Cayenne chilli peppers can grow to 30cm/12in long. They're used mainly in hot sauces. When dried, the seeds and pod are dried and ground to make cayenne pepper, a red, fiery, hot spice, a pinch of which can be added to or sprinkled over a variety of dishes, particularly cheesy ones.
Pork belly with lentils and black cabbage salsa
Southern-fried chicken and coleslaw
Sweet potato gumbo with cornbread muffins
Steak, sweet potato fries and baked onion rings
Spiced mackerel with horseradish potatoes
Smoky baked chickpeas
Prawn cocktail
Bulgur wheat balls
Chickpea and tomato salad with tahini dressing
Mango chutney
Delia's any kind of cheese sauce
A pinch of cayenne over devilled kidneys or stirred through gravy for game birds adds a gutsy kick and heightens the flavour of the dish. It’s also good used sparingly in vegetable or lentil soups, in curries or sprinkled over stir-fried prawns or crisp whitebait. If you like a little heat then add some to shepherd’s pie, chilli con carne or cheese fondue.
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