Starwest Botanicals Organic Cayenne Powder 35K HU Description
- Botanical Name: Capsicum Annum
- Certified Kosher
- Non-GMO
- Ethical Sourcing
- Irradiation-Free
This organic cayenne pepper powder is made from ground cayenne peppers, delivering a vibrant red color and a strikingly bold flavor. Known for its warm and spicy profile, it adds a delightful heat to both savory and sweet dishes. The fine texture allows it to mix effortlessly into recipes, enhancing the overall taste experience.
The Perfect Culinary Companion
Elevate your culinary creations with the zesty kick of cayenne pepper. It’s an essential ingredient for spice blends, sauces, marinades, and can also beautifully complement roasted vegetables, soups, and stews. Additionally, it can be sprinkled on popcorn or mixed into chocolate desserts for a surprising twist.
Cultural Significance
Cayenne pepper has a long history of use in various cuisines around the world. It is a staple in Mexican, Indian, and Creole cooking, celebrated for its ability to enliven dishes with its bold flavor. Historically, it’s been used in various culinary traditions, contributing to both the flavor and color of meals, symbolizing warmth and richness.
Discover new ways to incorporate this spice into your cooking, and let the fiery essence of cayenne pepper inspire your next culinary adventure!
Free Of
GMO, ETO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Roasted Sweet Potato & Fig Quinoa Salad
A cornucopia, also called a horn of plenty, is a symbol of abundance and nourishment overflowing with spoils of the harvest. You could think of this seasonal salad as a
plate of plenty. Assembled with spice-dusted roasted sweet potato, tri-color quinoa, figs and pecans, this side dish is a cornucopia of sweet, savory and spicy flavors that’s wholly comforting. Make this one in advance and store in the fridge!
Roasted Sweet Potato & Fig Quinoa Salad
- 1-1/2 lbs. sweet potato (peeled, cut into small pieces)
- 2 Tbsp. olive oil
- 1 red onion (diced)
- ½ tsp. salt
- ½ tsp. cinnamon (ground)
- ¼ tsp. nutmeg (ground)
- ¼ tsp. cayenne pepper
- ½ tsp. garlic powder
- 3 Tbsp. red wine vinegar
- 4 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 tsp. ginger (grated)
- 2 Tbsp. parsley or cilantro (minced)
- ½ cup dried figs (chopped small)
- 2 cups tri-color quinoa (cooked)
Optional:
- Chopped pecans
- Chopped pears or apples
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper and set aside.
- In mixing bowl, add sweet potato, onion, olive oil, salt, cinnamon, nutmeg, cayenne pepper and garlic powder and toss to combine.
- On sheet pan, spread mixture and roast 25-35 minutes, stirring at midway point, until crispy and cooked through.
- Set pan aside to cool to room temperature.
- In large mixing bowl, whisk together red wine vinegar, olive oil, maple syrup, ginger and rosemary.
- Add cooked quinoa, sweet potato mixture and figs to bowl and mix to combine.
- Garnish with chopped pecans, if desired, and serve as is or on salad greens or parsley leaves.
Chef’s Notes: Add chopped pears or apples for more fall flavors and bit of crunch.
Get the harvest of ingredients you need!
