I always like to read about current culinary food trends, and one in particular caught my eye: spicy desserts. My colleague had just made our team a pan of brownies baked with cayenne pepper, and it was surprisingly delicious. It brought a touch of heat that never had my mouth on fire, but rather added a complexity and sense of gourmet to an otherwise simple dish. It got me to think about what other sweet dishes could I add a hint of heat to?  

Cayenne pepper is often the pepper of choice to use in unexpected places. It gets its spiciness from the phytochemical, capsaicin, which has been shown to help protect the heart from inflammation. Studies of cayenne pepper have shown promising results of promoting metabolic health, which may aid in weight loss. Even the powdered form can provide health benefits and is a good source of vitamin A. Cayenne pepper pairs well with chocolate. Mexican hot chocolate is the most common sweet pairing, but try adding a pinch in chocolate cake, frosting, brownies, chocolate ice cream or chocolate pudding. It also goes well with ginger and citrus. Add it to ginger cookies, lemonade or citrusy cocktails. Cayenne pepper and mango is a nice combination and gives a slight kick to a mango smoothie. A little goes a long way so consider starting with ⅛ teaspoon and increase to ¼ teaspoon if that’s not enough.

Cayenne pepper can be the secret ingredient in your kitchen. For those that need lower sodium diets, such as those with high blood pressure, heart disease or kidney disease, cayenne pepper can help replace salt by enhancing the flavor profile of the dish. Store cayenne pepper powder in a cool, dark place away from direct heat or sunlight. Ground cayenne pepper, properly stored, can last 3-4 years. It remains safe after this time but may not be of best quality. Add a hint of heat to your sweet with a pinch of cayenne pepper, and you’ll be glad you did.

Source: Zheng J, Zheng S, Feng Q, Zhang Q, Xiao X. Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications. Bioscience Reports. 2017 May 11;37(3).