have been named for the pepper{{cite book|last=Small|first=Ernest|title=Top 100 Food Plants|url=https://books.google.com/books?id=nyWY_YkV7qAC&pg=PA157|year=2009|publisher=NRC Research Press|isbn=978-0-660-19858-3|pages=157–}} or the Cayenne River.

English botanist Nicholas Culpeper used the phrase "cayenne pepper" in 1652,{{cite book|first=Nicholas|last= Culpeper|title=Culpeper's Complete Herbal|chapter-url=https://books.google.com/books?id=Yi7vjgEACAAJ|chapter=Guinea Pepper|year=2013|publisher=Lulu Com|isbn=978-1-291-28486-7}} while the city was only renamed as Cayenne in 1777.{{cite web|url=https://www.britannica.com/place/Cayenne;|title=Cayenne, French Guiana|website=Britannica|access-date=November 9, 2017}}

Taxonomy

The cayenne pepper is a type of Capsicum annuum, as are bell peppers, jalapeños, pimientos, and many others. The genus Capsicum is in the nightshade family, (Solanaceae). Cayenne peppers are often said to belong to the frutescens variety, but frutescens peppers are now defined as peppers which have fruit which grow upright on the bush (such as tabasco peppers), thus what is known in English as cayenne peppers are by definition not frutescens.{{refn|group=note|However, in French, for example, the name {{ill|piment de Cayenne|fr|Capsicum frutescens|vertical-align=sup}} may refer to all types of C. frutescens and other types of C. annuum including tabasco, piri-piri or Bird's eye chili.}} Culpeper, in his Complete Herbal from 1653, mentions cayenne pepper as a synonym for what he calls "pepper (guinea)".{{refn|group=note|The name Guinea pepper often means Aframomum melegueta or Piper guineense at present, but in Britain in the 16th and 17th century "Guinea pepper" or "ginny pepper" was the common name for Capsicum peppers in general.}}{{cite book |last=Parkinson |first=John |date=1904 |title=Paradisi in Sole Paradisus Terrestris|page=431|publisher=Methuen and Co.|location=London|url=https://archive.org/stream/paradisiinsolepa00parkrich#page/430/mode/2up}} By the end of the 19th century "Guinea pepper" had come to mean bird's eye chili or piri-piri,{{cite book|last=Ridley|first=Henry Nicholas|date=1912|title=Spices|pages=360–383|publisher= Macmillan, Ltd.|location=London|url= https://archive.org/stream/spiceshenry00ridlrich#page/360}} although he refers to Capsicum peppers in general in his entry.

In the 19th century, modern cayenne peppers were classified as C. longum, this name was later synonymised with C. frutescens. Cayenne powder, however, has generally been made from the bird's eye peppers, in the 19th century classified as C. minimum.

Varieties

Cayenne peppers are long, tapering, {{convert|10|to|25|cm|0}} long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright.{{cn|date=October 2024}}

There are many specific cultivars, such as Cow-horn,{{cite web|url=http://www.pepperseeds.eu/cow-horn.html|title=Cow Horn|website=Pepperseeds|access-date=21 December 2020}} Cayenne Sweet, Cayenne Buist's Yellow, Golden Cayenne, Cayenne Carolina, Cayenne Indonesian, Joe's Long, Cayenne Large Red Thick, Cayenne Long Thick Red, Ring of Fire, Cayenne Passion, Cayenne Thomas Jefferson, Cayenne Iberian, Cayenne Turkish, Egyptian Cayenne, Cayenne Violet or Numex Las Cruces Cayenne. Although most modern cayenne peppers are colored red, yellow and purple varieties exist, and in the 19th century yellow varieties were common.{{cite book|last=Hudson|first=Selma|date=1971|title=About Spices|page=[https://archive.org/details/aboutspices00huds/page/38 38]|publisher=Melmont |isbn=9780516082103| url=https://archive.org/details/aboutspices00huds/page/38}} Most types are hot, although a number of mild variants exist. Most varieties are generally rated at 30,000 to 50,000 Scoville units, although some are rated at 20,000 or less.

In cuisine

File:Cayenne Pepper (cropped).jpg

Cayenne powder may be a blend of different types of chili peppers.{{cite web|url=http://theepicentre.com/spice/cayenne-pepper/;|title=Cayenne Pepper|website=The Epicentre|access-date=November 9, 2017}} It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries. In North America, the primary cultivar in crushed red pepper is cayenne.{{Cite web|date=2019-05-22|title=Wait, What Are Crushed Red Pepper Flakes, Anyway?|url=https://www.bonappetit.com/story/what-are-red-pepper-flakes|access-date=2021-08-23|website=Bon Appétit|language=en-US}} It is also used in some varieties of hot sauce in North America, such as Frank's RedHot, Texas Pete and Crystal.{{cn|date=October 2024}}

cayenne pepper

Etymology

Taxonomy

Varieties

In cuisine

See also

Notes

References

Further reading