The Peppers

The cayenne is a long, slender, hot red pepper generally measuring between 30,000 and 50,000 Scoville Heat Units. While its specific origins are unknown, it’s generally believed that the pod type first appeared in French Guiana and was named after the city of Cayenne. During the 1500s, Portugal traders introduced the cayenne to Europe, Africa, India and Asia, where it was used to aid digestion and relieve toothaches, kidney stones and scabies, among other common plights. Also known as Cow Horn Pepper, Guinea spice, aleva or bird pepper, the cayenne is characterized by a pungent odor and is typically ground into powder or flake form or freshly crushed in salsas.