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Spices & seasonings · Chillies & peppers

Cayenne / chilli powder

Hot ground red chilli (cayenne or Indian lal mirch) used for heat in curries, rubs and sauces.

Also called: cayenne pepper, red chilli powder, lal mirch, acı toz biber, ground chili

A kind of spices

195 recipes with it

What it is

This record covers hot ground red chilli: cayenne pepper and Indian red chilli powder (lal mirch), which are similar in use. It is a fine orange-red powder that is much hotter than paprika. It is not the same as American chili powder, which is a mild blend with cumin and oregano.

Capsicum annuum

How it’s used

  • Heat in curries, dals and sabzis
  • Tandoori and other marinades
  • Cajun and Southern rubs
  • Hot sauces and devilled eggs
  • Added to tadka at the last moment

Characteristics

Taste
Sharp, strong heat with little sweetness.
When cooked
Scorches almost instantly in hot dry fat; add with onions or tomatoes, or off the heat.
Sold as
ground
Cooking uses
Mainly a seasoning

Storage

Cool, dry and dark. Airtight jar away from light; the colour browns and heat fades with age.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Wash hands after handling and avoid touching eyes; heated chilli fumes can sting.

Nutrition per 100 g

Energy
318 kcal
Protein
12.01 g
Carbohydrate
56.63 g
Fat
17.27 g
Fibre
27.2 g
Sugars
10.34 g

USDA FoodData Central: Spices, pepper, red or cayenne.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with cayenne / chilli powder

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