Deriving its name from the native Brazilian word kyinha, cayenne pepper is made from a variety of hot chilies and not cayenne pepper alone. The fruits are dried and ground to make the powdered spice. Cayenne pepper has very little discernible aroma, but its potency is evident. The highest concentration of capsaicin is in the inner layer of the pepper, the wall surrounding the seeds, and not from the seeds themselves. Cayenne pepper is an essential in cooking for its crisp heat, from Cajun fried chicken to Mexican tortillas, French cheese sauces to Indian rubs. It is also used to enhance egg, pastry, meat and seafood dishes. Cayenne pepper can be distinguished from chili pepper by the fact that chili often contains other spices such as garlic and cumin, and is usually coarser in texture.