Fresh cayenne peppers (Capsicum annuum) are slender, intensely spicy chile peppers that can be harvested green or allowed to ripen fully to red. They contain capsaicin and other capsaicinoids responsible for their heat, along with vitamin C, carotenoids, flavonoids, and other protective plant compounds. Fully ripened red cayenne peppers develop a deeper flavor and rich carotenoid pigmentation and are especially well suited to drying, fermenting, and making chile flakes, hot sauces, and cayenne powder. Fresh cayenne peppers can also be minced into salsas, soups, curries, beans, sauces, marinades, and other savory dishes.