This colorful, ground chili pepper will turn up the heat and color in your cooking. Use it in favorite ethnic recipes, or sprinkle it on at the table whenever a dish needs extra zip.

Botanical name: Capsicum annuum L. var. annuum , Capsicum annuum

The term "cayenne" is often used to refer to any ground pepper, but true cayenne (which takes its name from the French Guinea city of Cayenne) is actually a particular type of chili pepper--about four to 12 inches long, thin, and very pungent.

Yes, chickpeas already have a nutty taste, but the addition of almonds gives this dip a deliciously different spin. Chips and breads are good dippers for hummus. And of course it makes a tasty sandwich spread.

1 cup cooked chickpeas
1/3 cup tahini
1/4 cup ground almonds
2 tablespoons olive oil
1 teaspoon garlic granules
1/4 cup water
1 tablespoon parsley leaf flakes
1/8 teaspoon cayenne
1/2 dash tamari
salt to taste
coarse-grind black pepper to taste
Combine all ingredients in a food processor or blender until smooth. Serve at room temperature or cool.

Cayenne Powder (30,000 HU), ORGANIC

Cayenne Powder (30,000)
  • Brand: Frontier Bulk
    Botanical Name: Capsicum annuum L.
    Safety Info: Chilis can be irritating to eyes and skin; use caution when handling.
    Origin: India
    Organic: Organic
    Kosher: Kosher
    Size: 1 lb
    Package: Bulk Bag
    Introduction Date: 1994-02-01

    Nutrition Facts
    Serving Size 1/4 tsp (0.7g)
    Servings 648
    Amount Per Serving
    Calories 0 Calories from Fat 0
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Trans Fat 0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Total Carbohydrate 0g 0%
    Dietary Fiber 0g 0%
    Sugars 0g
    Protein 0g
    Vitamin A 6% • Vitamin C 0%
    Calcium 0% • Iron 0%
    * Percent Daily Values are based on a 2,000 calorie diet.
    Common Name: Cayenne
    Cut: Ground
    Grade: 30,000 HU
    Bar Code: 0-89836-00795-7
© 2012 Millan Essentials.  Feed Your Skin is a trademark of Millan Essentials.  No animals were harmed in the making  of this site.
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