250 gms

24.75 $USD

Cayenne pepper takes its name from its supposed centre of origin the Cayenne region of French Guiana. Other names for this dusty but slightly aromatic spice are Bird’s Beak Chilliepin Guinea Pepper and Mad Pepper. It is hot pungent and biting but not as powerful as the hotter chillies.
Cayenne pepper is a finely ground pepper prepared from the seeds and pods of various types of chilli. The powder is red or red-brown in color. It should not be confused with the vine peppers which yield common black pepper.
Cayenne pepper can be used as a spice in cooking: or as a condiment at table generally with sea foods such as oysters sardines smoked salmon and trout scallops fried mussels crab lobster and crayfish. It may be sprinkled over soups and hors d’oeuvres. It can be eaten with eggs and egg dishes such as omelettes and soufflés. It is also good with roasted grilled fried or stewed meats. It adds spiciness to stews casseroles and sauces especially cheese barbecue and shellfish sauces.