Badia Cayenne Pepper. 16 oz. 2 pack.

Cayenne is the quiet heat behind a lot of Cuban home cooking — not the dominant note, but the lift that wakes up a picadillo or a pot of frijoles when the cumin and oregano need a partner. Badia's version comes ground fine, deep red, packaged in two 16 oz shakers built for cooks who go through it.

Badia has been the diaspora's Latin spice rack since the company started in Hialeah in 1967 — the brand you grew up seeing in your mother's cabinet next to the comino and the bay leaves. Same red and yellow label, same reliable grind.

Common Uses: dusted over camarones al ajillo before the garlic hits the pan, worked into picadillo with cumin and oregano, rubbed into pollo asado before the oven, added to ropa vieja for low background heat, and blended into marinades for grilled meats.

Pantry Role: base seasoning and finishing sauce component — used both in the build and at the table.

Cultural Context: Cuban cooking isn't loud-spicy the way some Latin American kitchens are, but cayenne earns its shelf space — it's how abuelas added depth without turning a dish into something the kids wouldn't eat.

Pairs With: Badia comino, oregano, garlic powder, sazón tropical, and bay leaves — the working set behind most Cuban stews.

Ships nationwide to Cuban-American households restocking the spice rack between Hialeah visits.