tbs. cayenne pepper
Rich in capsaicin and antioxidants, including carotenoids and vitamin C. Cayenne has been associated with metabolism support and anti-inflammatory properties.
About
Cayenne pepper (Capsicum annuum var. longum) is a pungent dried chili pepper originating from the Cayenne region of French Guiana, though now cultivated globally in warm climates. The ingredient is produced by drying and grinding mature red chili peppers into a fine powder, creating a bright red-orange spice with a sharp, lingering heat. Cayenne is characterized by a moderately high capsaicin content (30,000-50,000 Scoville Heat Units), delivering both initial bite and sustained warmth without overwhelming complexity. The flavor profile combines sharp heat with subtle fruity and smoky undertones.
Culinary Uses
Cayenne pepper serves as a foundational spice across numerous cuisines, from Creole and Cajun cooking to Indian, Mexican, and Southeast Asian preparations. It is employed as a heat component in dry rubs, spice blends (garam masala, chili powders), and hot sauces, while also functioning as a finishing garnish for eggs, cheese-based dishes, and seafood. Cayenne's heat can be modulated through quantity, and it pairs effectively with warm spices like cumin and cinnamon, as well as acidic elements such as vinegar and citrus to enhance both heat and flavor complexity.