Made from a blend of several different types of hot chilli, this is one of the best staple chilli powders to have in the pantry. It can be used in most dishes where chilli heat is required, and it is also very effective as a colouring agent, bringing a lovely deep red to anything it is used in. Its flavour is fresh and zingy, with a full heat which lingers on the palate.
Cayenne is used a great deal in the Cajun and Creole cuisines of the southern USA, as it works so well with the other ingredients used such as lime or lemon juice, sweet peppers and thyme. Because of this affinity with sharp, sour flavours it combines perfectly with vinegar to make hot chilli sauces, such as those which come from the West Indies and again the USA. Another great way to use Cayenne is to include it in the dry rub for barbecue or grilled foods – remember here that Cayenne really packs a punch, so it needs to be used in moderation.