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Buy this item and earn 4 points valued at $0.08.
(50,000 HU) Also known as- Capsicum annum, Capsicum spp, Sweet Pepper, Hot Pepper, (Other varieties of cultivars include Paprika, African Bird Pepper, and Habanero) PLEASE NOTE! Cayenne and Chili are the same thing and contrary to popular myth, the difference in their names have nothing to do with either heat units or origins.
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Introduction
You get one full quarter pound of our premium organic certified Cayenne powder 50,000 heat units and we guarantee this to be the freshest and purest Cayenne you can find. The Capsicum family includes bell peppers, red peppers, paprika, and pimento. The tasty hot peppers have long been used in many of the world's cuisines.
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Parts Used
The fruit, fresh or dried, chopped or powdered.
Typical Preparations
Widely used in cooking. Most often compounded as a cream for external use, rarely brewed into a tea for internal use.
Precautions
Don't touch your eyes with your hands after you have handled capsaicin cream. Excessive use internally may result in gastro-intestinal upset.
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Cayenne pepper is the mixture of finely ground powder precedent from dried fruits of hot varieties of tropical red chili. Cayenne chili sizes range from 2 to 5 inches length and about 1/2 inch diameter. They are green and yellow when unripe, turning bright red when matured. The plant grows to 6 1/2 ft (2 m) and it has thickly branching stems, long pod-like, ovate fruits, and small flat seeds.
Possibly native from Cayenne French Guyana; now widely grown in Africa, Mexico, the USA, India, Japan and other tropical and subtropical regions. Cayenne chilies are usually sold dried. Most of them are employed to make cayenne pepper.
How to use and store cayenne - It is used mainly as a condiment at table with seafood, in fish pastes; to flavor cheese dishes, soups and sauces. Sometimes found still in cooking as in the Caribbean kedgeree or devilled sauces.
Be careful not to sprinkle too much on food; apart from being to hot, it tends to clog and then it come out in lumps. Apply the general guidelines for spices: buy in small quantities since the flavor deteriorates with time; store away from light in airtight containers
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