cayenne pepper ; flakes
Rich in vitamin C, vitamin A, and capsaicinoids, which have anti-inflammatory and metabolic properties. Cayenne flakes are very low in calories and contain trace minerals including potassium and manganese.
About
Cayenne pepper (Capsicum annuum var. acuminatum) is a hot chili pepper originating from South America, particularly the Cayenne region of French Guiana. The pepper is characterized by its thin-walled fruit that typically measures 4-12 cm in length with a pointed end, ripening to a bright red color when mature. The flavor profile is intensely pungent with fruity undertones, and heat is derived from capsaicinoid alkaloids, particularly capsaicin. Cayenne flakes are produced by drying the whole ripe peppers and subsequently crushing them into small, irregular fragments that retain the seed and placental tissue, which contain the highest concentration of heat compounds.
Culinary Uses
Cayenne pepper flakes function as a foundational heat ingredient across numerous cuisines, particularly in Latin American, Indian, Southeast Asian, and North African cooking. They are commonly used as a finishing garnish on eggs, soups, and cream-based dishes; incorporated into dry rubs for meat and poultry; and blended into curry pastes and sauces. The flakes provide both heat and a subtle fruity complexity that enhances rather than masks other flavors. They are used fresh in cooking applications or added directly to hot liquids, where they disperse throughout the dish, creating heat distribution superior to ground cayenne powder.