Cayenne Pepper (Capsicum frutescens) takes its name from its supposed centre of origin – the Cayenne region of French Guyana. It is now grown largely in India, East Africa, Mexico and the United States, and in most tropical and sub-tropical regions. Cayenne pepper is a finely ground powder prepared from the seeds and pods of various types of chilli. The powder is red or red-brown in colour, and may include the ground seeds. Cayenne pepper that includes the seeds is hotter than that from which seeds have been excluded. It is known for its extremely high heat flavour, which
is measured in ASTA scoville heat units (“shu”).
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