scored 96/100
Also known as ground cayenne, capsicum annuum, red pepper powder, cayenne
Cayenne pepper is an intensely hot ground chili powder rich in provitamin-A carotenoids and capsaicin, the thermogenic alkaloid behind its heat and metabolic benefits.
0.6 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 96.
Cayenne pepper is ground from dried ripe fruits of hot Capsicum annuum cultivars and is among the most pungent of culinary spices. Per 100 g it provides roughly 318 kcal, 12 g protein, 57 g carbohydrate, 17 g fat and 27 g dietary fiber. It is extraordinarily rich in provitamin-A carotenoids: about 41,600 IU of vitamin A per 100 g, reflecting heavy concentrations of beta-carotene, capsanthin and other pigments produced as the chili ripens red. Cayenne is also a meaningful source of vitamin C (about 76 mg), vitamin E (~30 mg, one of the highest among spices), vitamin K (~80 mcg), potassium (~2014 mg), manganese, iron and B6. The signature bioactive is capsaicin, the vanilloid that binds the TRPV1 heat-and-pain receptor; capsaicin drives thermogenesis, blunts appetite, and exerts vasodilatory, analgesic and anti-inflammatory effects. The deep-red carotenoids and tocopherols make cayenne a potent antioxidant spice as well. Used in small culinary pinches, cayenne contributes negligible calories while delivering concentrated heat and a daily dose of capsaicin and fat-soluble antioxidants, making it a favored functional spice for metabolic and cardiovascular support in a longevity-oriented diet.
Capsaicin activates TRPV1 receptors and the sympathetic nervous system, increasing energy expenditure and fat oxidation while modestly suppressing appetite and energy intake
Capsaicin promotes nitric-oxide-mediated vasodilation and may improve endothelial function and lipid handling, while high potassium counters sodium's pressor effect
Carotenoids (beta-carotene, capsanthin) and vitamin E quench reactive oxygen species and reduce LDL oxidation, protecting tissues from oxidative damage
Repeated TRPV1 activation by capsaicin depletes substance P in sensory neurons and downregulates inflammatory mediators, the basis for topical capsaicin pain relief
Capsaicin's thermogenic and appetite-modulating effects are useful around meals, and there is no strict circadian requirement; some prefer it earlier in the day for the metabolic lift.
Fasting-compatible
Culinary pinches are calorically negligible and fasting-compatible; capsaicin may aggravate reflux or sensitive stomachs in large amounts.
Per 100 g of the default form. Bars show how much higher or lower cayenne pepper is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Cayenne Pepper is classified as a herbs & spices. Cayenne pepper is an intensely hot ground chili powder rich in provitamin-A carotenoids and capsaicin, the thermogenic alkaloid behind its heat and metabolic benefits.
Cayenne Pepper scores 96/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin E, Vitamin B6, Manganese. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.2 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.5 g of fiber (~2% of the 28 g daily value).
In a 2 g serving, cayenne pepper is highest in Vitamin A (~17% DV).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.6 g of net carbs (1.1 g total minus 0.5 g fiber).
Best any time of day. Capsaicin's thermogenic and appetite-modulating effects are useful around meals, and there is no strict circadian requirement; some prefer it earlier in the day for the metabolic lift.
A typical serving is around 2 g (~6 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating cayenne pepper alongside several other herbs & spices sources.
Cayenne Pepper pairs nicely with: Pair with a fat source such as olive oil or avocado because capsaicin and the carotenoids and vitamin E are fat-soluble and far better absorbed with dietary fat; Combine with citrus or other vitamin-C foods because vitamin C regenerates oxidized vitamin E for sustained antioxidant protection; Use with lean protein dishes because capsaicin's thermogenic and appetite-modulating effects complement a higher-protein meal.
Encyclopedia entries that supply the same signature nutrients cayenne pepper contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients cayenne peppercontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.