cayenne chile pepper

ground

5.0

Based on 12 reviews

try me sample

0.35 oz

75¢

shaker jar

2 oz

refill

2 oz

large refill

8 oz

$14

PACKAGING GUIDE

Cayenne chiles come in a variety of heat, but are mostly moderately hot in relation to other hot chiles. Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use, and this spice will give a fun kick to any dish to which it's added. Try it on savory breakfast foods like eggs or sausage.

Cayenne chile pepper is used in Southwestern American, Mexican, Cajun, Creole cuisine. It is also usually the main ingredient in the crushed red pepper mixes, famously found in pizza parlors. Those mixes are not usually designed for nuanced flavor notes, so much as for more one-dimensional heat. Therefore when cayenne chiles are used in those mixes, their very spicy seeds are not removed before crushing; these are the lighter colored specks that mottle the spice.

QUICK INFO

cayenne chile pepper , ground

SCOVILLE HEAT UNITS

30,000 - 45,000 SHU

PLANT PART

fruit / berry

PROCESSING / FORM

ground

BOTANICAL NAME

Capsicum annuum

BOTANICAL NAME

Capsicum annuum

AKA

Guinea spice
bird pepper
and cow-horn pepper

The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.

CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

RECIPES

Spicy Chocolate Cookies

a sweet treat recipe using:

cacao powder, cayenne chile pepper, cinnamon, vanilla bean (Indian), rose petals, cacao nibs

by Kayla Blydenburgh

Maple Cacao Spiced Pecans

a sweet treat recipe using:

cinnamon, allspice berries, cacao powder, fleur de sel, cayenne chile pepper

by Amy Carson

Tomato and Goat Cheese Panna Cotta

an appetizer recipe using:

tomato, himalayan salt, cayenne chile pepper

by Karine Eludut

Blackened Salmon Tacos

with Mango Pico de Gallo

a dinner recipe using:

black peppercorn, cayenne chile pepper, Mango Chili Hibiscus

by Amy Carson

other

RECOMMENDATIONS

4.9

chili powder

mild

blend

The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.

TRY ME - SAMPLE$0.75

2 oz - JAR$6

2 oz - REFILL$5

TRY ME - SAMPLE $0.75

ADD TO CART

5.0

chipotle chile pepper

morita

powder

Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.

TRY ME - SAMPLE$0.75

2 oz - JAR$8

2 oz - REFILL$7

8 oz - REFILL$25

TRY ME - SAMPLE $0.75

ADD TO CART

4.9

ancho chile pepper

powder

Powdered ancho chile pepper has a gentle spicy heat that lingers. It is often used in thick sauces: adobe, molé, enchilada.

TRY ME - SAMPLE$0.75

2 oz - JAR$5

2 oz - REFILL$4

8 oz - REFILL$12

TRY ME - SAMPLE $0.75

ADD TO CART

4.9

french grey salt

dried

coarse grain

This artisanal dried coarse grain French grey salt is rich in minerals and is tinged grey from the clay bottom of the tidal pools from which it is harvested. Briny and flavorful, but softer on the palate than commercial salts.

TRY ME - SAMPLE$0.75

3 oz - JAR$3

3 oz - REFILL$2

16 oz - REFILL$8

TRY ME - SAMPLE $0.75

ADD TO CART

4.9

black peppercorn

vietnamese

whole

Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with woody flavor notes.

TRY ME - SAMPLE$0.75