Cayenne pepper takes its name from its supposed centre of origin – the Cayenne region of French Guiana, Cayenne deriving from a Tupi Indian name. It is now grown largely in India, East Africa, Mexico and the United States, in fact most tropical and sub-tropical regions. The spice cayenne pepper is a finely ground powder concocted from ground seeds and pods of a variety of chillis. It utilizes the fruits of small berried species of perennial capsicums, of which characteristic features of these species are densely branching stems, purple-tinged, alternate leaves that are dark green above, lighter on the underside, and white flowers borne singly or in small clusters. The plant averages 60cm in height, with tapered seed pods up to 12cm long and 2.5cm in diameter and red to yellow when ripe. It is consumed for both medicinal and culinary uses, used in cooking and as a condiment, as well as a flavouring element in common condiments such as ketchups, chutneys and Worcestershire sauce.