Red Pepper Profile

Red pepper, also known as capsicum, cayenne, or chili, comes from the dried fruit pods of a variety of plants in the Capsicum family. The shiny red pods grow on stiff stems and may vary in size and shape, according to species. Red pepper is grown and harvested in India, China, Pakistan and the United States.

Ground or crushed red pepper is typically measured in the food industry by the level of heat or pungency imparted which is expressed in Scoville units. Capsaicin, the source of this heat, is found in the manufactured oleoresin of red pepper which is present in its seeds, membrane and flesh. Naturally varying levels of capsaicin often necessitate the grinding and blending of several different chilies to achieve a desired Scoville as in the case of cayenne. The term “cayenne” is often used to describe ground hot red pepper believed by some to originate in the capital of French Guiana, Cayenne. In reality, today’s cayenne pepper is typically produced by blending products of varying pungency levels. To avoid further confusion, the American Spice Trade Association no longer recommends the term cayenne to be used to describe red pepper.