cayenne ground red pepper
Rich in capsaicin, which may support metabolism and pain relief; also provides vitamins A and C, along with antioxidants. One teaspoon contains minimal calories (approximately 6) but significant bioactive compounds.
About
Cayenne is a pungent spice produced from the dried, ground pods of Capsicum annuum var. longum, a cultivar of hot pepper native to Central and South America. The powder ranges in color from bright red to deep red-orange, with a distinctive fruity, smoky aroma beneath its immediate heat. Cayenne peppers contain capsaicinoids—alkaloid compounds responsible for their characteristic pungency—typically measuring 30,000-50,000 Scoville Heat Units (SHU). The ground form represents the entire dried pod, seeds included, unlike crushed red pepper which retains more texture. True cayenne originates from Cayenne, French Guiana, though the spice is now produced globally, with significant cultivation in India, China, and Mexico.
Culinary Uses
Cayenne powder is essential across numerous cuisines, lending heat and depth to dishes from West African jollof rice to Louisiana gumbo, Indian curries, and Mexican salsas. It functions both as a table condiment and baking ingredient, featured in spice blends such as Cajun seasoning, garam masala, and many chili powders. Beyond heat delivery, cayenne contributes subtle fruity undertones that complement both savory and sweet applications—it appears in chocolate preparations, roasted vegetables, and marinades. The powder integrates seamlessly into dry rubs, sauces, and soups; a light hand ensures balanced heat, while the spice's solubility in fat allows flavors to develop fully in oil or butter-based dishes.