Back in the old days, any pepper that was pretty hot was called a Cayenne pepper after the region in South America that was known for its export of these hot peppers. Every spice rack should have this! Cayenne is a large, red, hot pepper that is dried and ground to a bright red powder and added to cooking for its spice and intense heat. It is used to finish a traditional Hollandaise sauce and in hot crab dishes. It is a staple ingredient in dry spice rubs for meats such as spareribs and adds heat to barbecue sauce.