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Cayenne Pepper Substitutes, Ranked by the Job Cayenne Is Doing

By · Reviewed · 21 sources

cayenne pepper substitute

Out of cayenne? Check the jar of red pepper flakes. Flakes are often the same chile in a coarser form,1 so ground fine they’re the easiest swap, and chile de árbol powder is the closest match as a powder. Any hot chile can cover cayenne’s fast, clean heat; what matters is how hot it is and what else it brings along, like smoke, sweetness or salt. Fair warning: the published heat figures for cayenne itself don’t agree, so taste as you go.

Quick answer

What cayenne is doingBest substituteStarting amount, per 1 part cayenneTreatment
Clean heat in a cooked dishRed pepper flakes, ground fine1 to 2 partsDisputed
Heat at a similar level, as a powderChile de árbol powder1 partAttributed
Red color with some heat (rubs, deviled eggs)Hot paprika1 to 2 partsDisputed
Heat in a spice blend or chiliChili powder1 part, for much milder heatAttributed
Heat in a soup, sauce or marinadeHot sauceA few drops to 1 partDisputed

How the ratios on this page are labeled

Every ratio carries one of four labels.

  • Computed: based on a measurable physical relationship.
  • Attributed: a named source publishes this ratio. We quote it as theirs.
  • Disputed: named sources give different answers to the same swap. You get each one, side by side.
  • Method: our starting point, based on how the two compare. Taste and adjust.

The ratios here come from three bylined food publications: Chili Pepper Madness, Mashed and PepperScale. Since jars of cayenne vary so much in heat (more on that below), add the substitute a little at a time and taste.

How hot is cayenne?

The published figures don’t agree, and they aren’t measuring the same thing.

ScopeHeatSource
Cayenne powder, one merchant’s own product; no method stated35,000–70,000 SHUThe Spice House2
Cayenne in general; no method stated30,000–50,000 SHUMike Hultquist, Chili Pepper Madness;3 PepperScale4
“Cayenne Long”, on a heat scale its author calls “necessarily approximate”30,000–50,000 SHUDave DeWitt, 20085
“Cayenne Large Red Thick”, same approximate scale2,500–5,000 SHUDave DeWitt, 20085
Cultivar ‘Large Red Thick’, replicated trials in New Mexico, measured by HPLC12,900 SHUHortScience, 20106
Cultivar ‘Mesilla’, same trials13,200 SHUHortScience, 20106
Cultivar ‘NuMex Nematador’15,000 SHU (rated)NMSU, 20187
“Cayenne peppers”; no sample, method or date statedAbout 8,000 SHUMcCormick Science Institute1

How to read this:

  • The 30,000–50,000 range has named sources but no published measurement behind it. DeWitt’s scale, Chili Pepper Madness and PepperScale all use it, and none says what was measured or how.4 So you can attribute it, but it isn’t proven. It isn’t wrong, either.
  • The cultivar figures describe those cultivars, grown in those trials. They show how much one type of chile can vary. They don’t prove the 30,000–50,000 range wrong, and they aren’t figures for retail cayenne powder.
  • The same cultivar name gets two different numbers. DeWitt’s approximate scale puts ‘Large Red Thick’ at 2,500–5,000; the New Mexico trial measured 12,900 by HPLC.56 Different methods, and we haven’t tried to reconcile them.
  • What’s in a jar depends on who made it. NMSU notes that Scoville taste tests are subjective and HPLC is the most accurate method.8 Retail jars rarely tell you either.

How hot are the substitutes?

These figures come from different kinds of sources. They’re here to give you a rough sense, not to rank against the cayenne figures above.

SubstituteHeatScopeSource
Crushed red pepper15,000–30,000 SHUApproximate scale; PepperScale gives the same range for commercial flakesDave DeWitt, 2008;5 PepperScale4
Crushed red pepper vs. cayenne powderCayenne powder is “typically hotter”General statementMcCormick Science Institute1
Chile de árbol15,000–30,000 SHUApproximate scaleDave DeWitt, 20085
Jalapeño pods2,500–10,000 SHUGeneral figure for the pod typeDave DeWitt, 20089
ChipotleUsually 5,000–10,000 SHUChipotle in generalMick Vann, 201210
Chipotle powder (morita)13,000–28,000 SHUOne merchant’s own productThe Spice House11
Tabasco brand sauce5,000–15,000 SHUApproximate scaleDave DeWitt, 20085
Original Tabasco sauce2,500–5,000 SHUNo method statedPepperScale4
Louisiana hot sauce2,500–5,000 SHUApproximate scaleDave DeWitt, 20085
Chili powder900–2,000 SHUWhat USDA’s federal buyers accept, not a shelf surveyUSDA AMS, 202312
Hot paprika (category)Above 480 and below 900 SHUA category boundary, not a measurementCodex CXS 353-202213
Korean red peppers, 20 samples, HPLC7.0–75.9 mg capsaicinoids per 100 gLab content, not Scoville unitsChai et al., 199414
Korean red pepper powders by varietyHighest: ‘Chungyang’, 126.1 mg per 100 gLab content, not Scoville unitsChoi et al., 200015

If cayenne is clean heat in a cooked dish

This is cayenne’s main job: heat without much other flavor, in stews, sauces, soups and braises.

1. Red pepper flakes, ground

Crushed red pepper flakes usually use the cayenne variety, alone or blended with other cultivars,1 so flakes are often the same chile in a coarser form, seeds and all. McCormick Science Institute also says cayenne powder is typically hotter than the flakes.1 Grind the flakes in a spice grinder or mortar and the heat spreads more evenly through the dish.

Ratio (Disputed):

SourceRed pepper flakes in place of cayenne
Chili Pepper Madness3Same amount to 1½ times as much, starting low
Mashed16Same range, starting low
PepperScale4Closer to double, since the flakes run milder than pure cayenne

Where to start: use the same amount, the low end Chili Pepper Madness and Mashed give. Taste, and work up toward PepperScale’s double. PepperScale adds that flakes spread heat unevenly, so judge by the mouthful, not the pot.4

2. Chile de árbol powder

Gernot Katzer groups chile de árbol with the less aromatic, more pungent Mexican chiles.17 DeWitt’s scale puts it in the same band as crushed red pepper.5 It’s the closest single-chile powder to cayenne’s clean heat.

Ratio (Attributed): Mashed suggests a one-to-one swap of powdered chile de árbol for cayenne.16

3. Gochugaru

Korean red pepper powder is fruitier than cayenne and usually coarser. Its heat varies a lot by variety and lot, from 7.0 to 126.1 mg of capsaicinoids per 100 g across two Korean studies (table above).1415 So a bag can be much milder than cayenne or about as hot. Taste a pinch first.

Ratio (Attributed): Chili Pepper Madness says to use equal measures of gochugaru for cayenne.3 Mashed says to start one-to-one and taste as you go.16

If cayenne is color as well as heat

In rubs, deviled eggs and finishing dusts, cayenne brings red color along with the heat.

Hot paprika

Under the international standard’s definitions, paprika has no more than 480 Scoville units and hot paprika sits between 480 and 900,13 so even hot paprika is mild next to any cayenne figure above. Spanish pimentón comes in sweet, bittersweet and hot types. The hot type has “pronounced heat on the palate”, and Pimentón de la Vera is smoke-dried,18 while Pimentón de Murcia is dried in the sun or with hot air.19 A smoked pimentón adds smoke as well as color.

Ratio (Disputed): Chili Pepper Madness says to use double the amount of paprika.3 Mashed gives the same doubling.16 PepperScale says to start at roughly one for one and adjust, since paprika heat varies from brand to brand.4 Where to start: one for one, then taste, and go up toward double if you want more color. Doubling gets you color, not cayenne’s heat. If heat matters, add a pinch of red pepper flakes too.

If cayenne is heat inside a spice blend

Chili powder

American chili powder is a blend of ground chili pepper, cumin, oregano, salt and garlic powder,12 so you get those flavors along with some heat. USDA’s purchasing specification accepts 900–2,000 SHU for it.12 That’s a buyer’s spec, not a survey of store shelves, but every published cayenne figure above is higher.

Ratio (Attributed): Chili Pepper Madness says to use equal measures of chili powder for cayenne.3 Mashed’s cayenne article also says an equal amount works if you want.16 Expect a lot less heat at that ratio, though. PepperScale says you’ll need noticeably more chili powder to reach the same heat, and it brings a Tex-Mex flavor with it.4 Mashed’s separate chili powder article, by a different writer, goes the other way and uses only ⅛ teaspoon of cayenne for each teaspoon of chili powder,20 which shows how far apart people think the two spices’ heat is. Cut back on the recipe’s own cumin, oregano and salt.

If cayenne is heat in a liquid dish

Hot sauce

A mash of red peppers is the key ingredient in Louisiana-style hot sauces.1 Bottled sauces also carry vinegar and salt, so check the label. DeWitt’s scale puts Tabasco brand sauce at 5,000–15,000 SHU and Louisiana hot sauce at 2,500–5,000.5

Ratio (Disputed):

SourceHot sauce in place of cayenne
Chili Pepper Madness3Half to equal measures
Mashed (crediting the blog Grow Hot Peppers)168 drops for each ½ teaspoon of cayenne
PepperScale4A few drops of original Tabasco, when the recipe can take something liquid

Eight drops is far less than half a teaspoon, so these sources are a long way apart. Where to start: a few drops, as Mashed and PepperScale suggest. Taste after a minute of simmering, and only move toward Chili Pepper Madness’s amount if the dish can handle the extra vinegar and liquid.

Other options

SubstituteStarting amount, per 1 part cayenneTreatmentNotes
Chipotle powder1 part, then tasteMethodA smoke-dried jalapeño;17 adds strong smoke. Its two published heat figures differ several-fold (table above).1011 PepperScale advises skipping it: reach for chipotle when you want smoke, not heat.4
Jalapeño powder1 part, then tasteMethodUnsmoked; brighter and more vegetal. DeWitt’s pod figure is 2,500–10,000 SHU.9
Guajillo powder1 partAttributedMashed suggests one-to-one;16 guajillo is also called mirasol in Mexico,21 and DeWitt’s scale lists mirasol at 2,500–5,000 SHU,5 so expect much less heat.

If the recipe calls for fresh cayenne

Fresh cayenne pods are harder to find than the powder. PepperScale publishes swaps for the fresh chile, with its own heat figures, none with a stated method:4

Fresh substitutePepperScale’s heat figureAmount, per fresh cayenneTreatment
Tabasco pepper30,000–50,000 SHU1:1Attributed
Thai chile50,000–100,000 SHUAbout half as much, then buildAttributed
Serrano10,000–23,000 SHURoughly doubleAttributed
Jalapeño2,500–8,000 SHUMore than double, and you may not reach the same heatAttributed

PepperScale notes that a tabasco pepper is juicier, with a sweet, fruity edge cayenne doesn’t have, and serrano and jalapeño taste brighter and grassier.4

What isn’t known

  • You can attribute the common 30,000–50,000 SHU range for cayenne to named writers, but not to a published measurement. Lab measurements exist only for specific cultivars.
  • You’ll sometimes read that gochugaru is about 10,000 SHU. No source we found measures it in Scoville units. The Korean studies report capsaicinoid content, and it varies widely.

Footnotes

  1. Red Pepper, McCormick Science Institute. mccormickscienceinstitute.com · Merchant ↩ ↩2 ↩3 ↩4 ↩5 ↩6

  2. Cayenne Pepper, The Spice House (product page). thespicehouse.com · Merchant ↩

  3. Mike Hultquist, What Can I Substitute for Cayenne Pepper?, Chili Pepper Madness, 2020. chilipeppermadness.com · Publication ↩ ↩2 ↩3 ↩4 ↩5 ↩6

  4. Matt Bray, What’s A Good Cayenne Pepper Substitute?, PepperScale, updated 2026. pepperscale.com · Publication · PepperScale is also owned by Matt Bray, the editor of this site. ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9 ↩10 ↩11 ↩12

  5. Dave DeWitt, Heat Scale Updated, Fiery Foods & Barbecue Central, 2008. fieryfoodscentral.com · Publication ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7 ↩8 ↩9 ↩10

  6. Bosland and Strausbaugh, ‘NuMex Las Cruces’ Cayenne Pepper, HortScience, 2010. journals.ashs.org · Peer-reviewed ↩ ↩2 ↩3

  7. Coon and Bosland, The Chile Cultivars of New Mexico State University Released from 1913 to 2016, NMSU Research Report 792, 2018. pubs.nmsu.edu · Reference work ↩

  8. Bosland and Walker, Measuring Chile Pepper Heat, NMSU Guide H-237, 2010. pubs.nmsu.edu · Reference work ↩

  9. Dave DeWitt, Pepper Profile: Jalapeño, Fiery Foods & Barbecue Central, 2008. fieryfoodscentral.com · Publication ↩ ↩2

  10. Mick Vann, Chipotle Chiles, The Austin Chronicle, 2012. austinchronicle.com · Publication ↩ ↩2

  11. Ground Chipotle Chiles, The Spice House (product page). thespicehouse.com · Merchant ↩ ↩2

  12. Commercial Item Description A-A-20001C, Spices and Spice Blends, USDA Agricultural Marketing Service, 2023. ams.usda.gov · Regulator ↩ ↩2 ↩3

  13. Standard for Dried or Dehydrated Chilli Pepper and Paprika, CXS 353-2022, Codex Alimentarius. fao.org · Standard ↩ ↩2

  14. Chai et al., Relationships Between the Content and Sensory Evaluation of Pungent Principles in Red Pepper, Analytical Science and Technology, 1994 (abstract). accesson.kr · Peer-reviewed ↩ ↩2

  15. Choi, Jeon and Park, Comparison of Quality of Red Pepper Powders Produced in Korea, Korean Journal of Food Science and Technology, 2000 (abstract). koreascience.kr · Peer-reviewed ↩ ↩2

  16. Ralph Schwartz, 10 Best Substitutes For Cayenne Pepper, Mashed, 2021. mashed.com · Publication ↩ ↩2 ↩3 ↩4 ↩5 ↩6 ↩7

  17. Gernot Katzer, Paprika and Mexican chiles (Capsicum annuum), Gernot Katzer’s Spice Pages. gernot-katzers-spice-pages.com · Reference work ↩ ↩2

  18. Pimentón de la Vera PDO product specification, Consejo Regulador. assets.publishing.service.gov.uk · Regulator ↩

  19. Pimentón de Murcia PDO application and specification, European Commission eAmbrosia. ec.europa.eu · Regulator ↩

  20. Nancy Mock, 10 Best Substitutes For Chili Powder, Mashed, 2021 (updated 2023). mashed.com · Publication ↩

  21. Santiago-López, Ramírez-Meraz and Méndez-Aguilar, HMG14E, híbrido de chile guajillo para el Altiplano de San Luis Potosí, México, Revista Fitotecnia Mexicana, 2020. revistafitotecniamexicana.org · Peer-reviewed ↩