Home cooks can create the authentic taste of Mexico in their home kitchen with a sprinkle of one ingredient: ground cayenne pepper.
Rosa Cienfuegos, a Mexican-born restaurateur living in Sydney, tells SBS that dressing traditional dishes with a serving of vibrant red cayenne pepper is an easy way to experience a subtle heat sensation and flavour kick that is truly Mexican.
“When I think of cayenne pepper that’s used in chilli powders, I think of it being sprinkled on top of a corn cob,” says Cienfuegos, owner of in Sydney. “The flavour of the dried pepper enhances the dish. It’s like a magic touch.”
That magic spice, cayenne pepper, is a highly valued ingredient throughout South America, having originated from Cayenne in . However, cayenne peppers were first cultivated in Mexico 7,000 years ago.
The flavour of the dried pepper enhances the dish. It’s like a magic touch.
In Australia, it's easy to misunderstand the power of the pepper. That’s because its name suggests it’s a relative of ‘black pepper’. But the term ‘pepper’ in the case of ‘cayenne pepper’ means chilli. So put simply, a cayenne pepper (or chilli) is a type of small chilli related to bell peppers and jalapeños. When the cayenne pepper (or cayenne chilli) is dried, it creates a pungent, red chilli powder that goes by the same name: cayenne pepper.
Cayenne peppers are considered to be moderately hot. On average, cayenne peppers emit 30,000 – 50,000 Scoville Heat Units (SHU) on the Scoville Scale. To put that figure in perspective, when compared to a jalapeno pepper’ (that scores around 5,00o SHU), the hottest cayenne rates 10 times that.
“Ground cayenne pepper is similar to paprika but it’s also got a very different smoky flavour that’s quite balanced. The taste also goes straight to your head.”
A healthy kick of cayenne
Cayenne peppers are an ingredient with a long, cultural health history. Around 9,000 years ago, used cayenne a medicine to relieve stomach pains, cramping, gas and circulatory system issues.
Today, cayenne pepper continues to be favoured in many cultures for its health-promoting qualities. For example, Indian Ayurvedic medicine combines cayenne and mustard seeds to create a pain relief paste.
Capsaicin (the active ingredient in cayenne that gives the chilli its heat) is used in some pain relief ointments throughout the United States and Europe.
Chilli peppers, including cayenne peppers, also contain natural compounds called capsaicinoids that provide natural when consumed.
to possess high polyphenolic content and high antioxidant activity. This is why studies are now suggesting that chilli could help to prevent or decrease oxidative stress. that red peppers have beneficial effects on metabolic syndrome and can decrease the risk of mortality due to cardiovascular diseases. But more research is needed in the area.
So many cultures for just one spice
Ground cayenne pepper is a popular spice used in multiple cuisines – not just in Mexican food. It’s found in dishes throughout India, the USA, Southeast Asia, South America and East Africa. Cayenne is also a popular ingredient in Cajun and Creole cooking.
But of course, let’s not forget to tout the versatility of using cayenne pepper as a chilli power in the Mexican home kitchen.
“We use cayenne pepper as a chilli powder with pretty much all of our snacks including chips," Cienfuegos says. "In some parts of Mexico, they sprinkle it on the glass of tequila cocktails. We also sprinkle it on top of pozole, which is hominy soup (hominy is a Mexican food made with dried corn kernels).”
Cienfuegos adds that it also goes well with shredded pork, makes a great addition to salsa and is often used as a base of Mexico’s famous Valentina sauce.
“Mexican chillies are used to add flavour or colour to your food. Some people may find cayenne pepper to be spicy. But there’s no need to be scared of it. Try it and fall in love with it.”
