Spices

Cayenne Pepper

Fine, fiery red ground chili used to add clean, sharp heat to dishes and spice blends.

Cayenne pepper is a finely ground powder made from dried hot red chilies, prized for its clean, sharp heat and bright color. It is a go-to for adding spice to soups, sauces, rubs and seasoning blends without altering texture. A little goes a long way, so it is typically added in pinches and adjusted to taste.

Cayenne pepper is the dried, ground fruit of Capsicum annuum, a slender, curved chili pod that ripens to a vivid red. The powder it yields is finely textured and intensely pungent, delivering a clean, sharp heat that registers quickly on the palate without lingering smokiness or earthiness. This distinguishes it from other ground chiles: chipotle offers smoky depth, ancho brings fruity mildness, and paprika (unless specifically hot) adds color alone. The heat comes from capsaicin, concentrated in the seeds and inner membrane, which binds to pain receptors in the mouth, producing that characteristic burning sensation. Commercial ground cayenne varies widely in actual heat even between brands, so for precision cooking seek a product with a stated Scoville rating or grind your own from dried pods. The spice takes its name from Cayenne, the capital of French Guiana, though the pepper almost certainly originated in Central or South America and spread through colonial trade routes to become a cornerstone of Louisiana Cajun cooking, Southeast Asian curries, Indian vindaloo pastes, and beyond.

Measured in: g
Storage: Pantry

Types & varieties

Louisiana Super Hot

Traditional commercial variety; bright red, 10–15 cm, very pungent

Large Red Thick

Slightly wider pods; good for drying and grinding at home

Early Cayenne

Matures in 60–70 days; suited to cooler climates and short seasons

Crimson Hot

Shorter, thicker pods; heavy yield

Ring Master

Compact plant suitable for containers; medium heat

Heat Timing and Flavor Development

When you add cayenne to a dish dramatically affects the character of the heat it delivers. Adding it early in the cooking process allows capsaicin to dissolve into fats and liquids, producing a mellowed, integrated warmth that builds gradually. Adding it near the end or off heat preserves its sharpness, delivering a more aggressive, frontal burn. This distinction matters: a long-simmered gumbo and a quick-sprinkled pizza benefit from cayenne at opposite stages.

Early addition: integrated, mellow heat that amplifies savory dishes
Late addition: sharp, assertive heat that punctuates finishing dishes
Toast whole dried pods briefly in a dry skillet before grinding to unlock more complex volatile aromatics

Common uses

Cajun and Creole seasoning blends for gumbo, jambalaya, and blackened dishesLouisiana-style and vinegary hot saucesChili con carne and hearty bean dishesDry rubs for grilled meats, poultry, and ribsSpiced nuts, snack mixes, and seasoned pretzelsMexican preparations: tacos, fajitas, enchiladas, and fresh salsasSoutheast Asian curries, stir-fries, and noodle dishesIndian tikka masala, vindaloo, and other spiced pastesDeviled eggs, egg salads, and mayonnaise-based dressingsBloody Mary cocktails and savory cocktail rim garnishesSprinkled on pizza before baking for a finishing heat kick

Tips & pitfalls

A little goes a long way—start with ⅛ teaspoon and adjust upward, tasting between additions.
Wear disposable gloves when handling in quantity; avoid touching eyes or sensitive skin, and wash hands thoroughly afterward.
Store opened containers in the freezer to preserve color vibrancy and capsaicin potency over months.
For a more complex, aromatic heat, toast whole dried cayenne pods briefly in a dry skillet before grinding.
Common mistake: confusing cayenne with paprika. Paprika is typically mild (0–500 SHU) and adds color without meaningful heat; check labels carefully.
Common mistake: not checking ingredient lists for pre-blended products. 'Chili powder' blends often contain cayenne as a primary ingredient, leading to unintended heat.
Common mistake: assuming all ground cayenne is equal. Commercial products vary dramatically in actual SHU; when precision matters, grind your own or seek a product with a stated rating.

Nutrition

29kcal

Energy

121 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 79%Fat 10%

Protein

0.9g

2% DV

Carbs

6.5g

2% DV

Fat

0.4g

0% DV

Fiber

2.8g

10% DV

Sugars

4.1g

of which

Sodium

3mg

0% DV

Notable micronutrients

Vitamin C132% DV

Vitamin B625% DV

Vitamin E24% DV

Vitamin K15% DV

Niacin (B3)8% DV

Folate7% DV

Source · USDA FoodData Central · approx. Peppers, jalapeno, raw

View on FDC →

In the shops

Matched grocery products

Ground Cayenne
Hacendado · 55 g · Mercadona
€1.65
Cayenne Peppers
Hacendado · 0.027 100 g · Mercadona
€1.36
White Cayenne Pepper
BONPREU · Bonpreu
€0.75
White Cayenne Pepper
MONTSANT · Bonpreu
€1.49
Ground Cayenne Pepper
DANI · kg · Bonpreu
€0.95

Good to know

Scientific name: Capsicum annuum
Heat range: 30,000–50,000 Scoville Heat Units (SHU)
Origin: Central and South America; named for Cayenne, French Guiana
Key compound: Capsaicin (concentrated in the seeds and inner membrane)
Form: Dried and ground to a fine, vibrantly red powder
Shelf life: 6–12 months in an airtight container, away from heat and light; potency declines over time
Active compounds: Capsaicin, vitamin A (from beta-carotene), vitamin C, vitamin B6

Substitutes

Red pepper flakes — Comparable heat; slightly coarser texture; good 1:1 substitute in most applications
Aleppo pepper flakes — Lower heat (~2,500 SHU); fruity, slightly salty; use 2–3× the amount for similar punch
Chipotle powder — Adds smokiness alongside heat (~8,000 SHU); best in Mexican dishes, chili, and BBQ applications
Ancho powder — Mild heat (~1,500 SHU) with deep, fruity, slightly chocolatey notes; use 2–3× more; not a direct heat match
Hot paprika — Milder (~2,500 SHU) but true paprika flavor; acceptable for color; not for dishes requiring strong heat
Gochugaru (Korean chili flakes) — Smoky, slightly sweet; ~4,000 SHU; excellent in Asian dishes and braises