Golden cayenne chile peppers are elongated, slender, and slightly twisted, averaging 12 to 25 centimeters in length and 1 to 3 centimeters in diameter, and have a straight to curved, conical shape that tapers into a pointed tip on the non-stem end. The skin ripens from pale green to bright yellow when mature and is waxy and smooth. Underneath the surface, the flesh is thin, pale yellow, and crisp, encasing a central cavity filled with ivory membranes and a few flat and round, cream-colored seeds.
Golden cayenne chile peppers have a sweet-tart, smoky flavor with a pungent, intense heat.
Golden cayenne chile peppers are most commonly used fresh or are dried and ground into a golden powder. Before using the pepper fresh, the inner ribs and seeds should be discarded, and gloves should be worn to protect the skin from the capsaicin. For fresh preparations, the peppers can be chopped and added to salsas, sauces, marinades, soups, stews, and curries. They can also be used in stir-fries, casseroles, saut?ed with vegetables, or cooked into jellies, jams, and relishes. Golden cayenne chile peppers can be used as a substitute in recipes calling for jalapeno, serrano, or habanero peppers. The peppers are also highly used in southern, creole, and cajun dishes, incorporating a mix of many different peppers, spices, and herbs to flavor gumbos, seafood, rice dishes, and one-pot meals. Golden cayenne chile peppers pair well with herbs such as thyme, sage, oregano, and parsley, tomatoes, onions, garlic, bell peppers, meats such as sausage, beef, and poultry, shrimp, and beans. The peppers will keep up to one week when loosely stored whole and unwashed in a plastic or paper bag in the refrigerator.