cayenne pepper ground
Ground cayenne is rich in capsaicinoids, vitamin C, and beta-carotene. It contains minimal calories but is typically used in small quantities due to its intense heat.
About
Ground cayenne pepper is a fine, reddish-orange powder produced from dried Capsicum annuum var. longum peppers, a species native to Central and South America. The name derives from the Cayenne region of French Guiana, though the spice is now cultivated globally, particularly in India, which is the world's largest producer and consumer. Ground cayenne consists of the entire dried pepper—skin, flesh, and seeds—milled to a uniform powder. The flavor is intensely hot and pungent with subtle fruity undertones, registering between 30,000 and 50,000 Scoville Heat Units (SHU). The heat comes from capsaicinoids, alkaloid compounds concentrated in the pepper's placenta and seeds.
Culinary Uses
Ground cayenne pepper is fundamental to countless cuisines, particularly in Indian, Latin American, West African, and Creole cooking. It seasons curries, gumbos, chilis, and rice dishes, and is a key component of spice blends including Cajun seasoning, curry powders, and some hot sauces. Beyond heat, cayenne adds complexity to soups, meat rubs, and even sweet applications like chocolate and cinnamon-based dishes. It is often used as a finishing dust on eggs, vegetables, or seafood. A small pinch enhances umami in savory dishes, while larger quantities dominate the flavor profile.