Red cayenne pepper is a vibrant, spicy powder made from dried and ground cayenne chili peppers. It brings heat and a subtle, earthy fruitiness to dishes, and a little goes a long way. These five recipes show you how to use cayenne in everyday cooking, from a simple seasoning blend to a creamy, spicy pasta sauce, a crispy chicken coating, a zesty dipping sauce, and a sweet-spicy chocolate treat.
Ingredients
For the Cayenne Seasoning Blend:
- 2 tablespoons (14 g) cayenne pepper
- 1 tablespoon (8 g) smoked paprika
- 1 tablespoon (8 g) garlic powder
- 1 tablespoon (8 g) onion powder
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) black pepper
- 1 teaspoon (6 g) salt
For the Creamy Cayenne Pasta:
- 12 oz (340 g) penne or other short pasta
- 2 tablespoons (28 g) unsalted butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 teaspoon (2 g) cayenne pepper (adjust to taste)
- 1/2 teaspoon (1 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- Fresh parsley, chopped, for garnish
For the Cayenne Chicken Wings:
- 2 lb (900 g) chicken wings, split at joints, tips removed
- 1 tablespoon (7 g) cayenne pepper
- 1 teaspoon (2 g) garlic powder
- 1 teaspoon (2 g) salt
- 1/2 teaspoon (1 g) black pepper
- 2 tablespoons (28 g) butter, melted
- 1 tablespoon (15 ml) hot sauce (optional)
For the Cayenne-Lime Dipping Sauce:
- 1/2 cup (120 g) plain Greek yogurt or sour cream
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon (2 g) cayenne pepper
- 1/2 teaspoon (1 g) salt
- 1/4 teaspoon (0.5 g) ground cumin
For the Cayenne Chocolate Bark:
- 8 oz (225 g) dark chocolate (70% cacao), chopped
- 1/2 teaspoon (1 g) cayenne pepper
- 1/4 teaspoon (0.5 g) sea salt flakes
- 1/2 cup (40 g) roasted almonds, roughly chopped
Instructions
- Make the seasoning blend: In a small bowl, combine all the seasoning blend ingredients. Stir well and store in an airtight jar. This makes about 1/2 cup (60 g) and can be used on meats, vegetables, or in soups.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain.
- Make the sauce: In the same pot, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan, cayenne, salt, and black pepper. Cook for 2-3 minutes until the sauce thickens slightly.
- Combine: Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency. Garnish with parsley and serve immediately.
- Prepare the wings: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Pat the wings dry with paper towels. In a large bowl, toss the wings with the cayenne, garlic powder, salt, and black pepper.
- Bake the wings: Arrange the wings on the rack in a single layer. Bake for 40-45 minutes, flipping halfway, until the skin is crispy and the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Toss in butter: In a large bowl, mix the melted butter and hot sauce (if using). Add the hot wings and toss to coat evenly. Serve with the dipping sauce.
- Make the dipping sauce: In a small bowl, whisk together the yogurt, lime juice, cayenne, salt, and cumin. Refrigerate until ready to serve.
- Make the chocolate bark: Line a small baking sheet with parchment paper. Melt the chocolate in a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second bursts, stirring between each). Stir in the cayenne and almonds.
- Spread and set: Pour the chocolate onto the prepared sheet and spread into an even 1/4-inch (6 mm) layer. Sprinkle with sea salt flakes. Refrigerate for at least 30 minutes until firm. Break into pieces to serve.
Tips
- Adjust the heat: Cayenne’s heat varies by brand and batch. Start with half the amount called for, taste, and add more. You can always add, but you can’t take away.
- Substitute for cayenne: If you don’t have cayenne, you can use an equal amount of ancho chili powder for a milder, smokier flavor, or a pinch of red pepper flakes for a different kind of heat. Note that the texture and flavor will change slightly.
- Protect your hands: Cayenne can irritate skin and eyes. Wear gloves when handling large amounts, and wash your hands thoroughly after. Avoid touching your face.
- Common mistake: Adding cayenne to hot oil can cause it to burn and become bitter. Add it to liquids or at the end of cooking for best flavor.
Serving Suggestions
Serve the cayenne pasta with a simple green salad and crusty bread to balance the heat. The wings are perfect with celery sticks and the cayenne-lime dipping sauce. The seasoning blend is great on roasted potatoes, grilled chicken, or in chili. The chocolate bark makes a unique dessert or gift, and pairs well with coffee or red wine.
Variations
- Add protein to the pasta: Stir in cooked shrimp, chicken, or crispy bacon along with the sauce.
- Make it vegetarian: Use the seasoning blend on roasted chickpeas or tofu instead of chicken.
- Smoky version: Replace the cayenne in the wings with chipotle powder for a smoky, deeper heat.
- Spicy honey: Drizzle a little honey over the wings before serving for a sweet-heat contrast.
Storage and Reheating
Store the seasoning blend in an airtight container in a cool, dark place for up to 6 months. The pasta and wings will keep in the refrigerator for 3-4 days. Reheat the pasta in a skillet over medium heat with a splash of milk or water, stirring until hot. Reheat the wings in a 375°F (190°C) oven for 10-15 minutes to crisp the skin. The dipping sauce will keep for 3 days refrigerated. The chocolate bark can be stored in an airtight container in the refrigerator for up to 2 weeks.
Frequently Asked Questions
How hot is cayenne pepper compared to other chilies? Cayenne is moderately hot, measuring 30,000 to 50,000 Scoville Heat Units. It’s hotter than paprika but milder than habanero or ghost pepper.
Can I use cayenne pepper in place of red pepper flakes? Yes, but remember that cayenne is much more finely ground and more intense. Use about 1/4 teaspoon of cayenne for every 1 teaspoon of red pepper flakes, and adjust to taste.
Does cayenne lose its heat when cooked? Cooking can mellow the heat slightly, but cayenne’s capsaicin is stable at normal cooking temperatures. The heat will still be present, just possibly more integrated into the dish.
Can I make the pasta sauce dairy-free? Absolutely. Use full-fat coconut milk instead of heavy cream and skip the Parmesan or use a dairy-free alternative. The sauce will have a slightly different flavor but will still be creamy and spicy.
Why did my chocolate bark seize? Chocolate seizes when it comes into contact with even a tiny amount of water. Make sure your bowl and utensils are completely dry, and don’t cover the pot while melting.
Is cayenne good for you? Cayenne contains capsaicin, which is being studied for potential health benefits, but this article does not make any medical claims. Enjoy it as a flavorful spice in moderation.
Related
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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