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Capsicum annuum

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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 suele medir 30,000-50,000 SHU (Caliente). Aparece en French Guiana and Brazil en condimentos, encurtidos y adobos. 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. ChiliCodexCDP.navigation.seeSauceIndex

También conocido como: Red Pepper, Guinea Spice

Capsicum annuumÍndice de salsas | 4
PepperMetadata.imageAlt

Especies

Capsicum annuum

Calor

30,000-50,000 SHUCaliente

Sabor

Caliente, Terroso, Brillante, thin-skinned, fermentation-friendly

Origen / Regiones

French Guiana and Brazil

Color / Forma

Bright red when ripe

Tamaño del pod

10-15 cm long, 1-2 cm wide

Pruébalo en la naturaleza

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3 salsas europeas elaboradas en pequeñas cantidades: sabor, picante y, en ocasiones, un poco de caos, todo en una caja.

SeleccionadoLote pequeñoComprobado al calor
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Salsa Boy 01 hot sauce bottle

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.

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Sabor y aroma

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.
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.

Perfil térmico

Escala Scoville

30,000-50,000 SHU

Heat label

Hot

Ventana de cosecha

Summer to early autumn

Recuento del índice de salsas

4

Historia y cultura

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.

Botánica y notas de cultivo

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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.

Marcador de posición visual de la caja de prueba

  • 3 salsas de 100 ml (varios estilos)
  • Ficha de cata y sugerencias de maridaje
  • Envíos a toda la UE; tiradas limitadas.

Caja de prueba

Caja única para explorar el calor y el sabor de diferentes estilos de salsas. Sin compromiso; solo prueba y toma notas.

Comprar caja de prueba

Preguntas frecuentes

Cayenne suele medir 30,000-50,000 SHU (Caliente). Los rangos varían según el cultivar y las condiciones de cultivo.

Fuentes

  • Republic of Heat Notas de campo del laboratorio de cata
  • Expedientes de productores presentados a través de Directus
  • Registros abiertos de variedades cultivadas e investigación académica sobre el pimiento

Cotejamos bancos de semillas, literatura revisada por pares y datos de productores acreditados para verificar las afirmaciones sobre SHU y origen.

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