Which ground pepper is a common source of spicy heat in Cajun seasoning?

Cayenne pepper is a common source of spicy heat in Cajun seasoning.

Cajenne is a ground red pepper made from dried Capsicum annuum chiles. In Cajun cooking, it supplies direct heat, while garlic, paprika, black pepper, herbs, and the onion-celery-bell-pepper “holy trinity” contribute aroma and flavor.

Cajun food is often stereotyped as extremely hot, but traditional cooking is usually more balanced. Cayenne is added according to the dish and cook, and Louisiana-style hot sauce may provide additional heat at the table. Many commercial Cajun seasoning blends also contain substantial salt, so the blend’s overall flavor is not determined by cayenne alone.

A common mix-up is confusing cayenne with black pepper or Sichuan pepper. Black pepper adds a different, sharper pepper flavor, while Sichuan pepper produces a citrusy, numbing sensation rather than the straightforward chile heat associated with cayenne.