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.00 ts cayenne pepper

Herbs & SpicesFresh cayenne peppers are available primarily from late summer through early fall (August–October in North America). Dried cayenne powder is available year-round as a shelf-stable commodity ingredient.

Cayenne pepper is rich in vitamin C, vitamin A, and antioxidants, particularly capsaicin, which may have anti-inflammatory and metabolism-supporting properties.

About

Cayenne pepper is a red chili pepper (Capsicum annuum var. longum) native to Central and South America, specifically the Cayenne region of French Guiana, from which it derives its name. The pepper is typically 2-3 inches long with a pointed tip and thin walls, varying in color from green to bright red when mature. Fresh cayenne peppers contain between 30,000 and 50,000 Scoville Heat Units, making them moderately hot. When dried and ground, cayenne becomes a vibrant red powder with a sharp, biting heat and slightly fruity undertones. The heat comes primarily from the compound capsaicin, concentrated in the seeds and inner white membrane (placenta) of the pod.

Culinary Uses

Cayenne pepper is used across global cuisines as both a fresh ingredient and dried powder. Fresh cayenne peppers are featured in Latin American, Asian, and African cuisines—sliced into stir-fries, salsas, and curries, or stuffed and roasted. The dried and ground form is a foundational ingredient in Creole and Cajun cooking, Indian curries, and Middle Eastern spice blends, adding heat and depth to soups, braises, and spice rubs. Cayenne is also commonly used in small quantities to enhance savory dishes without overpowering them, and it pairs well with garlic, vinegar, and tomato-based preparations.

Forms & Preparations

Ground powder — Dried cayenne peppers ground to a fine, bright red powder; the most common form for cooking and seasoning.
Fresh whole pods — Whole, unripe green or ripe red peppers used fresh in salsas, stir-fries, and curries.
Dried whole pods — Whole dried red peppers, often rehydrated or used to infuse oils and broths.
Flakes — Coarsely crushed dried cayenne with seeds and skin intact; used for texture and visual appeal in finishing dishes.
Cayenne extract/hot sauce — Concentrated liquid form used as a condiment or ingredient in sauces, broths, and beverages.