Red Cayenne Chile Peppers
Inventory, 10 lbs : 0
This item was last sold on : 08/31/23
Red cayenne chile peppers are elongated and slender, averaging 10 to 15 centimeters in length and 1 to 3 centimeters in diameter, and have a straight to curved, conical shape that tapers to a pointed tip. The skin ripens from pale green to bright red when mature and is waxy, glossy, smooth, and rippled. Underneath the surface, the flesh is thin, pale red, and crisp, encasing a central cavity filled with orange-red membranes and a few flat and round, cream-colored seeds. Red cayenne chile peppers are sweet and have a slightly tart, acidic, and smoky flavor with a pungent, intense heat.
Red cayenne chile peppers are available in the late spring through summer.
Red cayenne chile peppers, botanically classified as Capsicum annuum, are elongated, ornamental pods that belong to the Solanaceae or nightshade family. Considered to be a moderately hot variety, Red cayenne chile peppers range 30,000-50,000 SHU on the Scoville scale and were historically used as a medicinal plant in ancient Aztec and Incan empires to help treat toothaches before the peppers became popular in culinary applications. Fresh Red cayenne chile peppers are somewhat rare to find in commercial markets and are most commonly grown as a specialty variety in home gardens. While the variety can be utilized fresh, Red cayenne chile peppers are predominately found in dried or powdered form, used for its pungent spice.
Red cayenne chile peppers are a good source of vitamins A, C, B, and E, potassium, and calcium. The peppers also contain capsaicin, which is a chemical compound that triggers the brain to feel the sensation of heat or spice and has been shown to help stimulate the circulatory system and contain anti-inflammatory properties.
Red cayenne chile peppers are best suited for both raw or cooked applications such as sautéing, roasting, or baking. When utilized fresh, the seeds and inner ribs should be removed to help manage the spice level, and the peppers can then be sliced and tossed into soups, stews, chilis, and casseroles. Red cayenne chile peppers are popularly incorporated into Asian cuisine such as stir-fries, curries, or noodle dishes and in Mexican cuisine to flavor enchiladas, dry-rubs for grilled meats, or bean dishes. In addition to being used fresh in culinary applications, the peppers can be dried and ground into the well-known spice for use as flavoring over cooked main dishes, meats, vegetables, and over drinks such as spicy lemonade, hot chocolate, and ginger tea. Dried Red cayenne powder can also be baked into cheesy pasta dishes, whisked into egg dishes, blended into hot sauce, or mixed into burger patties for extra heat. Red cayenne chile peppers pair well with eggs, ginger, mustard greens, collard greens, cabbage, tomatoes, onions, garlic, bell peppers, corn, and fruits such as orange, mango, and pineapple. The peppers will keep up to one week when stored loosely whole and unwashed in a plastic or paper bag in the refrigerator.
In the southern United States, fresh Red cayenne chile peppers are a key ingredient in Cajun and Creole cooking and are used to make pepper vinegar and hot sauces. Bottles of these sauces can be found at restaurants, in homes, and even in food trucks as a table condiment and are commonly added to gumbos, jambalayas, salsas, seafood, and salads. Red cayenne pepper has also increased in popularity in the United States as a medicinal remedy to help boost the immune system, improve blood circulation, and stimulate the digestive system. Found in the form of tinctures, capsules, powders, and as creams, the pepper is both ingested and used topically as a natural way to cleanse and stimulate the body.
Red cayenne chile peppers are native to South America, specifically to French Guiana, which is located on the northeast coast, and have been cultivated since ancient times. The pepper was then spread throughout South and Central America and into the Caribbean via trade and immigration, and in the 15th and 16th centuries, it was introduced to Europe and Asia via Spanish and Portuguese explorers. Today Red cayenne chile peppers are grown commercially in Mexico, Japan, Africa, India and in the United States in New Mexico and Louisiana. Fresh peppers are found in limited availability through specialty grocers, but the pepper can widely be found in dried and powdered form at supermarkets, online retailers, and health food stores.
Recipes that include Red Cayenne Chile Peppers. One is easiest, three is harder.
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