Culinary Notes :
Cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper or especially in its powdered form, red pepper, is a cultivar of Capsicum annuum, which is related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chilli pepper used to flavor dishes and named after the city of Cayenne, the capital of French Guiana
Cayenne pepper has a deceptively mild aroma, yet has a hot and fiery taste. When using cayenne pepper in cooking, it must be used sparingly, as this spice is much hotter than it looks on first appearance.
- Use sparingly in Asian, Indian, African, Central & South American dishes. 1/8 – 1/4 tsp is all that is needed to add some heat to dish.
- Use in curries, marinades and spice rubs
- Use to enhance many dishes or in any recipes that ask for red pepper
All chillies including cayenne pepper contain capsaicin which is known to have many health benefits including boosting the immune system, eliminating inflammation and help to weight loss.
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Other names or spelling: hot chilli powder, Capsicum frutescens, ground chilli, ginnie pepper