Ground cayenne

Ground cayenne is a fine, spicy powder obtained from drying and grinding the fruits of the Capsicum annuum plant, commonly known as cayenne peppers or chilies. This ingredient is highly valued in cooking for its ability to provide an intense flavor and a characteristic spicy touch to a wide variety of dishes, from stews and soups to sauces and marinades.

Its origin lies in the tropical regions of Central and South America, although today its cultivation and use have spread throughout the world, especially in Mexican, Caribbean, and South American cuisine.

Ground cayenne is a natural source of capsaicin, a compound responsible for its spiciness and which possesses anti-inflammatory and antioxidant properties. Furthermore, it helps stimulate metabolism and improve blood circulation.

In the context of Latin American cuisine, this ingredient is also known by other names, depending on the country:

• Ground ají: a common term in countries like Peru and Bolivia.
• Ground chile: used in Mexico and Central America.
• Cayenne pepper: a common expression in several countries to refer to the same product.

Ground cayenne is ideal for adding heat and depth to your recipes, always in moderation to balance flavor and spiciness.