Hot peppers have been used in the tropical areas of South and Central America and Africa for somewhere in the neighborhood of 10,000 years. The earliest recollection of cayenne pepper in any documented form was in 1493, when Christopher Columbus' voyage. One of his passengers, de Cuneo, wrote how the Native Americans ate pepper-like fruit, like we eat apples. With the booming spice and herb trade taking precedence, the discovery of this hot spice was not only important, but also quite exciting to herbalist around the world.

Cayenne pepper is the perfect addition to chili or hot spicy foods. Again, use in moderation. I suggest setting a bottle of cayenne pepper on the table and allowing everyone to use as desired, rather than dumping it into the whole pot of chili. You may end up eating alone. (I add a dried cayenne to chili dishes for a more mild spice.)

Grinding or crushing the pepper is another good way to use it. I suggest drying it, placing it in a sealed plastic bag and running a rolling pin over it several times. Start with a small pinch in recipes, and build from there.

Cayenne paper is high in vitamins A and C, are very nutritious.