Cayenne pepper

A red, fiery hot spice ground from the pod and seeds of dried chillies. A pinch of cayenne over devilled kidneys or stirred through gravy for game birds adds a gutsy kick and heightens the flavour of the dish. It’s also good used sparingly in vegetable or lentil soups, in curries or sprinkled over stir-fried prawns or over crispy whitebait. If you like a little heat then add some to shepherd’s pie, chilli con carne or to cheese fondue.

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