Cayenne pepper - Glossaries - Tools

Cookery Class >>> Glossaries

Cayenne pepper
Cayenne pepper is the ground form of hot red pepper; it looks quite similar to paprika, and is extremely hot. It is derived from the flesh and seeds of chilli pepper.

Use: In Soups, meat, fish, egg, and cheese dishes. It is also used to flavour curries and to season sauces and mayonnaise.

10 things to do with Cayenne pepper

-	A crown of asparagus	-	Algerian marinade for baby chicken
-	Apricot or peach chutney	-	Aromatic Karoo ostrich pie
-	Bagna cauda	-	Beggars' purses
-	Blackened chicken	-	Caesar salad
-	Canap?with blue cheese and cucumber mousse	-	Chorizo and tomato quiche

All listings under 'C' in A-Z OF INGREDIENTS

- Cardamom
- Celery
- Chives
- Cloves
- Cod
- Chilli
- Caraway seed
- Celery seeds
- Chilli powder
- Chickpeas
- Coriander seeds
- Cumin seeds
- Curry powder
- Cherry
- Celeriac
- Cantaloupe
- Calvados
- Cellophane noodles
- Creme patissiere
- Cape gooseberries
- Cinnamon
- Capers
- Cashew
- Chervil
- Chutney
- Ciabatta
- Clarified butter
- Coconut milk and cream
- Coriander
- Cornflour
- Couscous
- Créme anglaise
- Créme fraîche
- Croûtons
- Cumberland sauce
- Custard
- Caviar
- Cayenne pepper
- Coconut

The African Kitchen
by Josie Stow

Search from over 14 000 recipes, developed, tried and tested by some of SA's top food writers.

Want more news?

Subscribe to our weekly foodie newsletter today.