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Use caution when handling these chiles: cayenne peppers are so hot that they can instantly irritate the skin on the hands and it can be excruciating if they come in contact with the eyes. Wear thin disposable surgical gloves while working with hot chiles, and don’t touch your face until the gloves are removed. The seeds and membranes in chile peppers contain most of the capsaicin, the compound that lends them their mouth-searing qualities. Cayennes are mostly used without their seeds and veins. Finely chopped fresh cayenne imparts intense heat to sauces and stews, particularly in Cajun and Indian cooking.
Cayenne chile peppers are extremely hot and provide the heat for many spicy dishes. When fresh, cayenne peppers appear wrinkly and may be either deep green or bright red (when mature). They can range between 5 and 10 inches (12.5–25.5cm) long and are generally about 1/2 to 1 inch (1.2–2.5cm) across. The red, mature pepper is hotter than the green. Cayenne peppers tend to be long and hooked and they terminate in a sharp point.
Cayennes are pungent peppers with heat scores that measure between 30,000 and 50,000 Scoville heat units. How high a chile pepper scores on the heat scale is determined by high-performance liquid chromatography measurement of how many parts per million capsaicin it contains. This figure is then converted into the historic Scoville heat units that signify how much dilution is necessary to drown out the chile’s heat. The heat level of a chile is given as a range because it varies with how and where the pepper was grown and how mature it is.
Red chile pepper (dried), 1 pepper (0.54g)
Calories: 1.7
Protein: 0.0g
Carbohydrate: 0.4g
Total Fat: 0.0g
Fiber: 0.2g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
