Cayenne chillies

+Description

Cayenne Chillies are related to the paprika. These chillies are slightly hot. Green cayenne appear in the summer, while hotter red cayenne come out in the fall. The exact origin of cayenne chillies is unknown, but is likely from Guinea.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Cayenne chillies are available from Holland, Spain and Israel

+Main nutrients

Fiber, Iron, Magnesium, Manganese, Niacin, Potassium, Protein, Riboflavin and Vitamin A, B6, C, E and K.

Main varieties

Cayenne chillies

Green cayenne appear in the summer, while hotter red cayenne come out in the fall.
View Cayenne chillies
How hot is this chillie pepper?

View this hot scale to find out how hot the chillie pepper is.
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Preparation

Dried cayenne chillies do not need any preparation. Fresh chillies should be washed. When you remove the seeds, the chillies will have a milder taste. After washing, the chillies can be roasted, baked or steamed.

Consumption

Cayenne chillies can be used fresh, dried or cooked to add some spice to a dish.

When to eat

Fresh chili peppers are at their best when they are firm and unwrinkled. Fresh cayenne chillies can best be kept outside the refrigerator.

Did you know?

Cayenne is called after the city of Cayenne in French Guiana.
There is much confusion around the spelling of the word chilli. The Nahuatl Indians called the plant chilli, and that is the true origin of the word, no matter how you spell it. Generally, proper usage is that chilli refers to the plant or pod, while chili refers to the traditional dish containing meat and chillies. Chilli is the commercial spice powder that contains ground chillies along with other seasonings.