cayenne

A finely ground powder of dried *Capsicum annuum* chilies, typically 30,000–50,000 Scoville units — hot enough that a pinch transforms a dish. Unlike chili powder blends, cayenne is pure chili: clean, sharp, front-of-mouth heat with faint fruity undertones. A backbone of Cajun and Creole cooking, Indian masalas, and hot sauces. Its capsaicin is fat-soluble, so blooming it briefly in oil distributes heat evenly; adding it late keeps the bite sharper.