or 2 teaspoons cayenne -pepper
Cayenne pepper is rich in capsaicin, a compound linked to metabolism support and anti-inflammatory properties. It also provides vitamin C, vitamin A, and antioxidants, though quantities used per serving are typically small.
About
Cayenne pepper is a hot chili pepper (Capsicum annuum var. acuminatum) native to Central and South America and widely cultivated in tropical regions worldwide. The dried, ground powder derived from mature red cayenne chili peppers is intensely pungent and fiery, with a thin-walled fruit that dries quickly for grinding. Cayenne pepper ranks approximately 30,000-50,000 Scoville Heat Units, making it moderately hot compared to other chili peppers. The heat comes from capsaicinoid compounds, particularly capsaicin, which activate pain receptors on the palate while leaving a lingering warmth rather than immediate burn.
Culinary Uses
Cayenne pepper is one of the most versatile hot spices in global cuisine, used to add heat and pungency to both savory and occasionally sweet dishes. It appears prominently in Cajun and Creole cooking (gumbo, jambalaya), Indian curries and spice blends, Mexican cuisine, Asian stir-fries, and countless spice rubs for meats. Small quantities enhance depth in chilis, soups, and sauces without overwhelming other flavors, while generous amounts create pronounced heat. It pairs well with tomato-based dishes, eggs, cheese preparations, and seafood; a pinch can subtly enhance chocolate desserts and sweetened beverages.