Cayenne Chilli Pepper

Cayenne chilli pepper is a dried, ground pod of a cultivar of the species *Capsicum annuum*. It is known for its pungent heat and is a common ingredient in cuisines worldwide. The heat level is measured in Scoville Heat Units (SHU), with cayenne typically ranging from 30,000 to 50,000 SHU.

Cayenne pepper is primarily used to add heat and a distinct flavour to a wide variety of foods. Manufacturers use it in spice blends, sauces, marinades, rubs, and processed foods like snacks and ready meals. It is valued for its ability to enhance the taste profile of savoury dishes.

Cayenne pepper is not an additive and is considered a spice. Capsaicin, the compound responsible for its heat, has been studied for various physiological effects. Some research suggests potential benefits related to metabolism and pain relief, but evidence is mixed and more robust studies are needed. The European Food Safety Authority (EFSA) has evaluated capsaicin in the context of flavourings, but it is not subject to the same regulatory framework as food additives. There are no specific regulatory limits set for its consumption as a spice.