£1.30 – £9.90
Ground Organic Cayenne Pepper
Product of: UK
Net Weight: 25g / 100g / 250g / 500g
Ingredients: Organic Paprika, Organic Chilli Powder
Cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chilli pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a cultivar of Capsicum annum, which is related to bell peppers, jalapeños, paprika, and others. The Capsicum genus is in the nightshade family (Solanaceae). It is a hot chilli pepper used to flavour dishes and named for the city of Cayenne, the capital of French Guiana.
The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice of the same name.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form (such as in Korean, Sichuan, and another Asian cuisine), or in a thin, vinegar-based sauce. It is generally rated at 30,000 to 50,000 Scoville units. It is also used as a herbal supplement, and was mentioned by Nicholas Culpeper in his Complete Herbal, 1653, as “guinea pepper”, a misnomer for “Guiana pepper”.
A pinch of cayenne over devilled kidneys or stirred through gravy for game birds adds a gutsy kick and heightens the flavour of the dish. It’s also good used sparingly in vegetable or lentil soups, in curries or sprinkled over stir-fried prawns or crisp whitebait. If you like a little heat then add some to shepherd’s pie, chilli con Carne or cheese fondue.
“How long do spices last?”
Depends on both the type of spice and the conditions under which they are stored. Correctly dried and stored spices, do not actually spoil. But over time, they will lose their potency, aroma and flavour.
As a general rule, whole dried spices (not been ground) will last much longer than ground and can last for 1 to 3 years. Pre-ground spices do still always work very well but if possible buy the spice whole and grind it just before you use it. It is also never a bad idea to freeze any spare, try to remove as much air as possible and make sure it is kept sealed in the freezer to avoid moisture.
Here are some tips for maximising the shelf life of your spices:
• Store in an airtight container.
• Store in a cool, dark cupboard.
• Store away from direct heat or sunlight.
• Keep lid tightly closed when not in use.