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Ground cayenne is commonly sold as "ground red pepper," a spice seasoning that gives recipes extra "heat."
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Also called red pepper, cayenne is a variety of hot
chile that is available as a fresh pepper or a dried ground seasoning.
A member of the
Capsicum Frutescens family, cayenne contains
capsaicin, a natural compound that produces an intensely hot, biting
taste.
Cayenne chiles are named after their tropical city of origin, Cayenne,
French Guyana. The peppers may also be referred to as finger peppers,
ginnie peppers or bird peppers.
Varieties
Fresh: Available year-round,
fresh cayenne chiles are long, thin and sharply pointed with straight
or curled tips. They are six to 10 inches in length and green or red
(when mature) in color. They can be eaten raw, added to salads and
stuffed or cooked into a variety of
savory dishes.
Ground: This hot pungent powder can be found in your grocer's spice
aisle. It's commonly added to barbecue sauce, dips,
stews,
eggs, roasts
and "
deviled" dishes where "heat" is desired.
Crushed: These dehydrated crushed flakes are a popular add-on seasoning for
pizza, soups, salad dressings and curry dishes.
Buying Tips
When buying fresh, choose peppers that are firm, smooth and glossy. The
stems should be fresh, green and free of cracks. The peppers can be eaten
or cooked at any stage, but the red mature peppers are hotter than the
green.
Storage Tips
Store fresh cayenne peppers unwashed in the refrigerator for up to
three weeks. Wrap them in paper towel or place in a paper bag. Avoid
storing them in plastic as trapped moisture will hasten spoilage. Check
your peppers often and discard any that develop soft or dark spots.
Store dried or crushed pepper in a cool, dark place for up to one year, or replace when the color and aroma fade.
Usage Tips
Use extra care when handling cayenne peppers, one of the
hottest chile varieties.
Wear gloves and avoid touching your face
or eyes.
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Cayennes are one of the hottest varieties of peppers, so use extra caution
when preparing them. Wear thin rubber gloves and avoid touching your
face and eyes. If you don't have gloves, wash your hands thoroughly with
soap and water as soon as you're finished. If you feel a burning sensation on your skin, try
soaking hands in a bowl of milk.
Wash the peppers right before using. To slice, begin by removing the
stem and cutting the pepper in half. Next, use a teaspoon to carefully
remove the ribs and seeds (this will temper the heat). If
stuffing, leave these half sections whole and fill. Otherwise, put the
peppers cut-side down and slice as desired.
"Hot" Tips
• To add the mildest chile flavor to dishes, cut a few slits in a whole
pepper and skewer with a toothpick. Add it to food while cooking, then remove and discard when the dish is finished.
• Chile peppers tend to vary in hotness, so you may need to use a
different amount every time you prepare a recipe. Add chiles a small
bit at a time and keep sampling the food until it reaches your desired degree
of heat.
• Can't take the heat? Drink or eat a capsaicin-absorbing food
to temper the intensity. These include
milk,
tomato juice, bread,
potatoes, rice, ice cream or
bananas. Don't drink
alcohol or water—they'll only increase capsaicin absorption and spread
it to more parts of your mouth.
Try one of our favorite cayenne pepper recipes:
Cayenne Corn Bread Sticks
Barbecue Sauce
Dad's Hot Fudge Sauce
