[5] In the 19th century, modern cayenne peppers were classified as C. longum, this name was later synonymised with C. frutescens.

Cayenne powder, however, has generally been made from the bird's eye peppers, in the 19th century classified as C.

[11] It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.

[11] In North America, the primary cultivar in crushed red pepper is cayenne.

[12] It is also used in some varieties of hot sauce in North America, such as Frank's RedHot, Texas Pete and Crystal.