Finely ground dried cayenne chillies, typically in the region of thirty to fifty thousand Scoville units, sold as a pure single-chilli powder.
What it does in a recipe: Clean heat with very little flavour or bulk — it raises the heat of a dish without changing its taste or colour much. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Ground red pepper
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Quick answer
Red pepper flakes
1/2 tsp cayenne = 1 1/2 tsp red pepper flakes
All substitutes, best first
4 ways to replace cayenne pepper
Red pepper flakes
Reliable
1/2 tsp cayenne = 1 1/2 tsp red pepper flakes
Flakes include seeds and pith and are coarser, so a given volume carries less capsaicin than the fine powder — roughly a third as much, though brands vary.
MethodCrush the flakes in a mortar first if you want the heat evenly distributed rather than in hot pockets.
Trade-offVisible red flecks and uneven heat rather than the smooth burn cayenne gives. Add gradually and taste.
Allergen checkHot sauces are formulated products and a few thicken with wheat or are bottled on shared lines. Read the label before using one in a gluten-free dish, and verify with the producer if the allergy is a medical one.
Chipotle powder
In a pinch
1/2 tsp cayenne = 1 tsp chipotle powder
Chipotle is roughly half cayenne's heat, so double the volume, but it is a smoke-dried chilli and carries a great deal of flavour cayenne does not.
Trade-offStrongly smoky and noticeably darker in colour. It will change the dish, not just heat it.
1/4 tsp cayenne = 1 1/2 tsp chili powder, and reduce salt elsewhere
American chili powder contains a small proportion of cayenne alongside mild chilli, cumin and garlic, so a much larger quantity is needed for the same heat.
Trade-offBy the time you have enough heat you have added a lot of cumin, garlic and often salt. It only works in a dish that wanted those anyway.
Allergen checkSeasoning blends of this kind vary widely between brands and some contain wheat-based fillers, milk solids or shared-line allergens. Check the ingredient panel before serving this to anyone with a restriction, and confirm severe allergies with the manufacturer.
Worth knowing
Chilli heat varies enormously between harvests and brands. Whatever the ratio says, add half, taste once the dish has simmered a few minutes, and adjust.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.