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Cayenne (spice) — Ingredient · Foodgeist
Home / Ingredients / Cayenne
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
bland ×3
odorless ×2 ~
strawberry ~
minty
licorice
woody ~
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates methyl-8-methyl-6-nonanoate homodihydrocapsaicin-i methyl-pentanoate methyl-beta-phenylpropionate 7-methyl-octanoic-acid eo caproic-acid fiber carnaubic-acid protein isohexyl-isocaproate 3-acetamido-2-methyl-tetradecane xanthophyll-epoxide 2-methyl-butyric-acid 4-methylpentyl-2-methyl-butyrate
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content ash
arachidic-acid
phytosterols
vit-b-6
4-methyl-pentanoic-acid
luteolin-7-monoglucoside
isohexanoic-acid
margaric-acid
beta-phenethylacetate
vanillyl-amide
glutamic-acid
2-methoxy-3-isobutyl-pyrazine
nonanoic-acid-vanillylamide
beta-carotene-epoxide
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
What science says compound effect “All concentrations of cayenne, green pepper, dill, and parsley (9%) completely reduced the yeast count within 2 hours.”
cayenne pepper → reduced → yeast count
compound effect “It has been found that addition of plant materials to Kareish cheese reduced the total bacterial and coliform populations.”
cayenne pepper → reduced → total bacterial and coliform populations
compound effect “Cayenne and green pepper extracts showed highest activity followed by dill and parsley against S. aureus.”
cayenne pepper extract → showed → highest activity
compound effect “Cayenne and green pepper completely reduced the mold count within 2 days, whereas parsley and dill were found to be less effective.”
cayenne pepper → reduced → mold count
compound effect “Addition of cayenne or green pepper to Kareish cheese during manufacture revealed that both plants were able reduce the S. aureus population to undetectable level within the first and second days of storage.”
cayenne pepper → reduced → S. aureus population
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