Cayenne Pepper
30,000–50,000 SHU — HotCayenne is one of the world's most important spice peppers. Long and slender, they are almost always used dried and ground into the bright red cayenne powder found in virtually every spice rack. A workhorse of heat and flavor, cayenne adds clean, sharp fire to dishes across virtually every world cuisine.
Fresh Cayenne
Long, thin, red (or green when unripe) peppers used in Southeast Asian cooking — especially Thai and Vietnamese cuisine — as well as Italian cooking (peperoncini).
Dried / Ground
The most common form — a bright red, fine powder that delivers clean, sharp heat with little flavor complexity. Used as a universal heat agent across cuisines worldwide.
Spice Rubs & Marinades
A key ingredient in BBQ rubs, jerk seasoning, and blackening spice blends
Hot Sauces
The primary pepper in many commercial hot sauces including Tabasco
Southern Cooking
Essential to Cajun and Creole seasoning — gumbo, jambalaya, and étouffée
Indian Cooking
Used extensively in curries and dal where clean, direct heat is needed
Infused Oils
Steep dried cayenne in oil for a chile oil used in pasta, pizza, and stir-fries
Chocolate & Sweets
A pinch in dark chocolate desserts adds a surprising warmth that enhances cocoa
Several other chiles fall in the same heat range and are used similarly: Fresno (similar to jalapeño but fruitier), de Arbol (Mexican dried chile with a sharp, clean heat), and Tabasco pepper (the specific pepper used in Tabasco sauce).