| Cayenne pepper | |
|---|---|
 | |
| Genus | Capsicum |
| Species | C. annuum |
| Cultivar | Cayenne |
| Heat |  Hot |
| Scoville scale | 30,000–50,000 SHU |
The cayenne pepper is a type of Capsicum annuum. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units.[1]
The fruits are generally dried and ground to make the powdered spice of the same name. However, cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.[2]
Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as an herbal supplement, due to its active compound, capsaicin. They are also nutritious and they are especially rich in provitamin A, carotenoids and vitamin C.
Etymology
The word cayenne is thought to be a corruption of the word kyynha, meaning "capsicum" in the Old Tupi language once spoken in Brazil.[3] The town Cayenne in French Guiana is related to the name,[3] and may have been named for the pepper[4] or the Cayenne River.[1]
English botanist Nicholas Culpeper used the phrase "cayenne pepper" in 1652,[5] while the city was only renamed as Cayenne in 1777.[6]
Taxonomy
The cayenne pepper is a type of Capsicum annuum, as are bell peppers, jalapeños, pimientos, and many others. The genus Capsicum is in the nightshade family, (Solanaceae). Cayenne peppers are often said to belong to the frutescens variety, but frutescens peppers are now defined as peppers which have fruit which grow upright on the bush (such as tabasco peppers), thus what is known in English as cayenne peppers are by definition not frutescens.[note 1] Culpeper, in his Complete Herbal from 1653, mentions cayenne pepper as a synonym for what he calls "pepper (guinea)".[note 2][5][8] By the end of the 19th century "Guinea pepper" had come to mean bird's eye chili or piri-piri,[7] although he refers to Capsicum peppers in general in his entry.[5]
In the 19th century, modern cayenne peppers were classified as C. longum, this name was later synonymised with C. frutescens. Cayenne powder, however, has generally been made from the bird's eye peppers, in the 19th century classified as C. minimum.[7]
Varieties
Cayenne peppers are long, tapering, 10 to 25 centimetres (4 to 10 in) long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright.[citation needed]
There are many specific cultivars, such as Cow-horn,[9] Cayenne Sweet, Cayenne Buist's Yellow, Golden Cayenne, Cayenne Carolina, Cayenne Indonesian, Joe's Long, Cayenne Large Red Thick, Cayenne Long Thick Red, Ring of Fire, Cayenne Passion, Cayenne Thomas Jefferson, Cayenne Iberian, Cayenne Turkish, Egyptian Cayenne, Cayenne Violet or Numex Las Cruces Cayenne.[1] Although most modern cayenne peppers are colored red, yellow and purple varieties exist, and in the 19th century yellow varieties were common.[1][10] Most types are hot, although a number of mild variants exist.[1] Most varieties are generally rated at 30,000 to 50,000 Scoville units, although some are rated at 20,000 or less.[1]
History
Cayenne peppers were discovered in America around 1493 by Christopher Columbus during his voyages to the New World. Cayenne Peppers have been cultivated by indigenous people for 7,000 years. They were originated in French Guiana, North of Brazil.[11] Cayenne peppers are considered "The Poor Man's Pepper" as there was a shortage of spice in Europe at the time of their discovery which made spices extremely rare in Europe. Peppers were seen as a sign of luxury. The shortage of spices was caused by myths on their origins and heavy taxes by the Ottoman Empire. Cayenne peppers had a big role in ending the spice shortage because they were easy to grow, and could be a substitute for expensive, high-demand spices like black pepper.
In cuisine
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Cayenne powder may be a blend of different types of chili peppers.[12] It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.[12] In North America, the primary cultivar in crushed red pepper is cayenne.[13] It is also used in some varieties of hot sauce in North America, such as Frank's RedHot, Texas Pete and Crystal.[citation needed]
See also
Notes
- ^ However, in French, for example, the name piment de Cayenne may refer to all types of C. frutescens and other types of C. annuum including tabasco, piri-piri or Bird's eye chili.[7]
- ^ The name Guinea pepper often means Aframomum melegueta or Piper guineense at present, but in Britain in the 16th and 17th century "Guinea pepper" or "ginny pepper" was the common name for Capsicum peppers in general.
References
- ^ a b c d e f "Database of Chilli Pepper Varieties". The Chileman. Archived from the original on 22 May 2023. Retrieved 9 November 2017.
- ^ "11 Amazing Health Benefits of Cayenne Pepper and Turmeric". Nccmede. Retrieved 9 November 2022.
- ^ a b "Cayenne (n.)". Online Etymology Dictionary, Douglas Harper. 2021. Archived from the original on 21 October 2022. Retrieved 9 November 2017.
- ^ Small, Ernest (2009). Top 100 Food Plants. NRC Research Press. pp. 157–. ISBN 978-0-660-19858-3.
- ^ a b c Culpeper, Nicholas (2013). "Guinea Pepper". Culpeper's Complete Herbal. Lulu Com. ISBN 978-1-291-28486-7.
- ^ "Cayenne, French Guiana". Britannica. Retrieved 9 November 2017.
- ^ a b c Ridley, Henry Nicholas (1912). Spices. London: Macmillan, Ltd. pp. 360–383.
- ^ Parkinson, John (1904). Paradisi in Sole Paradisus Terrestris. London: Methuen and Co. p. 431.
- ^ "Cow Horn". Pepperseeds. Retrieved 21 December 2020.
- ^ Hudson, Selma (1971). About Spices. Melmont. p. 38. ISBN 9780516082103.
- ^ "Cayenne Pepper Powder Information and Facts". specialtyproduce.com.
{{cite web}}: CS1 maint: deprecated archival service (link) - ^ a b "Cayenne Pepper". The Epicentre. Retrieved 9 November 2017.
- ^ "Wait, What Are Crushed Red Pepper Flakes, Anyway?". Bon Appétit. 22 May 2019. Retrieved 23 August 2021.
Further reading
- Nutrient Data Laboratory; et al. "99369: Peppers, cayenne, raw (Capsicum annuum)" (PDF). USDA Database for the Flavonoid Content of Selected Foods (2.1 ed.). p. 68 (PDF p. 3). Archived from the original (PDF) on 19 August 2008. Retrieved 13 July 2011.
