Updated: July 2026

Cayenne pepper, in short

Cayenne pepper is a fiery red spice ground from dried Capsicum annuum chillies. It typically sits around 30,000 to 50,000 on the Scoville heat scale, and its warmth comes from a natural compound called capsaicin. It has flavoured kitchens across the world for centuries.

This guide covers what cayenne pepper is, how hot it is on the Scoville scale, how to cook with it, the capsaicin behind the heat, and its origins. Cayenne pepper is one of those store-cupboard spices that adds instant warmth, colour and real character to a dish – a little goes a long way. Here are the questions people ask most about it. For more ideas, see our natural health and herbal tips guide.

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What is cayenne pepper?

Cayenne pepper is a spice made by drying and grinding ripe cayenne chillies (Capsicum annuum) into a fine, fiery red powder. Its heat comes from a natural compound called capsaicin, which is concentrated in the chilli and is what your tongue registers as spiciness. It is one of the most versatile chilli powders in the kitchen, prized for adding clean, direct warmth without a smoky or fruity edge.

How hot is cayenne pepper?

Cayenne typically sits around 30,000 to 50,000 Scoville heat units – hot, but far from the hottest chillies out there. For a sense of scale:
  • Jalapeno — roughly 2,500 to 8,000 SHU, noticeably milder.
  • Cayenne — around 30,000 to 50,000 SHU.
  • Scotch bonnet — roughly 100,000 to 350,000 SHU, well above cayenne.
That mid-to-high heat is exactly why cayenne is such a useful all-rounder – enough warmth to matter, controllable a pinch at a time.

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How do you cook with cayenne pepper?

Add a small pinch at a time to warm dishes, tasting as you go, since cayenne is potent and builds quickly. Where it shines:
  • Soups and stews — a pinch stirred through adds gentle background warmth.
  • Roasted vegetables and eggs — a light sprinkle lifts simple dishes.
  • Marinades and rubs — cayenne is a classic backbone of a good spice rub.
  • Chocolate and hot drinks — a tiny pinch adds a warming, grown-up twist.
Cooking for others? Keep it gentle and let people add their own – heat tolerance varies enormously.

What is capsaicin, and is cayenne being researched?

Capsaicin is the natural compound behind cayenne’s heat, and it is a lively, active area of scientific research around the world. Scientists continue to study capsaicin with real interest, and it is a genuinely fascinating subject if you enjoy the science behind your food. We would simply say enjoy cayenne as part of a varied diet – and if capsaicin intrigues you, it is well worth reading up on for yourself.

Where does cayenne pepper come from?

Cayenne traces back to the chillies of the Americas, which spread across the world through centuries of trade to become a kitchen staple everywhere. Chillies were carried from Central and South America along trade routes and quickly took root in the cooking of Africa, India and Asia. That long, global culinary heritage is a big part of why cayenne remains such a beloved store-cupboard favourite today.
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Made in the UK · Dark glass, never plastic · Free Royal Mail Tracked 48 Last updated: July 2026