Tuesday, 24 February 2015

Cayenne Pepper



Cayenne Pepper is said to have been discovered in Cayenne in what was then French Guiana. I suggest you
try to buy it in small quantities because the flavour deteriorates with time - make sure you store it away from light if you can.

Cayenne pepper is a blend of various chilli peppers – the long narrow ones.  The difference between cayenne and chilli pepper is that the chilli pepper often includes other flavourings and spices such as garlic and cumin.

The flavor of cayenne pepper is intensely pungent, biting hot, sharp and can build up in the mouth until it is overwhelming.

The lighter the colour of the cayenne pepper, the hotter it is – which is a bit counter intuitive – apparently it's because the lighter ones have more chili seeds in them.

Cayenne pepper has been used medicinally for many centuries – it is supposed to be good for the circulation. It is
used in many Mexican Italian and Indian dishes that call for a pungent taste, like hot sauces, chili con carne, soups, spaghetti, pizza, pickles, meats and curries

Cayenne pepper is widely used in Anglo Indian dishes such as kedgeree

The English use cayenne in cheese dishes to add a bit of oomph.

if you add it to a fish sauce it will make a light pink blush

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