Cayenne Pepper

Pellicano's Cayenne Pepper

Pure, Pungent Heat

Pellicano's Cayenne Pepper is ground from a specific variety of chili that is famous for its pure, concentrated heat and minimal fruit flavor. Unlike chili powder (which is often a blend of spices), cayenne pepper is a single-note spice: straight, pungent fire.

Milled to a fine powder, cayenne pepper disperses instantly and evenly into dry mixes, flour coatings, and liquid sauces. It is an ideal spice for adjusting the heat level of a dish without altering its core flavors. Just a small dash provides a dramatic increase in warmth, making it the perfect choice when you need a clear, defined spike of heat.

Essential for Heat and Flavor Boosting

Cayenne pepper is a versatile tool for controlling the heat in almost any cuisine:

• Sauces and Condiments: The primary heat source for classic buffalo wing sauce, hot sauces, and cocktail sauces.
• Chili and Soups: Stir into pots of chili, gumbo, or chowder to instantly ramp up the temperature without adding texture or bulk.
• Meat and Seafood: A mandatory ingredient in many Cajun and Creole recipes, as well as dry rubs for grilling and blackening fish.
• Seasoning: Sprinkle over eggs, roasted nuts, or mixed with salt for a fiery all-purpose seasoning blend.
• Baking: Believe it or not, a tiny pinch added to chocolate desserts (like brownies or fudge) enhances the depth of the chocolate flavor without making the item noticeably spicy.

Fun Fact: The Heat is Concentrated

The intense heat you feel from cayenne pepper comes from a chemical compound called capsaicin. Interestingly, capsaicin does not dissolve in water; it is only soluble in fat, alcohol, and oil. This is why drinking water does little to quench the burning sensation when you eat something too spicy. The most effective way to neutralize the heat is to reach for milk, yogurt, or a piece of bread, as the fat and casein proteins in the dairy products help wash the capsaicin away!

Easy Recipe: Fiery Seafood Blackening Seasoning (For 1 Lb. Fish)

This recipe uses the fine powder to create an intense, flavorful crust on fish or chicken.

Ingredients:

• 2 Tsp. Pellicano's Cayenne Pepper
• 1 Tbsp. Garlic Powder
• 1 Tbsp. Onion Powder
• 1 Tbsp. Paprika
• 1 Tsp. Dried Thyme
• 1 Tsp. Dried Oregano
• 1 Tsp. Salt
• 1/2 Tsp. Black Pepper

Instructions:

1. Combine: In a small bowl, whisk together the Cayenne Pepper, Garlic Powder, Onion Powder, Paprika, Dried Thyme, Dried Oregano, Salt, and Black Pepper until completely uniform.
2. Prep Fish: Pat the fish fillets (such as catfish or tilapia) or chicken breasts completely dry. Brush or rub them generously with olive oil or melted butter.
3. Coat: Coat the fish or chicken evenly and thoroughly with the blackening seasoning mixture, pressing it gently into the surface.
4. Cook: Sear the coated protein in a hot, cast-iron skillet (medium-high heat) for 3–5 minutes per side until the seasoning forms a deep, dark crust and the internal temperature is safe for consumption. Serve immediately.

Ingredients: Red Chili Pepper