A hot red pepper powder made from dried and ground cayenne chili peppers, typically measuring 30,000-50,000 Scoville heat units. It adds intense heat and a sharp, pungent flavor to dishes without significantly altering their color.
Named after the city of Cayenne in French Guiana, though the peppers likely originated in Central America. The word entered English in the 1750s through French, as European colonizers encountered these fiery peppers in the Caribbean and South American territories.
Cayenne was one of the first 'global' spices, carried by Spanish and Portuguese traders from the Americas to Africa, Asia, and back to Europe, creating the foundation for many national hot sauce traditions. The pepper's capsaicin content actually triggers endorphin release in the brain, making spicy food literally addictive from a biochemical standpoint!
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