360 cayenne pepper recipes

Broiled cod tossed with black beans, fresh orange segments, and a cumin-lime dressing over romaine. A bright, protein-packed Cuban-inspired salad that chills beautifully overnight.

Indian yam curry with deep-fried yam cubes simmered in a spiced tomato-yogurt sauce loaded with cumin, cardamom, and fresh ginger.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Dhana Ghosht is a slow-cooked Indian lamb curry marinated in spiced yogurt, simmered with a dark masala of mustard seeds, ginger, cumin, and turmeric, finished with heaps of fresh coriander leaves.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.