Spices, pepper, red or cayenne

Ground cayenne is the fine red powder made from dried, ground hot chile peppers, valued for its sharp, lingering heat rather than sweetness. Cooks stir it into chili, gumbo, barbecue rubs, deviled eggs, and hot sauce, or dust a small pinch over roasted vegetables, popcorn, or scrambled eggs for a quick kick. It blends well with garlic, cumin, smoked paprika, and lime, and a little goes a long way since the heat concentrates as the powder sits in a dish. Some cooks toast it briefly in a dry pan or in oil before adding other ingredients, which rounds out the heat and brings a deeper, slightly smoky note compared to adding it straight into a finished dish.

Because a teaspoon covers only about 2 grams, cayenne is used in pinches rather than measured out like a main ingredient, so keep it in a tightly sealed jar away from direct light and stove heat to stop the color and heat from fading. At 318 calories per 100 grams the number looks high only because that weight would be an enormous pile of powder, in practice a shake or two adds virtually no calories to a meal. The fiber content is high at 97% DV per 100 grams, though again the tiny serving size means it is used purely to add flavor and heat rather than as a fiber source. It also carries a striking 231% DV of vitamin A and 199% DV of vitamin E per 100 grams, figures that reflect how concentrated dried ground chile is rather than suggesting cayenne should be eaten in any meaningful quantity on its own.