Description/Taste
Orange Cayenne chile peppers grow on green leafy plants and mature from green to a bright, glossy orange. The spicy peppers are 12 to 15 centimeters in length and 1 to 2 centimeters wide. They have a green stem with its calyx sitting atop like a hat. The smooth skinned Orange Cayenne chile pepper tapers to a point, with a tip more rounded than that of a red cayenne. Most Orange Cayenne chile peppers will maintain a straight shape, though some may be curved or slightly twisted. The hot pepper variety has medium-thick walls and contains a moderate amount of seeds. Orange Cayenne chile peppers was given a rating of approximately 35,000 Scoville heat units, slightly lower than the red variety. The peppers have a fruity, citrusy flavor before the heat kicks in. The heat will be apparent right away and will not linger for very long.
Seasons/Availability
Orange Cayenne chile peppers are available in the summer and early fall months.
Current Facts
Orange Cayenne chile peppers are a mid-season, hot variety of Capsicum annuum. The relatively new hybrid pepper is much like the red cayenne, but with glossy, orange-hued skin. Little information is available on the Orange Cayenne chile pepper, and it is primarily available by seed in Europe and with limited availability in the United States. Some peppers with the similar thin, tapered shape, are called “cayenne” but aren’t true cayenne peppers.
Nutritional Value
Orange Cayenne chile peppers, like their golden and red cousins, contain high amounts of vitamin C and vitamin A. Hot peppers contain greater amounts of the compound capsaicin, which has pain relieving and anti-inflammatory benefits. It is a known cancer-fighting compound. The orange pepper also contains carotenoids, which along with other nutrients, makes the pepper a good source of antioxidants.
Applications
Orange Cayenne chile peppers can be used in any application that calls for a spicy pepper. As with all spicy pepper varieties, it is wise to use gloves when preparing them to avoid any irritation to the skin on the hands. Use a portion or the whole pepper, depending on spice preference. The sunset-hued cayenne pepper can be used in hot sauces and marinades, or add some kick to homemade salsa or pico de gallo. Mix chopped Orange Cayenne chile pepper with a soft cheese and herbs and stuff chicken or pork. They can be used in any recipe that calls for jalapeno, serrano or habanero peppers. Dry the peppers to make chili powder or for preserving. Orange Cayenne chile peppers can also be pickled alone or along with cucumbers or other pepper varieties. They will keep in the refrigerator for up to two weeks when wrapped lightly in plastic. Store unused portions of the pepper similarly.
Ethnic/Cultural Info
Cayenne peppers have been used medicinally for centuries, by both the native people of French Guiana and by those who practice Chinese or Ayurvedic medicine. The benefits of the spicy peppers are most often associated with its levels of capsaicin as well as the high level of antioxidants in the fruit. Cayenne peppers are used for digestive troubles, arthritis pain and inflammation, as well as toothaches and improving blood circulation. Modern day herbalists and naturalpaths also recommend it as an anti-fungal and a metabolism booster, as well as a potential ingredient for those seeking weight loss.
Geography/History
Orange Cayenne chile peppers have an unknown origin. They first started appearing in seed catalogs in the United Kingdom and have made their way across the pond to America. Little information is available before 2009, so it can be assumed the pepper was made available sometime prior to that time. Cayenne peppers are native to French Guiana in South America, and named for the Cayenne River that flows north to the Atlantic. They were transported around the world by Portuguese explorers after visiting the New World. Orange Cayenne chile peppers are most likely to be found in backyard gardens and through small farms at farmers markets in temperate climates. -specialtyproduce