ChiliCodexCDP.faq.questions.heat

ChiliCodexCDP.faq.answers.heatWithRange

ChiliCodexCDP.faq.questions.alias

ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.

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Wear gloves while chopping large amounts, and avoid touching eyes. Keep good airflow when toasting or grinding dried pods. If cayenne oil touches skin, wash with soap, then dab with dairy or diluted vinegar.

Capsicum annuum

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Cayenne peppers are slender, curved, and fiery red. They deliver straight, focused heat with earthy brightness. The walls are thin, so they dry fast and grind into the classic shaker powder. Fresh cayennes bring immediate warmth to stir fries, soups, and stews. Makers blend them into Louisiana style hot sauces, combining cayenne mash with vinegar and salt. In Korean kitchens, similar pods become gochugaru, the backbone of kimchi. The flavor leans clean, with hints of tomato skin and hay. At 30,000 to 50,000 SHU, cayenne lands firmly in the Hot zone. Dependable heat, easy processing - certified by the Ministry of Daily Spice. ChiliCodexCDP.copy.rangeSentenceWithHeat ChiliCodexCDP.copy.originSentence Use fresh cayenne in stir fries, soups, gumbo, and sambals. Slice into Thai curries or sauté with garlic for Italian aglio e olio. Dry the pods for powder, flakes, or infused oils. Ferment chopped cayenne with salt for Louisiana style mash, then blend with vinegar. Pair with tomato, seafood, beans, and leafy greens. The pepper's thin walls make it ideal for quick pickles and dehydrated snacks. ChiliCodexCDP.navigation.seeSauceIndex

Ook bekend als: Red Pepper, Guinea Spice

Capsicum annuumSausindex | 4

Soort

Capsicum annuum

Warmte

30,000-50,000 SHUHeet

Smaak

Heet, Aards, Helder, thin-skinned, fermentation-friendly

Herkomst / Regio's

French Guiana and Brazil

Kleur / Vorm

Bright red when ripe

Pod-grootte

10-15 cm long, 1-2 cm wide

Probeer het in het wild

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3 Europese sauzen in kleine hoeveelheden - smaak, vuur en af en toe een beetje chaos, in een doos.

SamengesteldKleine batchOp temperatuur gecontroleerd

Abonneren op een Box Cadeaus bekijken

ChiliCodexCDP.sections.sauces.title

ChiliCodexCDP.sections.sauces.description

Salsa Boy 01

mildMild Chili Sauce

by Salsa Boy

Saus 01 is een milde maar zeer smaakvolle frisse, helderrode, fruitige chilisaus. De belangrijkste aromacomponenten zijn cayennepeper, jalapeñochili, limoensap, ui en knoflook. De groenten, inclusief de chili's, worden twee weken gefermenteerd voor een diep en complex smaakprofiel. Daarna gemengd met de extra ingrediënten zoals rijstazijn voor meer zuur en umami, ahornsiroop voor een unieke zoete smaak. Extra groenten zijn wortels en selderij die helpen om meer umami en body aan de saus toe te voegen. 01 is een ongelooflijk universele, lichte en frisse chilisaus die je ook kunt gebruiken als een klassieke Mexicaanse rode salsa.

Cayenne Jalapeño

Meer zien

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Smaak & Aroma

Use fresh cayenne in stir fries, soups, gumbo, and sambals. Slice into Thai curries or sauté with garlic for Italian aglio e olio. Dry the pods for powder, flakes, or infused oils. Ferment chopped cayenne with salt for Louisiana style mash, then blend with vinegar. Pair with tomato, seafood, beans, and leafy greens. The pepper's thin walls make it ideal for quick pickles and dehydrated snacks.

Warmteprofiel

Scoville-schaal

30,000-50,000 SHU

Heat label

Hot

Oogstperiode

Summer to early autumn

Sauce Index count

Geschiedenis & Cultuur

Cayenne likely originated near French Guiana and northern Brazil, where indigenous peoples cultivated slender Capsicum annuum varieties. European explorers carried seeds back to the Old World in the 16th century. Portuguese traders spread cayenne along African and Asian trade routes, while French colonists linked the pepper's name to the Cayenne region. By the 19th century, cayenne powder was a staple in European apothecaries and kitchens. Today, it underpins Louisiana sauces, global chili powders, and countless pantry blends.

Plantkunde & Kweekinstructies

▼

Cayenne plants thrive in warm, sunny climates and are forgiving to beginners. Start seeds indoors 8 weeks before the last frost. Transplant when soil temperatures pass 16°C. Plants grow 60 to 90 cm tall and produce dozens of slender pods. Provide well-drained soil, moderate feeding, and consistent moisture. Harvest green for milder flavor, or wait until the pods turn bright red for maximum heat and sweetness. Because the skins are thin, cayennes dry easily on screens or hanging strings.

Proefbox visuele plaatshouder

3 × 100 ml sauzen (verschillende soorten)
Proefkaart & combinatietips
Verzending binnen de EU; beperkte oplage

Proefpakket

Eenmalige box om de warmte en smaak van verschillende soorten sauzen te ontdekken. Geen verplichtingen; gewoon proeven en aantekeningen maken.

Proefpakket kopen

Veelgestelde vragen

: ChiliCodexCDP.faq.answers.heatWithRange
: Heet, Aards, Helder, thin-skinned, fermentation-friendly
: ChiliCodexCDP.faq.answers.aliasList De alternatieve namen van deze peper komen meestal uit regionale dialecten.
: ChiliCodexCDP.faq.answers.similarList
Aji Charapita - Hot
Chiltepín - Hot
Italian Calabrian - Hot
Pequin - Hot
: Use fresh cayenne in stir fries, soups, gumbo, and sambals. Slice into Thai curries or sauté with garlic for Italian aglio e olio. Dry the pods for powder, flakes, or infused oils. Ferment chopped cayenne with salt for Louisiana style mash, then blend with vinegar. Pair with tomato, seafood, beans, and leafy greens. The pepper's thin walls make it ideal for quick pickles and dehydrated snacks.
: Cayenne plants thrive in warm, sunny climates and are forgiving to beginners. Start seeds indoors 8 weeks before the last frost. Transplant when soil temperatures pass 16°C. Plants grow 60 to 90 cm tall and produce dozens of slender pods. Provide well-drained soil, moderate feeding, and consistent moisture. Harvest green for milder flavor, or wait until the pods turn bright red for maximum heat and sweetness. Because the skins are thin, cayennes dry easily on screens or hanging strings.
: Wear gloves while chopping large amounts, and avoid touching eyes. Keep good airflow when toasting or grinding dried pods. If cayenne oil touches skin, wash with soap, then dab with dairy or diluted vinegar.

Bronnen

Republic of Heat proeflaboratorium veldnotities
Producentendossiers ingediend via Directus
Open rassenregisters en academisch onderzoek naar paprika's

We vergelijken gegevens van zaadbanken, peer-reviewed literatuur en gerenommeerde producenten met betrekking tot SHU- en herkomstclaims.

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