Loading...
Our Cayenne powder is an heirloom varietal called Arapaho, originally cultivated on the Great Plains. The peppers ripen to full maturity before being picked, and the powder is hot but not overpowering, with a sweeter backbone and slightly gentler bite than other Cayenne varieties. Perfect for adding heat to salsa, soups, stews, beans and roasted veggies.
Highlights
Origin:
Fire Tongue Farms, California
Process:
Sun-dried and ground
Heat index:
Hot
Tasting notes:
Fresh Peach • Burnt Hay • Flambé
Pairs well with:
Wind-Blown Sea Salt, Toasted Onion Powder, Wild Mountain Cumin
Ingredients
Capsicum annum v. Cayenne
Cooking tips
- Add to soups and stews
- Sprinkle into a pot of beans or over hummus
- Spice up cooked veggies and eggs
- Add heat to salsas
Sourcing
These peppers are grown by Fire Tongue Farm in the warm inland climate of Hollister, CA.
Partner farmers Ryan and Levon specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!
Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources.
Learn more at firetonguefarms.com
