Cayenne Pepper also referred to as "Red Pepper"

[ThePieMan]

Parr, on pp.66-67 outlines some of the difficulties surrounding the classification of the Capsicum genus, and the academic disputes that impact on regulation, around it.

In summary peppers of the "cayenne" class are of Capsicum frutescens L. varietals or Capsicum baccatum L. varietals, whilst peppers of the "paprika" class are Capsicum annuum L. varietals.

Mexican Chilli Powder is made primarily from, Chili Ancho var. acuminatum with or without other blended spices.

Parr makes no mention of, "Red Pepper" per se.

[willy]

A little story I just remembered. I got into making my own fermented Tobasco Sauce years ago. I used Tobasco peppers, which grow pointing upwards. Tremendous growth and the peppers have a wonderful, fermented quality about them. As I researched, I discovered that Avery Island had difficulty keeping up with demand due to the small size of the island. They began to import Thai Hot peppers to fill the gap. I grew them also. To disguise the use of this pepper, the company listed them as "red peppers". It is a prolific growing pepper plant. It also explains how the Tobasco Sauce diminished in flavor throughout the years. I'm not sure what percentage of Tobasco uses Thai Hots, but to this day, it is called red pepper. It is like a smaller cayenne, but tastes the same. The Tobasco pepper is a unique tasting pepper and the plant can grow to enormous sizes down here. I never thought to even try them, but they have quite a rich flavor. As they ripen, they get a very deep red, to almost a reddish black.