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.
Cheese and onion pie
Jollof rice with fried plantains
Fish soup with rouille-topped crostini
Salmon and sea bass ceviche
Baked chicken goujons
Mushroom pâté
Puff pastry party canapés
Parmesan biscuits
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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