Instructions

1. Add a pinch of cayenne to salad dressings, soups or meats, as it is a fantastic counterbalance to sweet marinades. Traditionally, cayenne pepper is a common ingredient in curry and Creole dishes. You can slice, chop or fry the peppers whole, or dry and soak them in oil for a spicy infusion.

2. Read the label of powdered cayenne pepper spices to judge the heat. Most powders are made from the entire pepper pod; however, other less spicy varieties are available that only include the outer skin, discarding the seeds and inner membranes.

3. Purchase whole peppers for cooking, available in most areas year round. Cayenne peppers are green, and gradually turn to red as they ripen and mature. The redder the pepper, the hotter the flavor. Store your fresh cayenne peppers in a paper bag in the refrigerator.

4. Prepare whole, fresh cayenne peppers depending on how hot you would like the final dish. Use the entire pepper for the hottest possible flavor, or remove the seeds and/or veins from inside of the pepper to cool down the flavor.

5. Add cayenne to your recipes gradually when cooking to avoid painfully hot foods. Add a pinch, stir and cook for about 5 minutes and then taste. Repeat to taste.

6. Cool down a dish if you add too much cayenne pepper by adding noodles, potatoes or coconut milk, which absorbs and helps to neutralize the spice.