How to Use Cayenne Pepper and How Is It Healthy?
Most of the time when we add heat to a dish, we do it with a type of pepper. But there are a few of them and each is a little different! Here we are going to look at how to use cayenne pepper, what you can dow with it and if it is healthy?
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What is cayenne pepper?
Cayenne pepper is a moderately hot chilli pepper that is mostly red in colour and usually 10-25cm in length when fully grown. It is a type of Capsicum annuum the same as bell peppers, jalapenos and pimientos among others. All are a nightshade family plant.
Sometimes cayenne powder is simply a powdered version of the chilli. Other times it is a blend of different chilli peppers. This can change how strong the taste is so always check!
Cayenne pepper is used in many cuisines around the world. It is the main ingredient in Tabasco sauce as well as in most Cajun spice blends. It features in dishes from Indian and Thailand to Central and Southern American cuisines.
What’s the difference between cayenne, chilli pepper and paprika?
One of the most confusing things about peppers is that there’s lots of different varieties and people often use terms interchangeably. But there’s some difference between them. For example:
- Cayenne pepper – stronger flavour and more heat
- Paprika – ground from different peppers and tends to be sweet or fiery
- Red pepper – usually ground bell pepper that’s red in colour
- Red chilli powder – made from any one of the hot chilli peppers ground up and can sometimes include cayenne
To further confuse things, none of these peppers is related to black pepper which comes from a flowering vine rather than a pepper family plant.
Health benefits of cayenne pepper
At first glance, this fiery pepper may seem to be just something to add flavour to foods. But there are some interesting health benefits of cayenne pepper that add to its benefits.
Pain relief
While cayenne pepper may be known for making your mouth burn, the same compound that gives them their heat can also be used topically to help ease main.
Psoriasis treatment
Psoriasis is a skin condition that causes scaly, red patches that itch. There’s no cure for it but creams made with cayenne pepper have been shown to ease the itching and help the skin’s appearance.
Digestive health
Capsaicin, the spicy compound that gives cayenne its heat, stimulates the nerves in the stomach and can help to product digestive fluid that improves overall digestive health. It also helps to stop stomach infections and generally boost the metabolism so you don’t feel hungry as often.
How to dry fresh peppers
With something like cayenne pepper, a little goes a long way so when you buy some, you often find some left. But the good news is that it is easy to dry fresh peppers and save leftovers for later. This is also perfect if you decide to grow your own.
The easiest way to dry them is to hang them. This doesn’t take too long as the peppers don’t have thick skin. Pick a sunny spot that’s a little out of the way.
- Cut a slit on the side of each pepper and remove the tops (this helps to stop mildew building up)
- Either poke a hole in the top and put a string through or tie to the stems if you prefer to leave them on
- Leave one end of the string longer and hang them from a sunny window, away from moisture
- Check them every few days to make sure there are no signs of mould
If you have an Air Fryer with a dehydrator setting, you can also use them to dry them. Or a food dehydrator is a specialist piece of equipment that can do the job.
Lastly, you can dry them in the oven. Use the lowest temperature and slide off the tops. Cut them in half and spread them on a cookie sheet then pop them in the oven. Check about every 10 minutes until they are completely dry.
Cayenne pepper olive oil
Another great way to use cayenne pepper apart from in the recipes is to make flavoured olive oil with it. You can either use a mason jar or if you have an olive oil bottle with a strong cap, clean it out and use that.
In a bowl, add ¼ cup dried crushed cayenne peppers. In a small saucepan, heat 1 ¼ cups of olive oil for a few minutes until it just starts to smoke. Don’t overheat it as olive oil has a low smoke point. Leave to cool for a minute or two then carefully pour over the peppers. If needed, use a spoon to gently stir.
Add 2-3 whole peppers if you like then leave to cool for 1-2 hours. Test the oil and remove the crushed peppers if you like. If you want it stronger, leave them in. keep it at room temperature for 2-3 months as long as the jar or container was properly sterilised first. It will also keep in the fridge for 6 months.
Cajun spice mix
One of the classic things to do with cayenne pepper is to make a Cajun spice mix. There are lots of variations but here’s a simple recipe example.
Ingredients
- 2 tsp salt
- 2 tsp garlic powder
- 2 ½ tsp paprika
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 ¼ tsp dried oregano
- 1 ¼ tsp dried thyme
- ½ tsp red pepper flakes (optional)
Stir together all the ingredients until evenly blended then store in an airtight container and use as needed.
Classic Slow Cooker Pork Chilli
This slow cooker chilli gets a nice boost of flavour by using a combination of spicy and sweet pork sausage, rather than plain ground beef.
Ingredients
- 1 lb. spicy bulk pork sausage, crumbled
- 1 lb. sweet bulk pork sausage, crumbled
- ½ c. chicken or vegetable stock, plus additional, if needed
- 4 cloves garlic, finely chopped
- 1 medium white onion, finely chopped
- 2 large stalks celery, chopped small
- 2 large carrots, chopped small
- 2 15-oz. cans white beans, drained and rinsed
- 2 15.5-oz. cans red kidney beans, drained and rinsed
- 2 28-oz. cans tomato puree
- 1 6-oz. can tomato paste
- 1 28-oz. can petite-cut tomatoes, undrained
- 3 T. chilli powder
- 1 T. ground cumin
- 2 t. oregano, dried
- 1 t. cayenne pepper
- 1 c. black coffee (or water), if needed
- Sea salt, to taste
Garnish, (optional)
- 8 oz. shredded cheddar cheese
8 oz. shredded cheddar cheese
- ¾ c. chopped red onion
¾ c. chopped red onion
- 2 fresh jalapeno peppers, sliced
Instructions
In a large skillet, brown sausage over medium heat until no longer pink, approximately 8-10 minutes. Remove from heat and drain excess fat from pan. Transfer sausage to slow cooker crock.
Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from the bottom of the pan with a wooden spoon.
Add olive oil, garlic, and onion to pan and sauté, stirring frequently, about 3-4 minutes or until softened.
Add celery and carrot and continue cooking for another 2-3 minutes, or until softened. Remove from heat and pour skillet contents into the slow cooker.
Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chilli powder, cumin, oregano, and cayenne pepper to slow cooker. If desired, add black coffee or water to thin mixture before cooking. Season with salt, to taste, and stir to combine.
Cover and cook on high for 4 hours, or low for 8 hours. When complete, taste and adjust seasonings, as desired.
To serve, spoon chilli into individual serving bowls and top with shredded cheese, chopped onions, and/or sliced jalapeno peppers, as desired.
Notes
Crumble the bulk sausage with your fingers before browning. This gives you better control over the size of each piece and is easier than breaking up the chunks of sausage with a wooden spoon while cooking. Another alternative is to use a potato masher, if you have one.
To turn up the heat, even more, use all spicy sausage instead.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1166Total Fat: 59gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 178mgSodium: 2549mgCarbohydrates: 101gFiber: 24gSugar: 29gProtein: 68g
More Cayenne Pepper Recipes
Looking for more ideas to use some cayenne pepper? Check out these dishes!
Try this classic sizzling chicken at home complete with tasty avocado and lime salad
Combine cayenne with coriander and lime for a tangy Mexican inspired chicken marinade
Easily make buffalo chicken wings any time you want with this spicy Instant Pot recipe
