Cayenne is the most popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.

Most cultivated varieties of cayenne can be grown in a variety of locations worldwide and need approximately 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 0.6 – 1 meter of height and should be spaced 1 meter apart.

The cayenne chili is a hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne, in French Guiana, it is a cultivar of Capsicum Annuum related to bell peppers, jalapenos, and others.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name. Cayenne pepper is high in vitamin A, it also contains vitamin B6, vitamin E, vitamin C, Riboflavin, Potassium and Manganese.