cayenne chile pepper

ground
5.0
based on 4 reviews
shaker jar
2 oz
$6
refill
2 oz
$5
large refill
8 oz
$14
view packaging
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.

 
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RECOMMENDATIONS
4.8
mild
blend
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
2 oz - JAR $6
5.0
morita
powder
Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$25
2 oz - JAR $8
5.0
powder
Powdered ancho chile pepper has a gentle spicy heat that lingers. It is often used in thick sauces: adobe, molé, enchilada.
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$12
2 oz - JAR $5
4.9
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
5.0
Vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with woody flavor notes.
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
1.8 oz - JAR $6
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REVIEWS (4)