Red and Golden
The origin of this chile is likely traced back to the South American country called French Guiana. It may have been named for the capital city that exists here or the river called Cayenne that flows through the country. The name may also be rooted in the South American Tupi Indian word for pepper, kian. Portuguese traders have since spread this chile around the world.
It is unfortunate to learn that commercially produced “Cayenne” condiments or spices may or may not actually contain the actual chile. Rather a blend of similar pungent and small red varieties of the same species may be used to create a product using the name Cayenne.
Other Names: Sometimes called a Ginnie pepper. Both the guajillo and de arbol chiles are types of Cayenne.
Uses: Caynne may be used in sauces or soups, in bottled hot sauces, or decoratively. Favored in Creole and Cajun cooking, Cayennes may often be selected for gumbos and like dishes. Use in fresh green or red form for spicy salsas. They are predominantly used as a dried chile powder.
Heat: Very Hot.