About Cayenne
We started with one question: why does so much hot sauce taste like chemistry instead of peppers?
Born in New Orleans, built for American kitchens
Cayenne began in 2019 in a small commercial kitchen on Magazine Street. The founders — a chef and a food scientist — were tired of sauces that led with artificial heat and left a chemical aftertaste.
They decided to build every product around real cayenne pepper, short ingredient lists, and careful fermentation or roasting. No shortcuts, no filler, no neon colors.
Today we still bottle in limited batches in New Orleans and ship to homes and restaurants across the United States. The goal has never changed: heat that actually tastes like something.
Our non-negotiables
Pepper first
Cayenne is the star, not a background note. Every formula starts with the fruit and builds from there.
Clean by default
If an ingredient doesn’t improve flavor or safety, it doesn’t go in the bottle. Full stop.
Heat with purpose
Burn for burn’s sake is easy. We design heat that builds, finishes clean, and leaves flavor behind.
How we source and make
We work with growers who treat cayenne as a crop worth care, not a commodity. Peppers are selected for flavor as much as Scoville units.
- Whole peppers and pure powder — no extracts as the base
- Small-batch production for consistency and freshness
- Fermented and non-fermented styles
- Transparent labeling on every bottle
We don’t chase the hottest number on the label. We chase the sauce you’ll actually reach for again tomorrow.
Want to taste the difference?
Browse the collection or get in touch about wholesale, events, or custom blends.
See the Collection