While the term “Cayenne” is often times used to refer to any ground pepper it is actually a unique type of chile pepper that is between four and twelve inches long, thin and features a pungent taste. While chile peppers have three species they will vary in their degree of heat – the Capsicum Frutescens are kind of the middle of the road while the Capsicum Chinense are considered the hottest of them all – the Cayenne belongs to the family of Capscium Annum and even its personality depends on where it is cultivated. If it is grown in a hot, dry environment it will produce a hotter chile than those from cooler, wetter climates that will produce milder chiles.
This ground cayenne chile pepper is a reddish orange in color and may be used in any recipe that calls for ground red pepper.
If you have added too much heat to the dish (and your mouth is on fire, your forehead is sweating profusely and there are tears streaming down your cheeks) the best way to neutralize the burning is to drink or eat a dairy-based product like milk or yogurt – this is because capsaicin is not water soluble so water won’t bring your mouth back to normal.
Hot = 40,000 heat units (Scoville units/HPLC)
Hotter = 60,000 heat units (Scoville units/HPLC)
Hottest = 90,000 heat units (Scoville units/HPLC)
Dark red cayenne pepper. Best stored in refrigerator if keeping long-term to preserve color.
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Information contained in this shop is for educational purposes only.
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.
please be advised: you should always consult with your doctor before making any changes to your diet!!
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