Undoubtedly the most widely used chile in Indian and Indo-Chinese cookery, the Cayenne derived it's name from the Tupi Indians of the Cayenne district of French Guiana. Sharp heat for good all round use and better flavour than it's contemprary tabasco ch
|Dr. Hotz Says||A typical aged red cayenne pepper Louisiana style sauce. Thin and pourable with a vinegar finish - just how it should be.|
|Ingredients||Vinegar, aged red cayenne chile peppers (32%), garlic, salt.|
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