Seasons/Availability
Red cayenne chile peppers are available in the late spring through summer.
Applications
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.
Chilli
$78.22
Description/Taste
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.
Nutritional Value
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.
Current Facts
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.
550 kg available
