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 |
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| Calories in 100gm | 318 Kcal |