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ayenne (Capsicum annuum or frutescens, or red pepper) has been in continuous use by Native Americans as a food and medicine for roughly 9,000 years.
Chilies belong to the nightshade family, same as tomatoes, potatoes, and eggplant. They originated from the Americas. In the wake of Christopher Columbus, many cultivars of chili pepper are found around the world and they are still being used as food and as medicine.

Cayenne Pepper is derived from grinding the dried red skins of several types of hot chili peppers.

The hot, pungent sometimes burning taste of cayenne pepper is derived from its most active compound known as capsaicin, (/kæpˈseɪ.ɨsɪn/; chemical name 8-methyl-N-vanillyl-6-nonenamide) Capsaicin is the most active ingredient in cayenne; it’s the main capsaicinoid in chili peppers. The hotter the chili pepper the more capsaicin it contains.

Myth Buster: The heat of a chili is NOT primarily in the seeds. Yes, the seeds do have some heat, but by far most of the capsaicin is located in the ribs that hold the seeds.

Factoid: “Capsaicinoids are derived from the compound vanillin, which gives vanilla its delicious taste and smell. Surprisingly, their “hotness” or “spiciness” is not a taste but rather a sensation. There are no taste buds associated with capsaicinoids.”