.5 teaspoon cayenne pepper

Cayenne pepper is a bright red chili pepper (Capsicum annuum var. acuminatum) native to Central and South America, now cultivated extensively in tropical and subtropical regions worldwide. The fruit is typically 2-4 inches long with a thin, wrinkled skin and sharp, pointed end. Cayenne peppers are most commonly dried and ground into a fine powder, producing an ingredient with a pungent, moderately hot heat (ranging from 30,000 to 50,000 Scoville units) and fruity, slightly smoky undertones. The heat comes from capsaicin, an alkaloid compound concentrated in the pepper's placental tissues and seeds.

Cayenne pepper powder is a fundamental seasoning across global cuisines, used to add heat and depth to savory and sweet dishes alike. In Mexican, Indian, Creole, and Asian cuisines, it appears in sauces, curries, soups, and marinades. It is commonly incorporated into spice rubs for meats, dusted onto vegetables, mixed into compound butters, or stirred into hot beverages. Cayenne complements both assertive flavors (cumin, garlic, citrus) and delicate ones (eggs, dairy-based dishes). A small amount—as little as 1/8 teaspoon—can season a dish for four; the powder should be added early in cooking to allow its heat to mellow and integrate.