Cayenne chilli peppers can grow to 30cm/12in long. They're used mainly in hot sauces. When dried, the seeds and pod are dried and ground to make cayenne pepper, a red, fiery, hot spice, a pinch of which can be added to or sprinkled over a variety of dishes, particularly cheesy ones.
A pinch of cayenne over devilled kidneys or stirred through gravy for game birds adds a gutsy kick and heightens the flavour of the dish. It’s also good used sparingly in vegetable or lentil soups, in curries or sprinkled over stir-fried prawns or crisp whitebait. If you like a little heat then add some to shepherd’s pie, chilli con carne or cheese fondue.