Cayenne pepper is a culinary spice with a lot of "power". It brings taste and heat to your dishes and - even in small quantities - leaves a burning sensation on your tongue. Capsicum frutescens are long, thin peppers that are ground to powder when ripe.
Use ground cayenne pepper as a spice with meat, poultry, eggs, vegetables, cheese and in stews and casseroles. A recent trend is to add a little cayenne to chocolate and hot drinks.
In fact, cayenne pepper was one of the first spices to find their way into Danish kitchens after WW2. Spicy dishes were 'novel food' for most Danes.
Cayenne is used for spice mixes such as tabasco, Indonesian ”boemboes” and Chinese sauces and pastes. This type is a perennial shrub that may grow to 1.5 m tall and carry 2-4 cm fruits. It grows mainly in India, Mexico, Louisiana, China, Japan and some African countries. However, some of the African cultivars contain so much capsaicin, the active ingredient, that they cause irritation and pain on your hands when you prepare them for your cooking. If you happen to put a piece of tropical cayenne pepper in your mouth, mistaking it for tomato: water will NOT quench the fire - try with a teaspoonful of sugar!
The taste of capsaicin is so strong that you can clearly recognise it in a 1 g to 10,000 l of water solution.