How to use cayenne pepper: 6 easy ways

Cayenne pepper is a bright red powder made from dried hot chillies. It has a clean, sharp heat that arrives quickly and fades, with a little fruitiness behind it. It is hot, so use it like salt: add a pinch, taste, and then decide.

How much to use

Start with an eighth of a teaspoon for a pot that feeds four, then work up to a quarter or half a teaspoon if you like more heat. For marinades, use half a teaspoon per 500g of meat. Wash your hands after handling it and keep it away from your eyes.

Ways to use it

1. Stews and soups. Stir a pinch into the pot with the tomatoes. The heat spreads evenly, so you do not need whole chillies.
2. Eggs. Shake a little over fried or scrambled eggs, with salt, for a quick spicy breakfast.
3. Kachumbari and salads. A pinch mixed in with the tomatoes, onions and lime gives a gentle heat. Taste before you add more.
4. Marinades for chicken and fish. Mix half a teaspoon with garlic, salt, lemon and oil, and let the meat sit before grilling.
5. Roasted nuts and popcorn. Toss warm groundnuts or popcorn with a little oil, salt and a pinch of cayenne.
6. Hot chocolate and chai. A tiny pinch in a mug of hot chocolate or chai gives a surprising warm kick.

Keeping it fresh

Keep it in a tightly closed jar in a cool, dry cupboard, away from sunlight. Keep it out of reach of small children. The colour and heat last best if you use it within about a year.

Which pack to choose

Cayenne is used in small amounts, so the 50g pack lasts a long time at home. Choose the 100g pack if you cook spicy food every day or if you make marinades for a stall or events.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.