cayenne and salt to taste

Cayenne is a hot chili pepper (Capsicum annuum var. longum), native to Central and South America and later cultivated extensively in Africa and Asia. The ingredient most commonly encountered in Western kitchens is the dried, ground powder made from mature red cayenne peppers. The powder is bright red to deep orange-red in color, with a sharp, moderately hot pungency derived from capsaicin, and a flavor profile that combines fruity, smoky, and slightly bitter notes underneath the heat. Cayenne peppers have thin flesh and numerous seeds, and the entire fruit is typically dried and milled to create a uniform spice.

Cayenne powder is employed across global cuisines as a heat-delivering spice and flavor enhancer. It features prominently in Mexican mole sauces, Indian curries, Creole and Cajun cooking, Thai and Vietnamese dishes, and African cuisines. The spice is used in both savory applications—soups, stews, grilled meats, seafood, roasted vegetables—and occasionally in chocolate-based desserts and spiced beverages. Its heat is immediate but moderate, making it accessible for everyday cooking rather than extreme-spice applications. Cayenne is often combined with garlic, paprika, cumin, and oregano in seasoning blends and rubs.