Actually our cayenne en rama is 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 that it can be crumbled well, it gives all types of dishes the "punch" necessary for spicy lovers.
We can roast it in the pan, preventing it from burning, for guacamole or Puebla dishes, even once toasted, grind it and sprinkle
In a glass container we can put a few chilis with oil and leave them for a month, which will result in an oil with a spicy touch ideal for seasoning pizzas.
Essential in dishes from India, Thailand and South Asia but very useful for our gastronomy in hot sauces, offal or in fried eggs with garlic.
Once opened, store in a cool, dry place. May contain traces of nuts, mustard or sesame seeds. Spice & Recycle
