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I'm making shrimp fra diavalo tonight and I just noticed I have no red pepper but do have cayenne. The recipe calls for red pepper. Can I use cayenne instead? I probably don't want to sauté cayenne pepper in oil (like the recipe calls to do with red pepper flakes).
Any tips? Thanks
Any tips? Thanks
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Any tips? Thanks
I personally prefer the ground cayenne to flakes. Originally Posted by enviroian
I'm making shrimp fra diavalo tonight and I just noticed I have no red pepper but do have cayenne. The recipe calls for red pepper. Can I use cayenne instead? I probably don't want to saut cayenne pepper in oil (like the recipe calls to do with red pepper flakes). Any tips? Thanks
Should be fine, but be cautious as to quantity because the ground version is likely to be a bit more potent. If you're sauteeing garlic as part of your recipe, it should be OK to add at least some of the ground pepper along with the garlic.
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Lol yes I used it and it worked just fine. Recipe asked for a tsp of RP. I used 1/2 tsp of cayenne.Originally Posted by gustav316
Yes, but don't do a 1:1 swap, unless you want to be kicked in the balls.
Heat without much flavor, but cayenne to a greater extent that "red pepper flakes" (which often are from the same chiles as cayenne contain unground seeds) "loses it flavor on the bed post overnight!".
Some chiles age well and even expand/change the flavor range with age (as in jalapeno/chipotle), but ground cayenne hasa limited shelf life, leaving only the "hot" and less of it.
Some chiles age well and even expand/change the flavor range with age (as in jalapeno/chipotle), but ground cayenne hasa limited shelf life, leaving only the "hot" and less of it.
I have also substituted cayenne but prefer dried red pepper flakes when making a sauce. It adds a little more texture and I feel I have more control when using the flakes. Starting a sauce with some olive oil, fresh garlic and dried red pepper flakes is a recipe for success. 