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Ah the Cayenne chile pepper… one of the most widely used chile peppers around the globe. Also know nas aleva, bird pepper, cow-horn pepper, Guinea spice and of course in its powdered form as red pepper. This chile comes from the family of chiles known as c frutescens and is closely related (and often substituted for) to the Tabasco chile.
Named "cayenne" in reference to the Cayenne river region where it was originally harvested in French Guiana, which if you are unfamiliar with this region, is located on the northeastern coast of South America. Most of us are more familiar with the fruits of the cayenne in the ground form. This is also the most commonly used chile for crushed red pepper flakes like you would find at your favorite pizza place. Cayenne chiles are also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative. Cayenne pepper is frequently used to add bite and heat to meats, pickles, seafood and seasoning blends. Cayenne chiles are very popular in a variety of cuisines especially in Caribbean, Italian, Indian, Mexican and Sichuan. Cayenne is the go to chile in Indian cuisine for the consistent heat they provide. The complexity of this cuisine seems an odd bedfellow for this hot pepper but Indian cooks they use them more to ratchet up the heat and not necessarily for their flavor. In this country Cayenne chiles have a long and storied reputation in the bayou region where this is the base chile in Tabasco sauce. This simple mix is a combination of crushed Cayenne, vinegar and salt that is aged in wooden casks similar to the aging process of wine. The flavor profile of our dried cayenne chiles is most recognized for its sharp, hot pungency. The flavor is spicy with undertones of musty hay. Chile pepper heats can vary greatly and this one provides more of a back of the mouth and top of the throat heat. The heat range of cayenne chiles vary widely from 30,000 to 100,000 SHU (Scoville Heat Units) our Cayenne chiles come in at 35,000 to 40,000 SHU (or about a 3-4 on the heat scale of 10). There are approximately 55 dried cayenne chiles per ounce. Now while this is a widely popular chile serious chile heads who are in search of a bit more flavor tend to opt for the De Arbol Chile. Some of our most popular dried chiles are Habanero, Ancho, Mulato and for Asian inspired dishes the Tien Tsin. We also carry a large and growing selection of top quality dried chiles, chile flakes and chile powders. |
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