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Cayenne pepper

Cayenne pepper suppliers and sourcing guide

Cayenne pepper is the dried, ground fruit of pungent varieties of Capsicum annuum or Capsicum frutescens, grown in India, China, Africa, Mexico, the US and elsewhere. Ripe red pods are dried and milled, sometimes with seeds and stems removed or blended, to reach a target heat level measured in Scoville heat units. Brands buy it ground or crushed for seasonings and sauces, and as capsicum oleoresin for consistent heat in liquids.

See suppliersWhat to ask for on the COA
Also known as
Capsicum annuum · Capsicum frutescens · Red pepper · Chili pepper
Facts checked
November 2026

Forms and grades of cayenne pepper

Suppliers sell different products under the same name. Specify the one you need.

  • Ground cayenne

    Powder sold by heat level, commonly 30,000 to 90,000 Scoville heat units, and by color.

  • Crushed red pepper

    Coarse flakes with seeds, used in seasonings and toppings.

  • Capsicum oleoresin

    Solvent-extracted oleoresin standardized by capsaicinoid content or Scoville units for liquids and sauces.

  • Steam-treated and organic

    Steam-treated lots for ready-to-eat products, and certified organic cayenne.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Pungency
Capsaicinoids by HPLC, reported as Scoville heat units; the main specification figure.
Extractable color
ASTA color units by spectrophotometry, which affects appearance in finished foods.
Aflatoxins and ochratoxin A
Mycotoxins by HPLC or LC-MS/MS; chili products are frequently tested for both.
Moisture
Moisture by distillation or loss on drying.
Illegal dyes
Screen for Sudan dyes and other unpermitted colors by HPLC, given past adulteration of chili powders.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store cayenne in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Color fades faster than heat, so cool, dark storage matters for appearance. Shelf life is set by the supplier specification, and color, pungency and micro are the usual retests for older stock.

Lots and expiry dates

Heat and color vary widely by variety, origin and crop year, and suppliers blend lots to hit a specification, so record Scoville units, color and mycotoxin results for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.10 lists cayenne pepper (Capsicum frutescens or Capsicum annuum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 describes red pepper (capsicum, cayenne) as the red, dried fruit of Capsicum frutescens or C. annuum, with quality measured by pungency rating in Scoville units, ash and moisture.

    Source: fda.gov (opens in a new tab)

  • 21 CFR 182.20 lists capsicum extractives, including solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's oral cayenne natural health product monograph lists the dried fruit of Capsicum annuum as the source material.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Cayenne pepper suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking cayenne pepper suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell cayenne pepper? Request a listing

Frequently asked questions

What forms of cayenne pepper can brands buy?

Common forms include ground cayenne, crushed red pepper, capsicum oleoresin and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for cayenne pepper include?

Expect pungency, extractable color, aflatoxins and ochratoxin A, moisture, illegal dyes and microbiology, each with its method, specification and result for that lot.

How should cayenne pepper be stored?

Store cayenne in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Color fades faster than heat, so cool, dark storage matters for appearance. Shelf life is set by the supplier specification, and color, pungency and micro are the usual retests for older stock.

What is the regulatory status of cayenne pepper?

21 CFR 182.10 lists cayenne pepper (Capsicum frutescens or Capsicum annuum) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes red pepper (capsicum, cayenne) as the red, dried fruit of Capsicum frutescens or C. annuum, with quality measured by pungency rating in Scoville units, ash and moisture. 21 CFR 182.20 lists capsicum extractives, including solvent-free oleoresin, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. Health Canada's oral cayenne natural health product monograph lists the dried fruit of Capsicum annuum as the source material.

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