Cayenne pepper



A spice of human terran oigin (Earth ). Spices of all kind and many sources have always been a heavily and widely traded commodity.

The Union market for spices has a trillion credit volume. The demand for natural flavors and spices has never diminished despite the synthetic alternatives readily available.

Cayenne pepper is grown and manufactured all over the Union, but genuine Earth Cayenne still commands the highest prices and is relative rare (Annual Eartn production is about 5000 tons)

It is one of the ingredients to Tabasco sauce, a condiment that is traditionally part of Union Marine Combat meals (carbon LDLS ) for many thousand years.

Origin of the Spice
The cayenne pepper, also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chili pepper used to flavor dishes. It is named for the city of Cayenne in French Guiana.

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.

Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan, and other Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as an herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as "guinea pepper", a misnomer for "guiana pepper".