Inside the Spice Cabinet: Cayenne Pepper
Used in both savory and sweet recipes, just a pinch of this piquant red powder is all you need to punch of the heat.
What Is Cayenne Pepper?
Most Popular Use: Spice blends, meat, fish, vegetables, sauces
Cayenne is a type of red chili pepper originally from French Guiana, but that spread to other parts of the world during the 15th and 16th centuries. It’s a fairly hot pepper, and has a mid-range Scoville Rating of 30,000 – 50,000. While we typically use it in powdered form, you can also find and cook with cayennes that are fresh, dried, or even made into oil.
Cayenne pepper has also received a lot of attention for its health benefits, and in fact it was used as a medicine before it was really considered a culinary seasoning. A diet with regular amounts of cayenne is said to have a positive affect on both the digestive and circulatory systems.
How To Use Cayenne Pepper
When you first start cooking with cayenne pepper, start off with an eighth to a quarter teaspoon for a large dish like a soup or braise, or a bare sprinkling for smaller plates like scrambled eggs. This gives you a bit of spice without feeling overwhelmed. Remember – you can always add more, but you can’t take it out once it’s in there.