each: ground red pepper
Ground red pepper is rich in capsaicin and vitamin C, contains manganese and vitamin E, and provides beneficial polyphenol antioxidants. A single teaspoon contains minimal calories while delivering significant phytonutrient content.
About
Ground red pepper, commonly known as cayenne pepper or red chili powder, is a spice derived from dried and ground pods of Capsicum annuum var. acuminatum, a pungent chili pepper native to Mexico and Central America but now cultivated globally. The powder ranges from bright red to deep burgundy in color and exhibits a sharp, peppery heat with subtle fruity undertones. Heat levels vary significantly by cultivar and growing conditions, typically measured on the Scoville scale from 30,000 to 50,000 Scoville Heat Units (SHU). The primary active compound responsible for pungency is capsaicin, which constitutes roughly 0.1-0.6% of the dried fruit by weight.
Culinary Uses
Ground red pepper is employed across numerous cuisines as both a heat-delivery vehicle and flavor enhancer. In Creole and Cajun cooking, it anchors spice blends and dry rubs; in Indian cuisine, it features prominently in curry powders and masalas; in Mexican cookery, it appears in traditional moles and salsas. The spice is used to finish soups and stews, dust roasted vegetables, season meats and seafood, and blend into compound butters and condiments. Ground red pepper pairs effectively with cumin, garlic, and oregano, and its heat can be modulated by quantity to suit varying heat tolerances.