Cayenne Pepper

Cayenne pepper is a spice made from the dried and ground fruits of several varieties of *Capsicum annuum* chili peppers. These peppers are typically slender, red, and moderately hot, and are harvested, dried, and then finely ground into a powder.

Manufacturers add cayenne pepper primarily for its pungent, spicy flavor and sometimes for its reddish color. It is a common ingredient in a wide range of savory foods, including seasoning mixes, sauces, marinades, snacks, and prepared meals, to provide a characteristic heat.

Cayenne pepper is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It contains capsaicin, which is responsible for its heat and is generally considered safe at typical dietary intake levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated capsaicinoids, and the European Food Safety Authority (EFSA) has also assessed capsaicin. There are no notable controversies regarding cayenne pepper as a food ingredient at typical consumption levels.