McCormick Cayenne pepper

Cayenne peppers, the fruits of a perennial plant, have a unique characteristic: the smaller they are, the spicier they become. Originally from the Andes, chilies have become native to the Antilles. There, Christopher Columbus discovered them growing on a bush that resembled a rose bush. The locals, accustomed to chilies, ate them directly from the bush like ordinary fruits. Surely more than one conqueror saw this and, naively, followed suit—resulting in a burning experience! However, the Spaniards and Portuguese did not miss the opportunity to adopt this fiery spice and make it known both in and outside of Europe. Today, chilies can be found at all levels of culinary art.

Scientific name: Capsicum frutescens.

Whether whole, as a puree, or in powder form, cayenne pepper is unmatched in enhancing dishes. Whole, it adds spice to exotic dishes, fish marinades, and oils for pizzas. Ground, it seasons salads, sautéed peppers, tomato cream, lobster à l'Armoricaine, or in cream sauce. Ratatouille (especially when served cold) and all tomato-based sauces also deserve to be spiced up with cayenne pepper.