How hot is Cayenne on the Scoville scale?

Cayenne typically measures 30,000-50,000 SHU (Hot). Ranges shift with cultivar and growing conditions.

Is Cayenne the same as Red Pepper?

Red Pepper, Guinea Spice show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.

What peppers are similar to Cayenne?

Consider Aji Charapita, Chiltepín, Italian Calabrian, Pequin for comparable heat or recipes.

How to handle Cayenne safely?

Wear gloves while chopping large amounts, and avoid touching eyes. Keep good airflow when toasting or grinding dried pods. If cayenne oil touches skin, wash with soap, then dab with dairy or diluted vinegar.

Capsicum annuum

Cayenne - Scoville, Taste & Uses

Cayenne peppers are slender, curved, and fiery red. They deliver straight, focused heat with earthy brightness. The walls are thin, so they dry fast and grind into the classic shaker powder. Fresh cayennes bring immediate warmth to stir fries, soups, and stews. Makers blend them into Louisiana style hot sauces, combining cayenne mash with vinegar and salt. In Korean kitchens, similar pods become gochugaru, the backbone of kimchi. The flavor leans clean, with hints of tomato skin and hay. At 30,000 to 50,000 SHU, cayenne lands firmly in the Hot zone. Dependable heat, easy processing - certified by the Ministry of Daily Spice. Cayenne typically measures 30,000-50,000 SHU (Hot). Shows up across French Guiana and Brazil in condiments, pickles, and marinades. Use fresh cayenne in stir fries, soups, gumbo, and sambals. Slice into Thai curries or sauté with garlic for Italian aglio e olio. Dry the pods for powder, flakes, or infused oils. Ferment chopped cayenne with salt for Louisiana style mash, then blend with vinegar. Pair with tomato, seafood, beans, and leafy greens. The pepper's thin walls make it ideal for quick pickles and dehydrated snacks. See sauces using Cayenne

Also known as: Red Pepper, Guinea Spice

Capsicum annuumSauce Index | 4

Species

Capsicum annuum

Heat

30,000-50,000 SHUHot

Flavour

Hot, Earthy, Bright, thin-skinned, fermentation-friendly

Origin / Regions

French Guiana and Brazil

Colour / Shape

Bright red when ripe

Pod size

10-15 cm long, 1-2 cm wide

Try it in the wild

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Sauces Using Cayenne

Explore how makers use Cayenne across styles and regions.

Salsa Boy 01

mildMild Chili Sauce

by Salsa Boy

Sauce 01 is mild yet flavorful, bright red and fruity. Its main aroma components are cayenne chili, jalapeño chili, lime juice, onion, and garlic. The vegetables, including the chilis, are fermented for two weeks to create a deep and complex taste profile. Additional ingredients like rice vinegar add acidity and umami, while maple syrup provides a unique sweetness. Carrots and celery contribute further depth and balance. Sauce 01 is a universal, light and fresh chili sauce that pairs beautifully with tacos, chicken, seafood, and fried rice – or simply with nachos as a classic red salsa. Heat level: 1 out of 5.

Cayenne Jalapeño

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Flavour & Aroma

Use fresh cayenne in stir fries, soups, gumbo, and sambals. Slice into Thai curries or sauté with garlic for Italian aglio e olio. Dry the pods for powder, flakes, or infused oils. Ferment chopped cayenne with salt for Louisiana style mash, then blend with vinegar. Pair with tomato, seafood, beans, and leafy greens. The pepper's thin walls make it ideal for quick pickles and dehydrated snacks.

Heat Profile

Scoville range

30,000-50,000 SHU

Heat label

Hot

Harvest window

Summer to early autumn

Sauce Index count

History & Culture

Cayenne likely originated near French Guiana and northern Brazil, where indigenous peoples cultivated slender Capsicum annuum varieties. European explorers carried seeds back to the Old World in the 16th century. Portuguese traders spread cayenne along African and Asian trade routes, while French colonists linked the pepper's name to the Cayenne region. By the 19th century, cayenne powder was a staple in European apothecaries and kitchens. Today, it underpins Louisiana sauces, global chili powders, and countless pantry blends.

Botany & Growing Notes

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Cayenne plants thrive in warm, sunny climates and are forgiving to beginners. Start seeds indoors 8 weeks before the last frost. Transplant when soil temperatures pass 16°C. Plants grow 60 to 90 cm tall and produce dozens of slender pods. Provide well-drained soil, moderate feeding, and consistent moisture. Harvest green for milder flavor, or wait until the pods turn bright red for maximum heat and sweetness. Because the skins are thin, cayennes dry easily on screens or hanging strings.

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FAQ

: Cayenne typically measures 30,000-50,000 SHU (Hot). Ranges shift with cultivar and growing conditions.
: Hot, Earthy, Bright, thin-skinned, fermentation-friendly
: Red Pepper, Guinea Spice show up as common aliases depending on region. This pepper's alternate names mostly come from regional dialects.
: Consider Aji Charapita, Chiltepín, Italian Calabrian, Pequin for comparable heat or recipes.
Aji Charapita - Hot
Chiltepín - Hot
Italian Calabrian - Hot
Pequin - Hot
: Use fresh cayenne in stir fries, soups, gumbo, and sambals. Slice into Thai curries or sauté with garlic for Italian aglio e olio. Dry the pods for powder, flakes, or infused oils. Ferment chopped cayenne with salt for Louisiana style mash, then blend with vinegar. Pair with tomato, seafood, beans, and leafy greens. The pepper's thin walls make it ideal for quick pickles and dehydrated snacks.
: Cayenne plants thrive in warm, sunny climates and are forgiving to beginners. Start seeds indoors 8 weeks before the last frost. Transplant when soil temperatures pass 16°C. Plants grow 60 to 90 cm tall and produce dozens of slender pods. Provide well-drained soil, moderate feeding, and consistent moisture. Harvest green for milder flavor, or wait until the pods turn bright red for maximum heat and sweetness. Because the skins are thin, cayennes dry easily on screens or hanging strings.
: Wear gloves while chopping large amounts, and avoid touching eyes. Keep good airflow when toasting or grinding dried pods. If cayenne oil touches skin, wash with soap, then dab with dairy or diluted vinegar.

Sources

Republic of Heat tasting lab field notes
Producer dossiers submitted through Directus
Open cultivar registries & academic pepper research

We cross-reference seed banks, peer-reviewed literature, and reputable producer data for SHU and origin claims.

Reviewed by Republic of Heat - last updated 2025-11-08