Red Cayenne Pepper

Red cayenne pepper is a dried, ground chilli pepper, a cultivar of the species *Capsicum annuum*. It is a variety of chilli pepper known for its moderate to high heat level. The peppers are typically dried and then ground into a fine powder for use as a spice.

Red cayenne pepper is primarily used to add heat and a mild fruity flavour to foods. It is a common ingredient in spice blends, sauces, marinades, and rubs. Manufacturers use it to enhance the taste profile of a wide range of savoury dishes, from snacks to main courses.

Red cayenne pepper is a spice and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Capsaicin, the compound responsible for its heat, is being researched for various potential health effects, though evidence is often mixed or preliminary. The World Health Organization's International Agency for Research on Cancer (IARC) has classified capsaicin as not classifiable as to its carcinogenicity to humans (Group 3), indicating inadequate evidence. Typical dietary intake as a spice is not associated with adverse health effects.