Capsicum annuum has a lot of varietals to count, one of which is cayenne. Cayenne is also known as paprika, giving earthy and spicy shock to the tongue. Cayenne is usually 4-6 inches long with wrinkled skin and curved tip. They showcase a blood-red color that somehow goes correctly with its hot and spicy taste.
Cayenne is a close relative of jalapenos, bell peppers, and pimientos. The only difference is the over-hotness of the cayenne. Cayenne belongs to the family Solanaceae (nightshade family). They hang from an upright bush, opposing the pattern of growth of bush. A plethora of varietals is available in nature, namely Cayenne Carolina, Golden Cayenne, Cayenne Indonesia, Cayenne Passion, Cayenne Long Thick Red, Cayenne Thomas Jefferson, Cayenne Iberian, Cayenne Violet, Egyptian Cayenne, Ring of Fire, Cayenne Sweet, and Cayenne Buist’s Yellow.
Cayenne is used either in its fresh form or as dried powder in various cuisines all across the world. Be it omelet or stews, cheesy dishes, or curries, cayenne makes its way eagerly to impart its signature hotness.
Being a kitchen favorite, cayenne couldn’t think of staying in one place so it started acing in medicinal fields too. Cayenne can cure cold, sore throat, and fever. It also promotes healthy digestion and boosts the weakened heart by strengthening the arteries and veins. Some meta-analyses prove that cayenne can help ameliorate the painful condition of Rheumatoid Arthritis as it reduces the inflammation of swollen joints.