Dried cayennes are frequently used in sauces, soups and are one of the special touches as an ingredient in Louisiana food. Cayenne adds emotion and taste excitement to meat, seafood, gumbos, casseroles and bean dishes. Cayenne is used in many of the recipes from Chef Paul Prudhommes cookbook, Fiery Foods That I Love and many are ingredients in the Kitchen Expedition and Louisiana Tastes cookbooks. This cayenne is in its purest form and contain no essences, oils or extenders.

Dried cayennes are frequently used in sauces, soups and are one of the special touches as an ingredient in Louisiana food. Cayenne adds emotion and taste excitement to meat, seafood, gumbos, casseroles and bean dishes. Cayenne is used in many of the recipes from Chef Paul Prudhommes cookbook, Fiery Foods That I Love and many are ingredients in the Kitchen Expedition and Louisiana Tastes cookbooks. This cayenne is in its purest form and contain no essences, oils or extenders.