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Organic Cayenne Pepper

The cayenne pepper or, red pepper, is a hot, red chili pepper used to flavor dishes and for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annum related to bell peppers, jalapeños, and others. The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.

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Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Sichuan cuisine) or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville Units. Cayenne pepper is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his 17th century book Complete Herbal.

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Buffalo Wings sauce contains Cayenne pepper.

Organic production fosters cycling of resources, promote ecological balance, and conserve biodiversity. The U.S. Department of Agriculture's National Organic Program (NOP) develops, implements, and administers national production, handling, and labeling standards. Organic farming excludes or strictly limits the use of manufactured fertilizers, pesticides (which include herbicides, insecticides and fungicides), plant growth regulators such as hormones, livestock antibiotics, food additives, and genetically modified organisms.

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