Ground cayenne pepper

Ground cayenne pepper


Country of origin:
Brief description:
Ground fruits of a perennial plant of the Solanaceae family. One of the hottest peppers.

You can expect the taste of cayenne pepper to be hot and spicy. But once you get used to its fiery pungency, you’ll be surprised at the incredible amount of subtle flavor nuances it can display: fruity notes, smoky, earthy, fresh, sweet and floral… And these are just a few of them.

As for understanding the spiciness of our ground cayenne pepper, although it is prickly, it is not among the hottest. After all, before drying, the seeds and pericarp are extracted from it, which contain a record amount of the same capsaicin – an alkaloid that is responsible for the sharpness of the pepper.

It should also be noted that the sharpness, taste nuances and amount of aromatic substances of pepper differ even in fruits growing on the same branch.

The use of cayenne pepper in cooking

Ground cayenne pepper in itself is a universal spice, natural antiseptic, preservative and is added to almost all dishes around the world. Hot pepper can give a special color, aroma and taste to any food. Only it should be used carefully – the taste of such pepper is quite burning.

  • It is added to the main and first dishes just for the sharp sharpness. In Asian cooking, the spiciness of your favorite peppers is often “quenched” with coconut milk
  • For the spiciness of salads, you can mix cayenne pepper with vinegar, oil and lemon juice in advance
  • It is used when cooking soups, curries, stewed vegetables, fish and meat
  • Add to sauces, pastes and marinades
  • Good for cooking rice and legumes – pepper promotes better digestion of foods that are difficult for the digestive tract
  • Very tasty in combination with dark chocolate and citrus fruits
  • And what an incredible Korean-style carrot or beetroot with it!..

To avoid irritation of the skin and mucous membranes, do not bring the spice close to the face. To add cayenne pepper to dishes, you should use a spoon, and possibly rubber gloves, as is often done when cooking chimchi – spicy Korean cabbage.

Coffee with hot cayenne pepper

Water – half a glass
Finely ground coffee – 1 tbsp
Sugar – 1 tsp.
Ground cardamom – a pinch
Allspice – a pinch
Cayenne pepper – a pinch
Brew coffee in any of your favorite ways, and at the end of cooking add a mixture of spices.

The use of cayenne pepper in Ayurveda

Part used: fruit
Energy: warms, VK-P +
Action: stimulating, diaphoretic, expectorant, improves metabolism, hemostatic, against parasites
Precautions: ulcers, gastritis, enteritis, inflammatory conditions of the gastrointestinal tract; generally has an irritating effect on the mucous membrane.

According to Ayurveda, cayenne pepper is a very valuable medicine. It serves as a strong stimulant for both the digestive system and the circulatory system. Effectively dispels internal and external cold. It is food for increasing agni. However, this pepper can increase inflammatory processes in the body. It should be used with caution, in addition to everything else, it enhances the effect of many other spices and herbs.

  • It has a strong hemostatic effect and can be used in acute conditions to stop bleeding. However, its long-term use due to its warming properties can, on the contrary, provoke bleeding.
  • Useful for cardiac weakness and to induce consciousness in heart attacks, but can severely disturb pitta, leading to heart attacks in some cases.
  • It is especially effective for burning toxins in the colon
  • Cayenne pepper can be used with other herbs, where it is necessary to stimulate their medicinal effect. For example, as in the case of turmeric – in a pair they give the best effect.

In terms of vitamin C content, one pod of cayenne pepper is equivalent to 6 oranges.

Weight0.100 g

100 г, 20 г, 40 г


Gluten free


In cooking, Ayurveda

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%


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