About

Cayenne Pepper is a member of the chilli family. It is native to Central and South America and has been cultivated for over 7000 years. On a scale of 1 to 10 cayenne has an intense heat rating of 8. Cayenne pepper has a similar heat rating to Tabasco sauce. A small pinch can add heat and zing to sauces and salsas.   If in doubt when adding Cayenne to dishes, add less, re-taste and then add more as desired.

Uses & Ideas 

Spiced Bloody Mary – blend together chilled tomato juice, vodka, Worcestershire sauce, and celery salt with a pinch of cayenne. Pour into glasses and serve with celery sticks.

Fiery hot spice rub – Mix Sea salt, cayenne, ground caraway, ground coriander and smoked paprika. Sprinkle over potato wedges, French fries, grilled corn, fried prawns, or popcorn.

Make gazpacho soup with cooling chopped mint and the warming zing of a little cayenne.

Homemade Buffalo sauce (originating in Buffalo New York) for American style chicken wings. Combine 150 ml chili sauce, 100 gm butter, 2 tbsp vinegar, 1 tbsp Worcestershire sauce, 1/2 tspn cayenne pepper, half tspn garlic powder and salt to taste. Bring all ingredients to a simmer whilst whisking. Use as a dipping sauce or toss over crispy fried chicken wings.

Add cayenne, oregano, and cheddar cheese to savoury biscuits, muffins, puff pastry twists or scones.