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Vitacost Certified Organic Cayenne Pepper -- 1.7 oz

Vitacost Certified Organic Cayenne Pepper
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Vitacost Certified Organic Cayenne Pepper -- 1.7 oz

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Vitacost Certified Organic Cayenne Pepper Description

  • Vitacost® Organic Cayenne Pepper
  • USDA Certified Organic
  • Non-GMO
  • The spice that comes with a kick you crave
  • Use cayenne to season chili, marinades, sauces & more

Unless it’s during a soccer game, in a swim meet or when your football team is down by a couple points, you wouldn’t ask for a strong kick. Your taste buds, however, might. And you shouldn’t underestimate those spicy cravings. They’re can be as fierce as a sweet tooth, especially when the temperatures outside start dropping. Take that as your cue to turn up the heat with Vitacost® Organic Cayenne Pepper.

Though it’s made from a slender red pepper that’s been ground, Vitacost® Organic Cayenne Pepper carries a big, fiery flavor. Grill masters, top chefs and healthy foodies everywhere will appreciate that this seasoning is certified organic and non-GMO. Cayenne pepper is also where capsaicin is found, a compound that may have some hot health benefits. However you like it, remain cool and use Vitacost® Organic Cayenne Pepper sparingly. A pinch is all you need to get that punch, kick and ka-pow you’ve been sweating for!

The best uses for Vitacost® Organic Cayenne Pepper:

• Sauces
• Marinades
• Dips
• Chili
• Soups & stews
• Roasted nuts
• Homemade potato or vegetable chips


About Vitacost
Vitacost® products are manufactured to high standards of quality and safety. Each Vitacost® product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 110) Current Good Manufacturing Practices (cGMP).


Keep dry and at room temperature (59°-86°F [15°-30°C]).
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic cayenne pepper
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Roasted Fennel With Citrus-Walnut Dressing

Looking for a beautiful, fresh and flavorful entrée salad for your table? This roasted fennel recipe is memorable for its distinct anise-like aroma and flavor. Roasting fennel adds sweetness and pairs perfectly with the tart, bright notes of this homemade citrus-walnut dressing. After roasting with walnuts, serve fennel atop a large platter garnished with fennel fronds. For convenience, make the components of this dish in advance and plate when you’re ready to serve. A Decorative White Platter Has Roasted Fennel, Orange Segments, Walnut Pieces and Garnish to Represent a Roasted Fennel Recipe |

Roasted Fennel With Citrus-Walnut Dressing

  • 2 fennel bulbs (medium sized)
  • 2 Tbsp. olive oil
  • 1 tsp. chili powder
  • Pinch cayenne pepper
  • 1/2 tsp. salt
  • Black pepper to taste (freshly ground)
  • 1/2 cup walnuts (roughly chopped)

Citrus-Walnut Dressing

  • 1 orange (zested)
  • 4 Tbsp. fresh orange juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. walnut oil
  • 1/4 tsp. salt
  • Black pepper to taste (freshly ground)


  • 1 naval orange (peeled and cut or segmented)
  • Fennel fronds (chopped)
  1. Preheat oven to 400 degrees F. Line sheet pan with parchment paper and set aside.
  2. Prepare fennel bulbs by cutting off stalks, fronds and root ends. Discard stalks and roots, and coarsely chop fronds to use as garnish. Cut fennel in half lengthwise then into wedges. (Note: To keep each wedge intact, cut through the inner core.)
  3. In medium bowl, toss fennel wedges with olive oil, chili powder, cayenne, salt and pepper until evenly coated.
  4. On prepared sheet pan, arrange seasoned fennel in single layer and roast 30 minutes or until fennel is brown and soft.
  5. Flip fennel, sprinkle walnuts on top and continue roasting 15 minutes.
  6. While fennel roasts, prepare citrus dressing. In small bowl whisk together orange zest, orange juice, olive oil, walnut oil, salt and pepper.
  7. To serve, arrange roasted fennel and orange slices on large platter, garnish with toasted walnuts, chopped fennel fronds and citrus walnut dressing. Top with fresh black pepper.
  • Serve on top of baby arugula or watercress for a plated first-course salad.
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