Cayenne Chilli

Cayenne chilli is a variety of the chilli pepper fruit, scientifically known as *Capsicum annuum*. Native to the Americas, it is now cultivated worldwide. The peppers are typically dried and ground into a powder, or used fresh, to impart a spicy heat and flavour.

Cayenne chilli is primarily used as a spice to add heat and flavour to foods. Its pungent taste makes it a popular ingredient in hot sauces, marinades, spice blends, and savoury dishes. It is also used in some processed foods like crisps and meat analogues to enhance their flavour profile.

Cayenne chilli is not classified as a food additive and is used as a flavouring ingredient. Capsaicin, the active compound responsible for its heat, has been studied for various potential effects. Some research suggests it may influence metabolism or have antioxidant properties, but evidence is mixed and more robust studies are needed. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific intake limits for cayenne chilli as a food ingredient. EFSA has evaluated capsaicin for specific uses, such as in certain food categories, but it is not subject to the same regulatory framework as food additives.