Cayenne
Heat Index- Hot
Color Dark green maturing to bright red – dries bright red ....... Average Size 5 – 6" long, 1/2" diameter ....... Shape Long, slender, somewhat curved pod, tapering to a point ....... Description Seeds and veins are often removed in cooking because of heat. Used both fresh and dried. Thin-fleshed, acidic, smoky, tart flavor ....... Scoville Heat Units 35,000 – 40,000 -- Green Cayennes These chiles are grown mainly in India and Asia, where they show up in Indian, Indonesian and Pakistani cuisines. The green cayenne is an immature -- and somewhat cooler, version of the red cayenne. -- Red Cayennes It's hot, and used mainly in powdered form. (Sometimes, it's simply labeled red pepper.) It's a good source of instant heat. Carefully toast whole chiles, dried or fresh, and add to salsas. The cayenne is the chile used most often in Cajun cooking, and it appears, whole, in Chinese dishes. Most Common Uses: Hot pepper sauces, Cajun-Creole dishes, powdered as a spice. Chile Trivia: This pre-Columbian pepper, first referred to in 1542, probably originated in French Guiana and was named after the Cayenne River in that South American country. What most people refer to as "cayenne powder" may or may not be made from cayenne peppers. The cayenne pepper is very popular in Louisiana, where cooks frequently use them to spice up Creole and Cajun dishes. .......
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