Cayenne Pepper (Hot) – Buy Premium Heat for Cooking, Seasoning & Marinades

Turn everyday dishes into bold, flavour-forward meals with SpiceBloom’s Cayenne Pepper (Hot). Clean, potent, and finely ground for even heat, our cayenne is packed in small batches in New Zealand for maximum freshness. If you’re looking to buy hot cayenne powder online in NZ, this is the quality heat you want in your pantry.

Why Choose SpiceBloom Cayenne Pepper?

• High-Heat, Clean Flavour: Bright, sharp heat with a clean finish—no bitterness or musty notes.
• Finely Ground for Consistency: Mixes evenly into sauces, rubs, and marinades for predictable spice levels.
• Small-Batch Packed in NZ: We pack weekly to lock in colour, aroma, and potency.
• Versatile for Home & Café Kitchens: From eggs and avocado toast to tacos, curries, and hot sauces.

Heat Level & Scoville

Cayenne typically ranges between 30,000–50,000 Scoville Heat Units (SHU). Our Hot grade sits right in that sweet spot: assertive heat you can taste, without overpowering the dish when used correctly.

Fast Buying Guide

• Best for: Curries, chili, tacos, eggs, marinades, rubs, hot oil, and chili butter.
• Flavour profile: Bright, peppery heat with a clean, slightly fruity note.
• How much to use: Start with ¼–½ tsp for 4 servings, then adjust.
• Storage: Airtight, dark cupboard; away from steam and sunlight.

How to Use Cayenne Pepper (Hot)

1) Everyday Upgrades

• Eggs: A pinch on scrambled eggs or shakshuka.
• Avocado toast: Sprinkle with cayenne + sea salt + lemon.
• Popcorn: Cayenne + smoked paprika + butter = instant zing.

2) Build Big Flavour in Sauces & Curries

Stir cayenne into tomato-based sauces, dal, or coconut curries. Because it’s finely ground, it dissolves beautifully for a smooth, balanced heat.

3) Marinades & Dry Rubs

Combine with garlic powder, cumin, black pepper, paprika, and brown sugar for a BBQ rub that works on chicken, tofu, or vegetables.

4) Infused Chili Oil or Chili Butter

• Chili Oil: Warm neutral oil, add cayenne off-heat, steep, strain.
• Chili Butter: Soften butter, mix in cayenne + lemon zest + salt; spread on corn or roasted veg.

Quick Recipes (Buy-Now Intent)

Spicy Lemon Cayenne Marinade

Makes ~4 servings

• 2 tbsp olive oil, 1 tbsp lemon juice, 2 cloves garlic (crushed)
• ½ tsp cayenne pepper (hot), 1 tsp smoked paprika, ¾ tsp salt

Mix and coat chicken, fish, tofu, or mushrooms. Marinate 20–30 minutes. Grill or pan-fry.

Cayenne Garlic Yogurt Dip

• 1 cup thick Greek yogurt, 1 small garlic clove (grated)
• ¼–½ tsp cayenne pepper, salt to taste, drizzle of olive oil

Stir and serve with chips, crudités, or as a spicy salad drizzle.

Cayenne vs. Chili Powder vs. Paprika

Spice	What it is	Heat	Best use
Cayenne Pepper	Single-chili powder (hot grade)	High (30–50k SHU)	Direct heat lift in any dish
Chili Powder (blends)	Blend of chilies + spices	Medium	Tex-Mex, chili con carne
Paprika	Ground sweet peppers	Low to mild	Colour, mild sweetness, smoky notes (if smoked)

Freshness & Storage Tips

• Keep sealed. Air and light fade heat and colour.
• Use a dry spoon (steam clumps powders).
• Rotate every 6–9 months for peak potency.

Health Notes (Capsaicin Benefits)

Cayenne contains capsaicin, studied for supporting metabolism and circulation. A little goes a long way—start small, especially if you’re heat-sensitive.