spoonfuls ground cayenne pepper
Rich in capsaicin and carotenoids, including beta-carotene. Contains vitamin C, vitamin B6, and potassium, though quantities per serving are modest due to the small amounts typically used.
About
Ground cayenne pepper is a fine powder produced by drying and milling the fruits of Capsicum annuum var. longum, a chili pepper native to Central and South America. The ingredient is named after the Cayenne region in French Guiana, though the peppers are now cultivated globally in tropical and subtropical climates. Cayenne pepper ranges in color from deep red to reddish-brown and possesses a sharp, biting heat with subtle fruity undertones. The pungency derives from capsaicinoids, particularly capsaicin, which typically registers between 30,000 and 50,000 Scoville Heat Units (SHU). When ground, cayenne pepper presents as a fine, free-flowing powder with an assertive aroma and immediate warming sensation on the palate.
Culinary Uses
Ground cayenne pepper serves as a fundamental heat-delivering spice across numerous cuisines, particularly in Latin American, Indian, Asian, and Creole cooking traditions. It is essential to dishes such as chili con carne, curry preparations, gumbo, hot sauce formulations, and seafood preparations. Cayenne functions both as a primary seasoning and as a modulating agent to enhance other flavors in rubs, spice blends, and finishing powders. Small quantities (typically 1/8 to 1/2 teaspoon per serving) provide heat without overwhelming complexity, while larger amounts become the dominant flavor profile. It pairs effectively with cumin, paprika, garlic, and oregano, and is frequently combined in spice blends such as Cajun seasoning and Ethiopian berbere.