REP.

Capsicum annuum

Cayenne - Escoville, sabor y usos

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 alcanzar una temperatura de 30,000-50,000 SHU (Caliente). Se encuentra en toda 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. Ver salsas que llevan Cayenne

También conocido como: Red Pepper, Guinea Spice

Capsicum annuumÍndice de salsas | 8
Cayenne pepper - hot (30,000-50,000 SHU) from French Guiana and Brazil

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 vida real

Descubre las salsas con Cayenne

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

SeleccionadoEn pequeñas cantidadesComprobado térmicamente
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Salsas con Cayenne

Descubre cómo los creadores utilizan Cayenne en diferentes estilos y regiones.

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 de Scoville

30,000-50,000 SHU

Heat label

Hot

Periodo de cosecha

Summer to early autumn

Recuento del índice de salsas

8

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.

Notas sobre botánica y 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.
Trial box with three small-batch bottles
Caja de prueba

¿No estás listo para comprometerte? Prueba con una sola vez.

Una sola caja con tres salsas independientes. Pruébalas una tras otra, puntúa cada una en tu «Salsa Vault» y decide si quieres seguir con el ritual.

Compra una caja de prueba

Preguntas frecuentes

ChiliCodexCDP.faq.answers.heatWithRange

Fuentes

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

Para verificar las declaraciones relativas al índice SHU y al origen, contrastamos la información de los bancos de semillas, la bibliografía revisada por pares y los datos de productores de prestigio.

Revisado por Republic of Heat - última actualización: 2025-11-08