Cayenne pepper

cayenne pepper

Flavor and role: A finely ground powder of small, hot red chilies, with little aroma but strong heat. Add a little at a time to control the heat.
Typical dishes and uses: Cajun dishes, gumbo, buffalo wing sauce, devilled eggs, barbecue rubs.
Substitutes: ¼ tsp cayenne = ¼ tsp Cheongyang chili powder (Korean hot chili powder; or any hot chili powder) or ½ tsp red chili flakes.
Storage: Light and heat quickly dull the colour and aroma. Sealed and refrigerated or frozen, it keeps its bright colour and aroma for about 1 year.
Main countries: United States · Mexico · India
Used in this book: Bouillabaisse Jambalaya Buttermilk Southern Fried Chicken Suya Albóndigas Bravas Traybake Southern Fried Chicken and Waffles with Spiced Maple Butter Marseille Bouillabaisse with Rockfish Broth and Potato Rouille Mexican Hot Chocolate Brigadeiros with Cinnamon and Chili Double-Fried Buffalo Wings with Chunky Blue Cheese Wine-Braised Chicken Paprikash with Butter Nokedli and Cucumber Salad Apple Curry Sauce Currywurst with Double-Fried Pommes Cajun Brown Jambalaya with Shrimp-Shell Stock Jambalaya Arancini with Cajun Rémoulade Kelewele Caramel Sundae with Honey Peanut Crunch Gruyère and Aged Cheddar Mac with Crispy Panko Bravas rösti brunch with fried eggs Peri-Peri Popcorn Chicken Crispy-Edge Pulled Pork with Beer-Braise Glaze Lard-Fried Double-Dredged Chicken with Peppered Cream Gravy Charcoal Suya with Hand-Toasted Yaji and Tomato Relish Suya Beef Yaki Udon Suya Steak Crunch Salad with Peanut-Lime Dressing

Updated 2026-10-10