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
editThis 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
editCayenne 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
editCayenne 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
editReferences
edit- ↑ 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.