Cayenne Pepper comes from the dry, stemless pods of the Capsicum Frutescens L/ Annum L plant. It is a hot and spicy powder that will add heat and a delicious flavour to many foods. Use is liven up curries, burgers, soups and stews or anything else you might want to try. Sprinkle over roast vegetables or potato wedges to pep them up! Cayenne Pepper goes well with many other herbs and spices and is perfect for making your own custom blends or rubs. You’ll find it in our Piri Piri Spice Blend and Harissa Spice Blend and more.
The peppers that make up Cayenne are generally long and thin, red in colour and hang down from the plant. There are a couple of ways they can become a powder. They can be dried whole before being ground into a powder, or the can be pulped, baked into a cake like shape and ground from there. This powder is S4, meaning it is of high quality from India.
The heat from chillies is a subjective thing we find; what some may find too hot, others might find tame. Therefore, you should go easy on chillies, chilli powders and blends with chilli powders in them to find the heat level you like. If you are tasting as you go, you can always add a little more if you need to, but taking heat out is difficult if not impossible. Rating is around 20,000 SHU, so if you’re looking for a milder chilli powder, Kashmiri Mirch would be a good option at between 1000 and 2000 SHU.
Nutritional Information/ 100g
Nutritional Information/ 100g- Energy/kcal – 318
- Energy/kJ – 1331
- Protein (g) – 12.01
- Fat (g) – 17.27
- of which Saturates (g) – 2.462
- Carbohydrate (g) – 56.63
- of which sugars (g) – 7.19
- Fibre (g) – 27.2
- Sodium (mg) – 30
- Salt (g) – 0.075
ADDITIONAL INFORMATION
ADDITIONAL INFORMATION- Cereals containing gluten
- Peanuts
- Soybeans
- Nuts
- Celery
- Mustard
- Milk and Dairy products
- Sesame Seeds
- Products containing sulphur dioxide at concentrations more than 10mg/kg or 10mg/litre.
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