Skip to main content
Main

Cayenne Pepper

A method for turning dried capsicum berries into a powdered spice.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Capsicum and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,963 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cayenne Pepper

Ingredients

Directions

Grind and color

  1. Grind the Capsicum berries and coarse sea salt together.

  2. Color the mixture with Vermillion (avoid using red lead).

Mix and bake

  1. Bury the Capsicum in flour.

  2. Bake until dry enough to powder.

  3. Cut the dried Capsicum into small pieces using pincers.

  4. For each ounce of Capsicum, add 1 pound of flour.

  5. Mix in enough water and yeast to form small cakes.

  6. Bake the cakes.

  7. Slice and bake again until crisp.

Powder and sift

  1. Powder the biscuits and sift them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Capsicum + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together12,963 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Capsicum berries
Supply the pungent heat and main flavor, and are dried so they can be powdered.
Flour
Absorbs moisture and binds the dried pepper into dough that holds its shape.
Yeast
Produces gas in the dough, lightening its texture as the cakes bake.

The step that matters

Bake until dry enough to powder. The pepper must lose enough moisture to become brittle and grind into a fine powder that keeps well. Underbaking leaves damp pieces that clump, while overbaking can scorch the pepper and dull its flavor.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More cayenne pepper recipes

You might also like