California Cayenne Pepper is Back in Stock 🌶️

For a limited time, our sun-dried California Cayenne Pepper is back in stock! The last time we offered this chili was two years ago, and once these jars sell out, it will be a while before we can carry them again. California Cayenne’s fresh-tasting heat sits a little above jalapeño and guajillo, but has a sweetness to rein it in. Amp up your salsa, soups and roasted vegetables with notes of fresh peach, burnt hay and the wisps of flambé fire.

Our customer George has some great advice for using California Cayenne: “This is less pure heat than other cayenne that I've tried, but is delicious! If you like the heat, maybe increase the amount in your recipes by about 25%. But it is truly flavourful!”

Our velvety red cayenne pepper is an heirloom varietal from the Great Plains called Arapaho, grown by Fire Tongue Farms in the warm inland climate of Hollister, California. The peppers are ripened to full maturity, picked, dried in the sun and ground into a bright red powder.

Every year, their harvest sells out, so this is a rare opportunity to try it! Partner farmers Ryan and Levon specialize in cultivating all kinds of chili peppers, including our Smoked Chipotle and Red Jalapeño (you can actually get all three here!). They told us, “We love the spark they provide in powder form, as a little bit provides an approachable level of heat with a hint of sweetness. This powder has a lot more zestiness compared to other commonly found cayenne powders.”

How do I use California Cayenne Pepper?

We suggest using California Cayenne Pepper anywhere you’d use a vinegar-based hot sauce, since most of them use cayenne pepper as a main ingredient anyway! Spike your braised beans, stews and curries and make your deviled eggs extra devilish.

• Cayenne plays particularly well with seafood dishes like New Orleans-style barbecue shrimp.

• Use it to bolster Von Diaz’s jerk pork tenderloin, a dish best cooked over open fire to accentuate its spice and tang.

• It works with sweet dishes, too. Add a kick to any chocolate-based dessert like ice cream, mousse and these chai-chili brownies from our team members Bayley and Kathryn.