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100% Organic Red Pepper/Cayenne Pepper Powder - Indus Organics

100% Organic Red Pepper/Cayenne Pepper Powder

$ 10.99 $ 16.99

Organic Red Cayenne pepper pack has finest quality organic pepper that you need to make a tasteful food. These high quality product is made from hand picked hot red Cayenne pepper that will give you the taste and aroma that a food lover needs. 




Cayenne Cashew Brittle


  • 1/2 teaspoon cayenne pepper
  • 1-2 teaspoons lime zest, freshly grated
  • 1 1/2 cups sugar (300g)
  • 1/2 cup light corn syrup
  • 2 cups salted cashews (approx 10 oz)
  • 1/2 teaspoon salt


  1. Spray baking sheet with vegetable oil cooking spray.
  2. Bring corn syrup and sugar to a boil in a medium saucepan. (Prevent crystals before sugar dissolves using a wet pastry brush down the sides)
  3. Cook, while occasionally swirling, until golden brown around the edge.
  4. Stir in cashews, salt, lime zest and cayenne.
  5. Continue cooking for approx 5-8 mins until mixture is pale amber.
  6. Pour gently onto baking sheet without spreading.
  7. Permit to cool.
  8. Break into pieces. (May be stored for up to a week in an airtight container.)


Cayenne Cheddar Crackers


  • 1/4 teaspoon cayenne pepper
  • 4 ounces cold, unsalted butter (cut into 1/2" cubes)
  • 1 large egg yolk
  • 2 tablespoons water
  • 1 1/2 ounces walnuts (finely chopped)
  • 6 ounces all-purpose flour
  • 3 ounces sharp cheddar cheese (finely shredded)
  • 1 teaspoon salt


  1. Combine flour, cheese, salt and cayenne in a food processor, pulsing until just mixed.
  2. Scatter cold butter over the top and pulse until mixture is crumbly.
  3. Mix water and yolk, then drizzle them into the food processor, pulsing until getting small, moist crumbs of and even size.
  4. Add nuts and pulse a few times.
  5. Dump mixture onto counter and knead with your hands.
  6. Flatten and fold dough using scraper or bench knife.
  7. Roll into 14" log and wrap in plastic wrap.
  8. Refrigerate overnight.
  9. Preheat oven to 375 degrees F.
  10. Line two baking sheets with parchment.
  11. Slice log into 1/4 inch disks, then place them 1/2 inch apart on parchment.
  12. Bake, one sheet at a time, for approx 18 mins.
  13. Cool on pan, then store in airtight container.


Cayenne Mango Chutney


  • 1 tablespoon cayenne pepper
  • 1 pint white wine vinegar
  • 1 tablespoon fresh ginger root, grated
  • 1 tablespoon English mustard powder
  • 2 baking apples, peeled, cored and chopped
  • 1 pound caster sugar
  • 4 garlic cloves, peeled and crushed
  • 4 large mangoes, peeled, stoned and sliced
  • salt


  1. Place mango slices in large bowl and sprinkle with salt.
  2. Leave overnight.
  3. Drain off the juice and rinse fruit.
  4. Place cayenne, vinegar, ginger, mustard, apples, sugar and garlic in a pan and disolve the sugar over low heat.
  5. Bring to a boil and add mangoes.
  6. Simmer for 30 minutes until thick and syrupy.
  7. Spoon into jars and seal.



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