Our cayenne pepper is actually bird's eye or phrik khi nu, a type of chili higher on the Scoville scale than the cayenne or red pepper we are used to. Dried, so it can be crumbled well, it gives all kinds of dishes the necessary "punch" for spicy lovers. We can toast it in the pan, avoiding burning, for guacamole or poblano dishes, even once toasted, grind it to sprinkle. In a glass container, we can put a few chilies with oil and leave them for a month, resulting in an oil with a spicy touch ideal for seasoning pizzas. Essential in Indian, Thai, and South Asian dishes but very useful for our cuisine in spicy sauces, offal, or fried eggs with garlic. Once opened, store in a cool, dry place. May contain traces of nuts, mustard, or sesame seeds. Spice & Recycle