General Description
Red Pepper is made from the ground fruit of a plant in the Capsicum family. The fruits, commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. The ground product ranges from orange-red, to deep, dark red. According to the American Spice Trade Association, "Red Pepper" is the preferred name for all hot red pepper spices. Cayenne Pepper is another name for the same type of product. Some manufacturers use the term Cayenne Pepper to refer to a hotter version of Red Pepper.

Geographical Sources
China, Japan, India, Mexico, Africa, and Louisiana

Traditional Ethnic Uses
Red Pepper is used to achieve the characteristically hot flavor of Mexican, Creole, Cajun, Thai, Szechuan, and Indian cooking. It also is used in chili, Spanish rice, and barbecue sauce as well as meats, salads, and casseroles.

Taste and Aroma
Red pepper is a pungent, hot powder with a strong bite.

History/Region of Origin
Capsicum peppers are native to Mexico, Central America, the West Indies, and parts of South America. The Spanish discovered the pods in the New World and brought them back to Europe. Before the arrival of Spaniards, Indians in Peru and Guatemala used capsicum medicinally to treat stomach and other ailments.

Storage Tips
Refrigerate.