Cayenne pepper is a part of practically every cuisine worldwide and is grown in nearly every country. However, the pepper owes its culinary nomenclature to the city of Cayenne in French Guiana. Once mature the fruits are picked bright red and allowed to dry and cure either in the sun or in ovens. The dried fruits are ground into a powder. The powder is used on its own or often added to various spice blends for its medium-high heat and neutral flavor.