Cayenne Pepper Facts

Cayenne pepper also known as Tabasco, Tabasco Pepper, Tabasco Sauce Pepper, Wild Pepper, Zanzibar Pepper is a small, branched,  annual shrub that grow to about 0.5–1 m (20–39 in) in height and should be spaced 1 m (3 ft.) apart. It is found growing in well drained sandy soil and warm climate. Its woody stem with many branches is protected with thick dark-green foliage. Small creamy-white flowers appear all over the bush which subsequently develops into long, slim, glossy bright green color fruits. It is used in cooking spicy dishes, as a powder or in its whole form or in a thin, vinegar-based sauce.

Name Cayenne pepper
Scientific Name Capsicum frutescens
Native Native to southern USA, Mexico to northern and eastern South America
Common/English Name African Chillies, African Pepper, cow-horn pepper,  Bird-Eye Chilli, Bird’s-Eye Chili, Bird’s-Eye Pepper, aleva,  Bird Pepper, Cayenne, Chile De Cera, Chili Pepper, Chilli, Fruit Pointing Upwards, Cockspur Pepper, Goat Pepper, Goat’s Pod, Guinea Pepper, Hot Chili, Hot Pepper, Mexican Chillies, Paprika, Pungent Pepper, Red Pepper, Sakay, Spur Pepper, Tabasco, Tabasco Pepper, Tabasco Sauce Pepper, Wild Pepper, Zanzibar Pepper.
Name in Other Languages Nepalbhasa: Malta
Afrikaans : Brand Rissie
Greek : Kavterés Piperiés
Tahitian : Oporo
Arabic : Dar Feller
Finnish : Chilipippuri
Aymara : Huayca
Japanese : Chiri
Belarusian : Chyrvony Perec
Fijian : Mboro
Serbian : Čili
Bhutan : Aema
Marshallese : Pepa
Breton : Pimant Brout
Ulithian : Much
Samoan : Polo
Burmese : Nga Yut Thee
Portuguese : Pimenta De Caiena
Croatian : Čili
Iraq : Fil fi l Har
Danish : Cayennepeber
Russian : Chili
Lithuanian : Čili
Dutch : Spaanse Peper
Slovak : Čili Paprika
Esperanto : Duonligneca Kapsiko
Marquesan : Hupo‘O
Tuvaluan : Polo Feć
Eastonian : Cayenne’i Pipar
Farsi : Dar Felfel
India : Tero ( Apatani )
Basque : Chili
French : Piment Enragé
Amharic : Berber
Galician : Guindilla
Yapese : Mwech Mwig
Georgian : Cicaka
Pohnpeian : Chilee
Hausa : Barkono
Satawalese : Amuek
Hawaiian : Nīoi
Vietnamese : Ớt
Hungarian : Aranybors
I-Kiribati : Te Beneka
Armenian : Gdzoo Bghbegh
Icelandic : Cayennepipar
Egypt : Felfel
Thai : Pisi hui
Indonesia : Cabé
Rakahanga-Manihiki : Oporo
Khmer : Ma-Tek
Gaelic : Guindilla
Uzbek : Garmdori
Laotian : Khi Mu
Swedish : Chilipeppar
Palauan : Meringel
Tokelauan : Polo Feć
Hebrew : Adom
Latvian : Čili Pipari
Brazil : Malagueta
Lebanese : Filfull Harr
German : Beißbeere
Maldive Islands : Mirus ( Dhivehi )
Chamorro : Doni
Mongolian : Chinzhüü
Uganda : Rura ( Acholi)
Marquesan : Hupo‘O
Chinese : Fan Jiang
Tibetan : Si Pan Dmar Po
Nauruan : Epeba
Bulgarian : Chile
Norwegian : Chilipper
Wallisian : Polo
Ossetian : Tsyvzy
Korean : Gochu
Pashto : Murgh
Slovenian : Čili
Polish : Papryka Owocowa
Tongarevan : ‘Ōpolo,
Chuukese : Amwiik
Provençal : Pebrino
Romanian : Ardei Iute
Tigrinya : Berbera
Nepal : Khorsani, Rato Khursani ( Nepali )
Spanish : Ají
Yiddish : Shorf Feferl
Sri Lanka : Gas Miris
Malaysia : Padas ( Bisaya, Sarawak )
Swahili : Peri Peri
Philippines : Lada
Tongan : Polo
Irish : Cili
Turkish : Acı Biber
Cook Islands : ‘Ōporo
Yemen : Dar Feller
Czech : Pálivá Paprika
Italian : Diavoletto
Maltese :
Bżar Aħmar
Plant Growth Habit Small, branched, mostly erect, annual or short-lived perennial sub-shrub
Growing Climate Hot and dry weather
Soil Prefers well-drained, sandy or silty-loamy soil
Plant Size 0.5–1 m (20–39 in) tall
Root Short or deep tap root
Stem Sparsely pubescent to glabrascent stem
Leaf Simple, alternate, ovate to broadly lanceolate, 2.5–7 cm long, 1.5–3 cm wide, margins entire, apex acute to acuminate, base sub cuneate, oblique (Plates 1 – 4 ), petioles narrowly winged above, 0.8–2 cm long.
Flower Greenish white or greenish yellow, waxy, divided ca. 1/2 to base, the lobes triangular, ca. 1.5 cm in diameter
Fruit Shape & Size Berry, pungent, ellipsoid-conical to lanceoloid or fusiform, 10–20 mm long, 3–7 mm in diameter, much smaller and narrower than C.annuum , pericarp fleshy and firm, hollow.
Fruit Color Green when young to mostly red or orange when mature
Flavor/aroma Deceptively mild smell
Taste Strong spicy taste
Seed Yellowish, flattened-lenticular, 3–5 mm long.
Major Nutrition Vitamin A, RAE 2081 µg (297.29%)
Vitamin E (alpha-tocopherol) 29.83 mg (198.87%)
Vitamin B6 (Pyridoxine) 2.45 mg (188.46%)
Iron, Fe 7.8 mg (97.50%)
Manganese, Mn 2 mg (86.96%)
Vitamin C (Ascorbic acid) 76.4 mg (84.89%)
Total dietary Fiber 27.2 g (71.58%)
Vitamin B2 (Riboflavin) 0.919 mg (70.69%)
Vitamin K (phylloquinone) 80.3 µg (66.92%)
Vitamin B3 (Niacin) 8.701 mg (54.38%)
Total Fat (lipid) 17.27 g (49.34%)
Carbohydrate 56.63 g (43.56%)
Potassium, K 2014 mg (42.85%)
Phosphorus, P 293 mg (41.86%)
Copper, Cu 0.373 mg (41.44%)
Magnesium, Mg 152 mg (36.19%)
Vitamin B1 (Thiamin) 0.328 mg (27.33%)
Vitamin B9 (Folate) 106 µg (26.50%)
Protein 12.01 g (24.02%)
Zinc, Zn 2.48 mg (22.55%)
Selenium, Se 8.8 µg (16.00%)
Calcium, Ca 148 mg (14.80%)
Health Benefits
  • Helps Digestion
  • Avoid Congestion
  • Prevents Allergies
  • Prevents Blood Clots
  • Supports Weight Loss
  • Provides Detox Support
  • Anti-Fungal Properties
  • Heart Disease
  • Relieves Joint and Nerve Pain
  • Treats Psoriasis
Calories in 100gm 318 Kcal