Russian
capsicum annuum var. acuminatum Portuguese
pimenta-caiena Catalan
pebre de caiena Spanish
capsicum annuum var. acuminatum 
Hot chili pepper used to flavor dishes.
Plant bearing very hot and finely tapering long peppers; usually red.
1
In a second I felt my tongue grow red-hot with cayenne pepper.
2
Add the cayenne pepper and the grated cheese and mix through lightly.
3
Add the smoked paprika, cayenne pepper and 1 teaspoon of the salt.
4
Bone and flake cold fish; season with salt and cayenne pepper.
5
Some one had thrown a large quantity of cayenne pepper down the register.
6
Poor orphan, the first mouthful he took seemed to consist of cayenne pepper.
7
Add tomato puree, garlic cloves, tomatoes, oregano and cayenne pepper and stir through.
8
And-ask Knollys if he could let you have some cayenne pepper.
9
A tea boiled from feverwort, yarrow, cayenne pepper, coca leaves, hawthorn and skullcap.
10
Season with salt, pepper, mustard and cayenne pepper to suit taste.
11
Add the tin of tomato, tomato paste, cumin, cayenne pepper and garlic salt.
12
We found that a little salt and cayenne pepper is needed for flavor.
13
Place the shrimp in a bowl with cayenne pepper and salt to taste.
14
Add the chicken pieces and season with kosher salt, pepper and cayenne pepper.
15
If you're not crazy about spicy foods, just leave out the cayenne pepper.
16
Black pepper Chilies, cayenne pepper Black mustard seed Garlic Ginger Cloves
Russian
Portuguese