Chili powder is commonly used in traditional Latin American dishes like enchiladas and tacos. But a spoonful also adds a welcome kick to grilled meats, stews, soups, a pot of beans, and vegetables. Cayenne pepper is pure ground dried chilies, while chili powder is a blend of spices. Cayenne is a type of red chili pepper and is widely used in Mexican, Asian, Indian, and Southern cooking, among others. Just a pinch adds a sweet-spicy heat to an entire pot of beans, enchilada sauce, fried chicken, or even mac n’ cheese. It also adds a nice kick to egg dishes and dry-rubs for meat and seafood. When cooking with chilies, keep in mind that the smallest peppers are generally the hottest.