Cookbook:Cayenne Pepper
| Cayenne Pepper | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Cayenne pepper is a hot red chile.
Characteristics
[edit | edit source]This chile is a couple inches long and bright red when ripe, with a heat level of about 30,000 to 50,000 Scoville units.[1][2] While some other chiles have complex flavor profiles, cayenne is generally neutral aside from its clean heat.[3][4]
Selection and storage
[edit | edit source]Cayenne may be used fresh, but it is very commonly available dried and ground.[1] The fresh version should be firm and waxy,[1] and it keeps for a couple days in the fridge. The dried form should be kept in an airtight container away from light, heat, and moisture.
Use
[edit | edit source]Cayenne is used in cooking various spicy hot dishes, where it adds a straightforward heat without other flavor. It is an essential ingredient in Cajun cuisine. The chile is also used to add heat to sweet dishes,[3] such as chocolate confections and more.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Hultquist, Mike (2022-04-05). "Cayenne Peppers - All About Them". Chili Pepper Madness. Retrieved 2024-05-11.
- ↑ "Cayenne Versus Chili Powder: What's the Difference?". Food Network. Retrieved 2024-05-11.
- ↑ a b Bray, Matt (2022-03-30). "Cayenne Pepper Guide: Heat, Flavor, Uses". PepperScale. Retrieved 2024-05-11.
- ↑ Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.