When you’re in the HEAT OF COOKING, keep CAYENNE close by. Used in virtually EVERY CUISINE across the globe, this medium-hot red pepper adds UNPARALLELED ZING to Chili, Soup, Stew, Veggies… More! Keep tabletop to sprinkle some heat on hot dogs, pasta, etc.
Cayenne powder may be a blend of different types of chili peppers. It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.
The cayenne pepper is a type of Capsicum annuum, as are bell peppers, jalapeños, pimientos, and many others. Cayenne peppers are often said to belong to the frutescens variety, but frutescens peppers are now defined as peppers which have fruit which grow upright on the bush (such as tabasco peppers), thus what is known in English as cayenne peppers are by definition not frutescens..
It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries.
In North America, the primary cultivar in Crushed Red Pepper is Cayenne. They are also used in some varieties of hot sauce in North America, such as Franks RedHot, Texas Pete and Crystal.
Cayenne peppers are long, tapering, 10 to 25 centimetres (4 to 10 in) long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright.
There are many specific cultivars, such as ‘Cow-horn’, ‘Cayenne Sweet’, ‘Cayenne Buist’s Yellow’, ‘Golden Cayenne’, ‘Cayenne Carolina’, ‘Cayenne Indonesian’, ‘Joe’s Long’, ‘Cayenne Large Red Thick’, ‘Cayenne Long Thick Red’, ‘Ring of Fire’, ‘Cayenne Passion’, ‘Cayenne Thomas Jefferson’, ‘Cayenne Iberian’, ‘Cayenne Turkish’, ‘Egyptian Cayenne’, ‘Cayenne Violet’ or ‘Numex Las Cruces Cayenne’. Although most modern cayenne peppers are colored red, yellow and purple varieties exist, and in the 19th century yellow varieties were common. Most types are moderately hot, although a number of mild variants exist. Most varieties are generally rated at 30,000 to 50,000 Scoville units, although some are rated at 20,000 or less.
| BRAND | Sous Chef |
|---|---|
| INGREDIENTS | Cinnamon |
| CERTIFICATIONS | Halal Certified, Kosher Certified |
| ADDITIONAL INFORMATION | ✅ NON GMO ✅ No Preservatives ✅ No Chemical 🇺🇸 Made Fresh in USA 🇺🇸 |
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