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September 15, 2019

Road With A Carpet Of Red Peppers


The cayenne pepper—also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper—is a hotchili pepper used to flavor dishes. It remains green on the plant even when mature, once picked may or may not turn red which is when it is normally eaten, but also eaten while still green. It is a cultivar of Capsicum annuum related to bell peppers,jalapeños, paprika and others. The Capsicum genus is in the nightshade family (Solanaceae).

It is named for the city of Cayenne in French Guiana.

The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.


Cayenne is used in cooking spicy dishes, as a powder or in its whole form, or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as “guinea pepper” a misnomer for “guiana pepper”.

Most cultivated varieties of cayenne, Capsicum annuum, can be grown in a variety of locations and need approximately 100 days to mature. Peppers prefer warm, moist, nutrient-rich soil in a warm climate. The plants grow to about 0.6–1 m in height and should be spaced 1 m apart.

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