Description
This is a fiery, pungent spice made from dried, ground chili peppers of the Capsicum annuum variety, a family that includes bell peppers and jalapeños.
🔥 Key Characteristics
Heat: Cayenne pepper is known for its moderate to high heat which comes from the compound capsaicin. In the context of the Nigerian kitchen, it provides a clean, sharp heat distinct from local blends like ata rodo or shombo (which is also a local name sometimes applied to cayenne, though local peppers vary).
Flavor: It has a relatively mild aroma but an extremely hot taste. It’s used primarily for heat rather than deep, complex flavour.
Versatility: It’s a fundamental spice used globally in a wide variety of cuisines for seasoning meats, seafood, soups, stews, sauces, and egg dishes.
🌶️ Uses in Nigerian Cooking
While Nigeria has its own incredible array of fresh peppers, dried, ground cayenne is a popular and convenient way to control and add heat to numerous dishes:
Soups and Stews: It is easily incorporated into tomato stews, Egusi soup, Ogbono soup, and other local dishes to boost the overall spice level.
Marinades and Rubs: It’s essential for creating hot rubs for grilling or frying chicken, beef, or fish. It’s often used in conjunction with other spices like ginger, garlic, and cumin.
Jollof Rice: A pinch can be added to the tomato base or spice mix for Jollof Rice to deepen the fiery kick.
Pepper Soup: Used in the seasoning blend for Assorted Meat Pepper Soup and Fish Pepper Soup for a pungent heat.
Health Benefits: Like other chili peppers, cayenne is rich in Vitamin A and C and its capsaicin content is associated with boosting metabolism and aiding digestion.
