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The Turkish pantry

Whole Dried Cayenne Peppers

Slender dried hot peppers used whole or cut into pieces for a concentrated chile topping.

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These are whole dried cayenne-type hot peppers, not ground cayenne or Turkish red pepper flakes. Atom uses pieces of the dried pods warmed in fat.

Whole slender dried red cayenne peppers with stems in a cream dish.

Types & forms

Whole dried pods

The shape and skin remain visible after cutting.

Ground or flaked pepper

These disperse differently in fat and do not provide the same pieces for atom.

What to look for when buying

  • Choose dry, intact pods in a sealed package labeled as cayenne or the matching slender hot pepper.
  • Check the stated heat level; appearance alone does not establish how hot a pepper will be.

Prepare & cook

  • Remove stems and cut the dried pods into pieces as the recipe directs.
  • Wear gloves when handling hot peppers and keep your hands away from your eyes.
  • Warm in fat only as the recipe directs, watching closely so the pieces do not burn.

Store it well

  • Keep dry peppers in an airtight container in a cool, dry, dark place. Keep moisture out.

Substitutions depend on the dish

Turkish red pepper flakes

They make a different topping and are not a direct replacement for a stated count of whole dried peppers.

Milder dried whole peppers

They change the heat and may differ in size; use a recipe written for that pepper.

Nutrition

Nutrition values are not provided for this ingredient guide.

Cook with Whole Dried Cayenne Peppers