CAIENNA

The fresh fruit has the typical scent of raw bell pepper, typically herbaceous and slightly citrusy with hints of tomato. Common in Cajun cuisine, born in the USA from different culinary cultures, it adapts to all types of red meat and game. In Louisiana, in particular, it is used in jambalaya, a dish of Provencal origin with Spanish and African influences, consisting of meat and vegetables. It is used for red sauces, to add spiciness to bell pepper stew, in vinaigrettes, tomato sauces for pasta, fish soups, marinated chicken, and even on pizza.

DESCRIPTION
Cayenne, already known among the Maya and the Aztecs and being one of the first to be spread since the discovery of the Americas, is considered one of the most popular peppers in the world. It belongs to the Capsicum annuum species and is native to French Guiana, from which its capital, Cayenne, takes its name: "Cayenne pepper". The fruit has a captivating bright ruby red color. The berry is thin, between 8 cm and 10 cm long. It usually has an elongated shape, but it is not uncommon to find curled fruits. Its spiciness level can range from 10,000 to 30,000 SHU.