Red cayenne chile peppers are elongated and slender, averaging 10 to 15 centimeters in length and 1 to 3 centimeters in diameter, and have a straight to curved, conical shape that tapers to a pointed tip. The skin ripens from pale green to bright red when mature and is waxy, glossy, smooth, and rippled. Underneath the surface, the flesh is thin, pale red, and crisp, encasing a central cavity filled with orange-red membranes and a few flat and round, cream-colored seeds. Red cayenne chile peppers are sweet and have a slightly tart, acidic, and smoky flavor with a pungent, intense heat.
Red cayenne chile peppers are best suited for both raw or cooked applications such as saut?ing, roasting, or baking. When utilized fresh, the seeds and inner ribs should be removed to help manage the spice level, and the peppers can then be sliced and tossed into soups, stews, chilis, and casseroles. Red cayenne chile peppers are popularly incorporated into Asian cuisine such as stir-fries, curries, or noodle dishes and in Mexican cuisine to flavor enchiladas, dry-rubs for grilled meats, or bean dishes.
In addition to being used fresh in culinary applications, the peppers can be dried and ground into the well-known spice for use as flavoring over cooked main dishes, meats, vegetables, and over drinks such as spicy lemonade, hot chocolate, and ginger tea.
The peppers will keep up to one week when stored loosely whole and unwashed in a plastic or paper bag in the refrigerator.