- 1/2 tsp cayenne pepper
Cayenne pepper is rich in capsaicin, the alkaloid responsible for its heat, and contains significant amounts of vitamin A and vitamin C, along with antioxidants like carotenoids and flavonoids.
About
Cayenne pepper is a hot chili pepper of the species Capsicum annuum, originating in Central and South America and named after the city of Cayenne in French Guiana. The pepper is dried and ground into a fine, bright-red powder that ranges from 30,000 to 50,000 Scoville Heat Units (SHU). The flavor profile is intensely hot with subtle fruity and slightly smoky undertones. True cayenne peppers are thin-walled varieties bred specifically for drying; the powder is widely used as a pure spice rather than as a spice blend, though its composition reflects the specific cultivar and terroir of origin.
Culinary Uses
Cayenne pepper is fundamental to many global cuisines, particularly Cajun, Creole, Thai, Indian, and Mexican cooking. It serves as a primary heat source in dishes such as gumbo, curry, chili, and hot sauces, while also enhancing savory profiles in soups, stews, and rice dishes. In smaller quantities, it adds a warm pungency to egg dishes, cheese-based recipes, and even chocolate preparations. The spice pairs effectively with cumin, garlic, paprika, and tomato-based ingredients, and is essential for building complex flavor layers in spice rubs and marinades.