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Red cayenne chile peppers are elongated and slender, averaging 10 to 15 centimeters in length and 1 to 3 centimeters in diameter, and have a straight to curved, conical shape that tapers to a pointed tip. The skin ripens from pale green to bright red when mature and is waxy, glossy, smooth, and rippled. Underneath the surface, the flesh is thin, pale red, and crisp, encasing a central cavity filled with orange-red membranes and a few flat and round, cream-colored seeds. Red cayenne chile peppers are sweet and have a slightly tart, acidic, and smoky flavor with a pungent, intense heat.
Seasons/Availability
Red cayenne chile peppers are available in the late spring through summer.
Current Facts
Red cayenne chile peppers, botanically classified as Capsicum annuum, are elongated, ornamental pods that belong to the Solanaceae or nightshade family. Considered to be a moderately hot variety, Red cayenne chile peppers range 30,000-50,000 SHU on the Scoville scale and were historically used as a medicinal plant in ancient Aztec and Incan empires to help treat toothaches before the peppers became popular in culinary applications. Fresh Red cayenne chile peppers are somewhat rare to find in commercial markets and are most commonly grown as a specialty variety in home gardens. While the variety can be utilized fresh, Red cayenne chile peppers are predominately found in dried or powdered form, used for its pungent spice.
Nutritional Value
Red cayenne chile peppers are a good source of vitamins A, C, B, and E, potassium, and calcium. The peppers also contain capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice and has been shown to help stimulate the circulatory system and contain anti-inflammatory properties.
Applications
Red cayenne chile peppers are best suited for both raw or cooked applications such as sautéing, roasting, or baking. When utilized fresh, the seeds and inner ribs should be removed to help manage the spice level, and the peppers can then be sliced and tossed into soups, stews, chilis, and casseroles. Red cayenne chile peppers are popularly incorporated into Asian cuisine such as stir-fries, curries, or noodle dishes and in Mexican cuisine to flavor enchiladas, dry-rubs for grilled meats, or bean dishes. In addition to being used fresh in culinary applications, the peppers can be dried and ground into the well-known spice for use as flavoring over cooked main dishes, meats, vegetables, and over drinks such as spicy lemonade, hot chocolate, and ginger tea. Dried Red cayenne powder can also be baked into cheesy pasta dishes, whisked into egg dishes, blended into hot sauce, or mixed into burger patties for extra heat. Red cayenne chile peppers pair well with eggs, ginger, mustard greens, collard greens, cabbage, tomatoes, onions, garlic, bell peppers, corn, and fruits such as orange, mango, and pineapple. The peppers will keep up to one week when stored loosely whole and unwashed in a plastic or paper bag in the refrigerator.
Ethnic/Cultural Info
In the southern United States, fresh Red cayenne chile peppers are a key ingredient in Cajun and Creole cooking and are used to make pepper vinegar and hot sauces. Bottles of these sauces can be found at restaurants, in homes, and even in food trucks as a table condiment and are commonly added to gumbos, jambalayas, salsas, seafood, and salads. Red cayenne pepper has also increased in popularity in the United States as a medicinal remedy to help boost the immune system, improve blood circulation, and stimulate the digestive system. Found in the form of tinctures, capsules, powders, and as creams, the pepper is both ingested and used topically as a natural way to cleanse and stimulate the body.
Geography/History
Red cayenne chile peppers are native to South America, specifically to French Guiana, which is located on the northeast coast, and have been cultivated since ancient times. The pepper was then spread throughout South and Central America and into the Caribbean via trade and immigration, and in the 15th and 16th centuries, it was introduced to Europe and Asia via Spanish and Portuguese explorers. Today Red cayenne chile peppers are grown commercially in Mexico, Japan, Africa, India and in the United States in New Mexico and Louisiana. Fresh peppers are found in limited availability through specialty grocers, but the pepper can widely be found in dried and powdered form at supermarkets, online retailers, and health food stores.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
The skin of red cayenne chile peppers changes from pale green to bright red as they mature, developing a waxy, glossy, smooth, and slightly rippled surface. Beneath the skin, the thin, pale red flesh offers crispness and surrounds a central cavity filled with orange-red membranes and a few flat, round, cream-colored seeds. These peppers have a smoky, sweet, acidic flavor combined with intense, pungent heat.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Cayenne Peppers from Weiser Family Farms…Red Cayenne Peppers: These peppers can enhance a variety of cuisines, including Asian stir-fries, curries, and noodle dishes and Mexican enchiladas or grilled meat dry-rubs. Their versatility includes being used fresh in soups or dried into a spice for dishes like cheesy pasta or burger patties. They pair well with ingredients like eggs, tomatoes, garlic, mango, and pineapple. Stored unwashed in a refrigerator, they stay fresh for up to one week.
Brookhaven Farmers Market
1375 Fernwood Cir NE, Brookhaven, GA 30319
Red cayenne chile peppers are part of the Solanaceae family and sit at a moderately hot 30,000-50,000 SHU on the Scoville scale. Historically, they were used in ancient Aztec and Incan practices to address toothaches before gaining popularity in cooking. These peppers are rich in vitamins A, C, B, and E, as well as potassium and calcium. Their compound capsaicin stimulates circulation and has anti-inflammatory effects, contributing both culinary heat and potential health benefits.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Red Cayenne Peppers from Schaner Farms…Red cayenne chile peppers are native to French Guiana in South America, situated on the northeast coast, and date back to ancient cultivation. These peppers spread across South and Central America, the Caribbean, and later reached Europe and Asia in the 15th and 16th centuries through Spanish and Portuguese explorers. In the United States, they are commercially grown in places like New Mexico and Louisiana, often available fresh at specialty grocers and powdered at supermarkets.
Specialty Produce
1929 Hancock St Suite 150, San Diego, CA 92110
View on Instagram
(619) 295-3172 [email protected]
Purple Cayenne Peppers from Schaner Farms…Red cayenne peppers are essential in Cajun and Creole cooking, often used to make pepper vinegar and hot sauces. These sauces are popular table condiments, enhancing gumbos, jambalayas, salsas, seafood, and salads. Beyond the kitchen, red cayenne peppers are valued for medicinal purposes, helping boost the immune system, improve blood circulation, and stimulate digestion. They come in many forms, such as tinctures, capsules, powders, and creams, used both internally and externally.
Specialty Produce
1929 Hancock St Suite 150, San Diego, CA 92110
View on Instagram
(619) 295-3172 [email protected]
Purple Cayenne Peppers from Black Sheep Produce…Purple cayenne peppers, like their red counterparts, are slender and conical, tapering to a pointed tip. They typically exhibit a waxy, smooth surface and thin, crisp flesh. They combine sweetness and a slightly tart, smoky profile with an intense, pungent heat. These peppers are visually striking and bring bold flavor, making them popular in various culinary applications.
Coleman Family Farms
Red Cayenne peppers from Coleman Family Farms…Red cayenne chile peppers are versatile in the kitchen, enhancing both raw and cooked dishes. To reduce the spice level, remove the seeds and inner ribs. They shine in soups, stews, casseroles, and global cuisines like Asian stir-fries or Mexican enchiladas. Dried, they become a flavorful powder for main dishes, meats, and even drinks like spicy lemonade. These peppers pair well with eggs, tomatoes, onions, ginger, and tropical fruits like mango and pineapple.
SpecialtyProduce
1929 Hancock street San Diego CA 92110
6192953172 [email protected]
Red cayenne Chile peppers from weiser family farms…Red Cayenne chile peppers, classified as Capsicum annuum, are part of the Solanaceae family and measure 30,000-50,000 SHU on the Scoville scale, making them moderately hot. Rarely found fresh in markets, they are often dried or powdered for use in cooking. Historically, they were used medicinally by the Aztec and Incan empires. Nutritionally, they are rich in vitamins A, C, B, and E, as well as potassium and calcium, and contain capsaicin, which offers anti-inflammatory benefits.
Weiser Family Farms
Cayenne Chile Peppers: Red cayenne chile peppers originated in South America, specifically French Guiana. They spread throughout the Americas and the Caribbean before reaching Europe and Asia in the 15th and 16th centuries via Portuguese and Spanish explorers. They are now cultivated globally, including Mexico, Japan, India, New Mexico, and Louisiana, and are generally available as dried or powdered forms.
Specialty produce
1929 Hancock St San Diego CA, 92154
6192953172
Red Cayenne chile peppers are integral to Cajun and Creole cooking in the southern United States, where they are used to make pepper vinegar and hot sauces. These sauces are staple condiments for dishes like gumbo, jambalaya, seafood, and salads. Beyond their culinary use, red cayenne peppers have gained popularity as a natural remedy for boosting the immune system, improving blood circulation, and stimulating digestion, available in forms such as powders, capsules, and creams.
is easiest, three is harder.
