Cayenne pepper can be used as a spice in cooking; or as a condiment at table, generally with seafoods, such as oysters, sardines, smoked salmon and trout, scallops, fried mussels, crab, lobster and crayfish. It may be sprinkled over soups and hors d’oeuvres. It can be eaten with eggs cooked in any way, and egg dishes such as omelettes and souffles. It is good with roasted, grilled, fried or stewed meats. It can be sprinkled on bacon prior to frying and used in the dusting flour for fried chicken, fish and vegetables. It adds piquancy to stews, casseroles and sauces, especially cheese, barbecue and shellfish sauces. It can be used in the making of cheese straws and biscuits, marinades, pickles, ketchups, chutneys and smoked foods. It is an ingredient of Worcestershire sauce and is frequently used in curries.