Below is a list of all known varieties for Cayenne Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Bhut Jolokia (C. chinense/frutescens hybrid) | Commonly known as the **Ghost Pepper**. While often considered a standalone type, it is related to the Cayenne/Frutescens lineage in its intense, delayed heat. It has a sweet, fruity flavor that precedes the extreme burn. |
| Cayenne Pepper (Flakes) | The dried, crushed fruit of the Cayenne pepper, commonly known as crushed red pepper. It provides a clean, medium-high heat and is primarily used as a visible topping on dishes like pizza, stir-fries, and pasta. |
| Cayenne Pepper (Fresh) | The fresh, long, thin, often wrinkled fruit. It offers a sharper, less earthy heat and a slightly more vegetal flavor than the dried powder. Used in South American and Asian cooking before processing into powder. |
| Cayenne Pepper (Powder) | The standard, finely ground spice form of the Cayenne pepper. It provides a quick, clean, sharp heat without much underlying flavor complexity, commonly used in cooking and baking. |
| Guntur Sannam (Indian) | A key Indian chili variety (C. annuum) widely grown in Andhra Pradesh. It is long, thin, and very hot, often dried and used in commercial spice production and traditional curries. |
| Louisiana Sports Pepper | A small, very hot pepper closely related to the Cayenne. It is known for its extreme heat and is typically pickled whole for use in hot sauces and vinegars. |