Ground red cayenne pepper is the hottest, most pungent of all the peppers. Use sparingly in soups, stews, sauces, gravies; in meat, egg and cheese dishes; for casseroles, dressings, curries, pizzas, seafood, spaghetti, chicken, fish, game, salads, vegetables, sausage, Mexican cuisine, chutney, pickles, and relish.

• Kosher