Cayenne Pepper
Summary:
Known for its fiery heat, cayenne pepper is a staple in many kitchens, commonly used in powder form to add spice to dishes. Its bright red color and potent heat make it a favorite in hot sauces and spice blends.
Region of Origin:
Originally from Central and South America, now widely cultivated in the U.S., India, and Africa.
Spice Level:
30,000 – 50,000 SHU
Flavor Profile:
Cayenne peppers have a pungent, sharp heat with a slight hint of sweetness.
Common Cultivars:
- Long Red Slim Cayenne
- Carolina Cayenne
- Joe’s Long Cayenne
Culinary Uses:
Used in hot sauces, spice blends, and as a seasoning for dishes. It can be dried and ground into powder, used fresh in spicy dishes, or infused in oils.
Health Benefits:
High in capsaicin, promoting pain relief, metabolism boost, and anti-inflammatory effects.
Growing Conditions:
Grow well in warm climates with well-drained soil. Prefer temperatures between 70°F and 90°F.
Preservation and Storage Tips:
Dry cayenne peppers and grind them into powder for long-term storage.
Substitutes:
Use Thai chilies for a similar heat level or paprika for milder flavor.
Popular Dishes or Recipes:
- Buffalo Wing Sauce
- Spicy Chili
- Cajun Seasoning
Historical and Cultural Significance:
Popularized in European cuisine by explorers, cayenne has been used medicinally for centuries.
Pairings:
Pair well with garlic, lemon, vinegar, and meats.
Warnings or Precautions:
Handle with care as the heat can irritate skin and eyes.
Scoville Rating Comparisons:
Hotter than serrano and jalapeño peppers, but milder than habanero.