In a world where health trends come and go, one spice stands the test of time with its impressive array of health benefits. Cayenne pepper, a staple in many cuisines, transcends its role as a mere culinary ingredient. This humble spice is more than just a flavour enhancer; it’s a symbol of how healthy eating can be both delicious and nutritious.
Byron Bay Chilli Co., renowned for its bold and flavoursome chilli products, incorporates the power of cayenne into two chilli sauce offerings. Byron Bay Chilli Co.’s signature Red Cayenne Chilli Sauce with Lime ($5.50 for 250ml), and their fiery Sizzlin’ Cayenne Hot Sauce with Cumin & Lime ($4.95 for 150ml) are crafted with a passion for flavour, each capturing the essence of cayenne to deliver unrivalled flavour.
Here are some benefits of cayenne pepper you won’t want to miss out on.
Renowned for its cardiovascular benefits, cayenne has been shown to reduce blood pressure and lower cholesterol levels. Cayenne pepper can assist in detoxifying your body by making you sweat more, and improves blood circulation, which helps get rid of toxins. The antioxidants in cayenne pepper can improve skin health and fight signs of ageing. Antioxidants counteract free radicals, which cause premature ageing and skin harm. Lastly, cayenne peppers are packed with vitamins A, C, and E, giving your immune system a delicious boost, and helping you ward off infections and illnesses.
Recipes are a great way to boost your cayenne pepper intake. Just remember to enjoy cayenne in moderation to savour all its fiery benefits.
Chicken Pasta Salad with Roasted Capsicum Dressing
Chicken Pasta Salad Ingredients
4 chicken breast fillets, poached
500g bowtie pasta
2 tablespoons olive oil
½ cup sliced black olives
½ cup thinly sliced sun-dried tomatoes
½ cup flat leaf parsley, chopped
salt and pepper
Roasted Capsicum Dressing Ingredients
2 large cloves garlic
½ roasted red capsicum
3 egg yolks
1 cup olive oil
1 teaspoon salt
¼ cup Byron Bay Chilli Co. Red Cayenne Chilli Sauce with Lime
Chicken Pasta Salad Method
Cut chicken into small bite-size pieces.
Cook pasta until just tender. Drain well.
Combine chicken and pasta in a large bowl and drizzle with olive oil. Let cool.
Add olives, tomatoes, parsley and gently combine.
Make roasted capsicum dressing and gently stir into pasta.
Season to taste with salt and freshly ground black pepper.
Roasted Capsicum Dressing Method
Puree garlic in a processor.
Add capsicum and process until smooth.
Add egg yolks and blend.
While the processor is running, slowly pour in olive oil through the feed tube.
When sauce becomes thickened, stop machine and add salt and chilli sauce. Blend briefly to combine.
Store any extra dressing not used for the salad in the refrigerator for up to 5 days.
Serves 6
Can be prepared a day ahead and refrigerated.
Chilli Corn Fritters
Chilli-Corn Fritters Ingredients
375g corn kernels
2 eggs
2 green onions, chopped
1 clove garlic, minced
2 Tbs fresh coriander, chopped
2 tsp ground coriander
2 tsp freshly ground pepper
2 tsp salt
1/2 cup plain flour
1/2 cup polenta or corn flour
1/4 tsp baking powder
vegetable oil for frying
Byron Bay Chilli Co. Sizzlin’ Cayenne Hot Sauce with Cumin & Lime
sour cream (to serve)
Chilli-Corn Fritters Method
Place all the ingredients except the sauce, sour cream and vegetable oil in a bowl until combined and still slightly lumpy. Let stand for 15 mins at room temperature.
On an oiled griddle or pan, spoon 1/4 cup of the mixture to form a small cake. Repeat until all the mixture is used.
Cook on medium-high heat until browned on both sides.
Serve warm with sauce and sour cream.
Makes 12 fritters
Fritters can be cooked in advance, refrigerated and re-heated.
Fajita
Ingredients
500g stir-fry beef
4 tablespoons vegetable oil
1 large onion, sliced
½ red capsicum, cut in strips
½ green capsicum, cut in strips
2 large tomatoes, cut in wedges
½ – 1 cup Byron Bay Chilli Co. Red Cayenne Chilli Sauce
12 small flour tortillas
light sour cream
lime wedges
¼ cup chopped coriander
Method
Heat 2 tablespoons oil in a pan over high heat.
Add beef, stirring continuously until browned. Remove from pan and set aside.
Heat the remaining 2 tablespoons oil and add onion and capsicum to the pan. Sauté for 2 minutes.
Add tomato wedges and sauté for 1 minute.
Return cooked beef to the pan and add salsa or chilli sauce and salt to taste.
Stir to combine and sauté until heated through. While the meat cooks, heat flour tortillas as in the basic burrito recipe.
Set everything out on the table. For each serving, spoon the beef/vegetable mixture down the centre of a hot tortilla, drizzle with lime juice and sour cream, additional salsa or chilli sauce and sprinkle with coriander.
Fold over and eat as a soft taco.
Serves 4
Meat and vegetables can be cooked in advance and refrigerated. Reheat by stir-frying on high heat just until hot.
Substitute beef for 4 chicken breast fillets sliced in thin strips. Cook in hot oil as directed above.
Byron Bay Chilli Co. Sizzlin’ Cayenne Hot Sauce with Cumin and Lime (RRP $4.95) and Byron Bay Chilli Co. Red Cayenne Chilli Sauce with Lime (RRP $5.50) are gluten-free and available at Coles, Woolworths, IGA and supermarkets nationally.
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