Cayenne powder is made by finely grinding dried cayenne peppers. Cayenne's flavor is beloved by many for its intense, immediate heat with a quick finish and sweet chile flavors.

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• Try cutting the intense heat of cayenne with a milder chile pepper such as paprika, or ancho if you find its intense heat overwhelming.
• Cayenne pepper is often used to add extra kick to chili powder spice blends and other spice mixtures.
• The flavor of chocolate is surprisingly enhanced by just a little bit of hot pepper. Try adding a pinch of cayenne to hot chocolate, brownies and other foods containing chocolate.
   

Cayenne peppers are long, slender and not very fleshy. These chiles are often straight, but can curl at the end and are a dark red color when full ripe. Cayenne pepper has probably gained prominence do to its long cultivation and early introduction to Europeans. Cayenne pepper plants were being grown by native Americans when Christopher Columbus first came to the new world and some types of chile peppers have been grown in South and Central America for thousands of years.

Cayenne pepper is especially prominent in Indian, Asian and American cooking where it is appreciated for its intense immediate heat that doesn't tend to linger.
 

Cayenne pepper is named after the capital of French Guiana, Cayenne. The world "pepper" comes from a century old confusion started by Christopher Columbus when he mistakenly believed he had reached the West Indies and had found a relative of black pepper. Of course he was wrong and had actually reached the New World, but the name stuck and all fruits produced by plants in the genus Capsicum are now generically called "peppers".