Cayenne
Serious heat for hot sauces, chili, and spicy marinades - your go-to fire starter.
What it is
Cayenne is made from dried and ground cayenne peppers, which are thin, red hot peppers originally from French Guiana. The peppers are dried and finely ground into a powder that ranges from bright orange-red to deep red in color.
Flavor and texture
Cayenne has an intense, fiery heat with a slightly smoky, earthy undertone. The powder is fine and silky, dissolving easily into dishes without adding grittiness.
Best uses
Sprinkle into chili, stews, and soups for heat, dust over roasted vegetables, mix into spice rubs for meat, add to chocolate desserts for complexity, or use in hot sauces and marinades.
Storage & freshness
Store in an airtight container in a cool, dark pantry away from heat sources.
| As purchased | 6-12 monthsquality depends on bin turnover and exposure |
| Sealed (pantry) | 2-3 yearsif kept airtight and away from light and heat |
| Refrigerated | 3-4 yearshelps preserve color and heat longer |
| Frozen | 4-5 yearsbest for long-term storage of potency |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Ground cayenne loses potency faster than whole dried peppers due to increased surface area exposure to air and light.
Cooking tip
Start with just a pinch - cayenne is much hotter than regular chili powder, and you can always add more but can't take it back once it's in the dish.
Interesting note
Cayenne pepper is named after the city of Cayenne in French Guiana, and it measures 30,000-50,000 on the Scoville heat scale - about 10 times hotter than a jalapeño.
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High