"Cayenne pepper The cayenne pepper is a type of ""Capsicum annuum"". It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units. The fruits are generally dried and ground to make the powdered spice of the same name, although cayenne powder may be a blend of different types of peppers, quite"
"often not containing cayenne peppers, and may or may not contain the seeds. Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as a herbal supplement. The word 'cayenne' is thought to be a corruption of the word ""quiínia"" (also sometimes spelled ""kyynha"" or ""kynnha"") of the Old Tupi language once spoken in Brazil, which means pepper (thus 'cayenne pepper' means 'pepper pepper'). It is probable that the place Cayenne in French Guiana was named after the peppers, not vice versa, although it is commonly claimed that the pepper"
"10 to 25 cm long, generally skinny, mostly red colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. There are many specific cultivars, such as 'Cow-horn', 'Cayenne Sweet', 'Cayenne Buist's Yellow', 'Golden Cayenne', 'Cayenne Carolina', 'Cayenne Indonesian', 'Joe's Long', 'Cayenne Large Red Thick', 'Cayenne Long Thick Red', 'Ring of Fire', 'Cayenne Passion', 'Cayenne Thomas Jefferson', 'Cayenne Iberian', 'Cayenne Turkish', 'Egyptian Cayenne', 'Cayenne Violet' or 'Numex Las Cruces Cayenne'. Although most modern cayenne peppers are colored red; yellow and purple varieties exist, and in the 19th century yellow varieties"
"were common. Most types are moderately hot, although a number of mild variants exist. Most varieties are generally rated at 30,000 to 50,000 Scoville units, although some are rated at 20,000 or less. Cayenne powder may be a blend of different types of peppers. Cayenne powder is distinguished from 'chili powder' as it is made from cayenne peppers only, whereas chili powder is generally a spice mixture. It is used in its fresh form, or as dried powder on seafood, all types of egg dishes (devilled eggs, omelettes, soufflés), meats and stews, casseroles, cheese dishes, hot sauces, and curries. Cayenne"
"is often sold smoked in markets as (French for 'Senegal pepper'); the whole green fruit is smoked, giving the spice a sticky consistency, and when pounded in a pestle and mortar it makes a spice paste. These, however, tend to be the larger pods of the related species ""Xylopia striata"". The pod are crushed and added whole to soups or stews, then removed before serving the food. Paste from smoked and ground pods can be used as a spice rub for fish. In West African cookbooks, especially those from Cameroon, the spice is referred to as , but the language"
"Capsicum Capsicum (), the pepper, is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, ""Capsicum"" species have also been used as medicines and lachrymatory agents. The generic name may come from Latin , meaning 'box', presumably alluding to the pods; or from the Greek word , 'to gulp'. The name ""pepper"" comes from"
"on the plant's seeds. A wide range of intensity is found in commonly used peppers: Some of the world's hottest chili peppers are: Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling. Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño. Many fresh chilies such as poblano have a tough"
"be made using full red chile pods or red chile powder (which is made by finely grinding the dried pod). The purée is not edible until cooked as ""red chile sauce"". This is made by cooking the puree with garlic, salt – and occasionally oregano – and has the consistency of tomato soup. Discerning native New Mexicans prefer sun-dried over oven-dried red chile, as the oven-drying process gives it a non-traditional smoky flavor and a dark maroon color. Red chile peppers are traditionally sun-dried in bundles called , which are a common decorative sight on porches and in homes and"
"Pickled pepper A pickled pepper is a ""Capsicum"" pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf. Common pickled peppers are the banana pepper, the Cubanelle, the bell pepper, sweet and hot cherry peppers, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. They are often found in supermarkets alongside pickled cucumbers. Pickled sliced jalapeños are also used frequently for topping nachos and other Mexican dishes. These peppers are a common ingredient used by sandwich shops such as"
"peppers, piri piri, and Malawian Kambuzi, ""Capsicum chinense"", which includes the hottest peppers such as the naga, habanero, Datil and Scotch bonnet, ""Capsicum pubescens"", which includes the South American rocoto peppers and ""Capsicum baccatum"", which includes the South American aji peppers are found. Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of ""C. annuum"", immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is"
"from the fact that several peppers of this species were exported out from this port in its native range. In warm climates such as these, it is a perennial and can last for several years, but in cooler climates, ""C. chinense"" does not usually survive the winter. It will readily germinate from the previous year's seed in the following growing season, however. Seeds of ""C. chinense"" have been found in cave dwellings in Central America that indicate the natives have been consuming peppers since 7,000 BCE. In Eastern Mexico, dry pepper fruits and seeds have been recovered from 9,000 years"
"of the cinnamon tree (Cinnamonum verum). Whole or ground, it is a popular household spice internationally. It is used to flavor beverages and cakes. This dried flavored flower bud, whole or ground (Syzygium aromaticum) is used at home to season hams, sausages, meats, mincemeat pies, fish, turtle preserves and pickles. From June to December, cuttings from the tops of cane are laid in holes about five inches deep by five feet square then covered with soil. As the cane grows taller, fertilizer is used. Between planting and harvesting, bananas, corn, peas, potatoes, and other crops are cultivated. January to May,"
"of dried ""Capsicum"" of several sorts, though in Hungary and some other countries it is the name of the fruit as well. Both whole and powdered chili are frequent ingredients in dishes prepared throughout the world, and characteristic of several cuisine styles, including Mexican, Sichuan (Szechuan) Chinese, Korean, Cajun and Creole, along with most South Asian and derived (e.g. Jamaican) curries. The powdered form is a key ingredient in various commercially prepared foodstuffs, such as pepperoni (a sausage), and chili con carne (a stew), and hot sauces. Ideal growing conditions for peppers include a sunny position with warm, loamy soil,"
"). It is sometimes referred to as African pepper or Guinea pepper, but these are ambiguous terms that may refer to Ashanti pepper and grains of paradise, among others. As a spice, the whole fruit (pod) is used, as the hull of the fruit lends an aromatic note (with the taste being described as an admixture of cubeb pepper and nutmeg with overtones of resin) whilst the seeds lend pungency (they are also quite bitter). Typically the dried fruit is lightly crushed before being tied in a ""bouquet garni"" and added to West African soups (stews). In Senegal, the spice"
"Chili pepper The chili pepper (also chile, chile pepper, chilie pepper, or chilli from Nahuatl ""chīlli"" () is the fruit of plants belonging to the members of the family Solanaceae. About thirty species exist as shrubs with brightly colored, mostly spicy, fruits. Chili peppers are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their pungency when ingested or applied topically are capsaicin and related capsaicinoids. Cultivars grown in North America and Europe are believed to all derive from ""Capsicum annuum"", and have white, yellow, red or purple to black fruits. In 2016,"
"may vary from mild to very hot. Hot varieties are called ""cheongyang-gochugaru"", since they are made from hotter cheongyang chili peppers rather than regular Korean reds. Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species ""Capsicum annuum"". As a result of the various potential additives, the spiciness of any given chili powder is variable. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery"
"Sichuan pepper Sichuan pepper, Sichuan peppercorn, Szechuan pepper, or Szechuan peppercorn, is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus ""Zanthoxylum"", including ""Z. simulans"" and ""Z. bungeanum"". The genus ""Zanthoxylum"" belongs in the rue or citrus family, and, despite its name, is not closely related to either black pepper or the chili pepper. The husk or hull (pericarp) around the seeds may be used whole, especially in Sichuan cuisine, and the finely ground powder is one of the ingredients for five-spice powder. It is also used in traditional Chinese"
"peppers and hot chilis with numerous varieties cultivated all around the world, and is the source of popular spices such as cayenne, chili, and paprika powders. Common naming in English falls generally in line with the flavor and size of the variant. Larger, sweeter variants are called ""capsicums"" in Australia and New Zealand and red or green peppers, or ""bell peppers"" in the United States and Great Britain. The smaller, hotter varieties are called chillis, chilies, chile, or chili peppers, or in parts of the US, 'peppers'. Capsinoid chemicals provide the distinctive tastes in ""C. annuum"" variants. In particular, capsaicin"
"Crushed red pepper Crushed red pepper or red pepper flakes is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers. This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. The town of Bukovo in the Republic of Macedonia is credited with the creation of crushed red pepper. The name of the village—or a derivative of it—is now used as a name for crushed red pepper in general in a number of Southeast European languages: ""буковка"" (""bukovka"", Macedonian), ""bukovka"""
"made from spices like allspice, aniseed, cinnamon, cloves, nutmeg, and vanilla beans are referred to as ""spiced sachets."" A scented sachet used as a pot holder that is stuffed with allspice, cinnamon and cloves will release an apple pie smell when a hot dish is put on it. Other scented sachets are made from the winter savory, lavender, rosemary, tops of hyssop, chippings of ""cassia ligna"", cedar, and sassafras. This type is not only used to make garments sweet smelling but keep away destructive insects and worms. Sachets with dried moth-repellent herbs like wormwood, southernwood, costmary, lavender, pennyroyal, lemon verbena"
"be subjected to heat treatment in order to be allowed to enter the US. Taking into account that the peppercorn is normally shipped and used dried, this change effectively means that there is no longer an active import ban on the peppercorns. Sichuan pepper Sichuan pepper, Sichuan peppercorn, Szechuan pepper, or Szechuan peppercorn, is a commonly used spice in Chinese cuisine. It is derived from at least two species of the global genus ""Zanthoxylum"", including ""Z. simulans"" and ""Z. bungeanum"". The genus ""Zanthoxylum"" belongs in the rue or citrus family, and, despite its name, is not closely related to either"
"Sriracha sauce garlic and sugar are added prior to the fermentation process of the mash. The Aztec Peoples of Mesoamerica were making pickled pepper hot sauces prior to the Spanish conquest. Pickled pepper A pickled pepper is a ""Capsicum"" pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf. Common pickled peppers are the banana pepper, the Cubanelle, the bell pepper, sweet and hot cherry peppers, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. They are often found"
"Capsicum annuum Capsicum annuum is a species of the plant genus ""Capsicum"" (peppers) native to southern North America and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The species encompasses a wide variety of shapes and sizes of peppers, both mild and hot, such as bell peppers, jalapeños, New Mexico chile, and cayenne peppers. Cultivars descended from the wild American bird pepper are still found in warmer regions of the Americas. In the past, some woody forms of this species have been called ""C. frutescens"", but the features that were used"
"Pods may be boiled in water, steamed, or microwaved. The ends of the pod are sometimes cut before boiling or steaming. The most common preparations use salt for taste, either dissolved in the boiling water before introducing the soybean pods or added after cooking. Edamame is a popular side dish at Japanese izakaya restaurants with local varieties being in demand, depending on the season. Salt and garlic are typical condiments for edamame. In Japan, a coarse salt wet with brine is preferred on beans eaten directly from the pod. Edamame purchased fresh is preferably eaten the same day, with flavor"
"exscapum"" (which is the commonest source of the entire pod). It is a common ingredient in West African cuisine, where it imparts both pungency and a spicy aroma to soups and stews. Even in West Africa, alligator pepper is an expensive spice, so is used sparingly. Often, a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) as a flavouring to West African soups or boiled rice. The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more"
"referred to as ancho), New Mexico, serrano, and other cultivars. Peppers are commonly broken down into three groupings: bell peppers, sweet peppers, and hot peppers. Most popular pepper varieties are seen as falling into one of these categories or as a cross between them. The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-""N""-vanillyl-6-nonenamide) and several related chemicals, collectively called ""capsaicinoids"". The quantity of capsaicin varies by variety, and on growing conditions. Water stressed peppers usually produce stronger pods. When a habanero plant is stressed, for example low water, the concentration of"
"be grown quite well indoors. ""Zanthoxylum beecheyanum"" and ""Zanthoxylum piperitum"" are two species commonly grown as bonsai. Spices are made from a number of species in this genus, especially ""Zanthoxylum piperitum"", ""Z. simulans"", ""Z. bungeanum"", ""Z. schinifolium"" ""Z. nitidum"", ""Z. rhetsa"", ""Z. alatum"", and ""Z. acanthopodium"". Sichuan pepper is most often made by grinding the husks that surround ""Z. piperitum"" berries. In the states of Maharashtra, Karnataka, and Goa in Western India, the berries of ""Z. rhetsa"" are sun-dried and added to foods such as legumes and fish. Because the trees bear fruit during the monsoon season, the berries are"
"Filé powder Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree ""(Sassafras albidum)"". Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins. The Creoles of Cane River make a gumbo focused much more on filé. Filé can provide thickening when okra is not"
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"different cultivars of ""Capsicum annuum"" are used to make paprika (mildly hot), chili pepper (hot) and cayenne pepper (very hot). Pepos, characterized by a hard outer rind, have also been used as containers by removing the inner flesh and seeds and then drying the remaining exocarp. The English name of ""Lagenaria siceraria"", ""bottle gourd"", reflects its use as a liquid container. Some true berries have also been used as a source of dyes. In Hawaii, these included berries from a species of ""Dianella"", used to produce blue, and berries from black nightshade (""Solanum americanum""), used to produce green. Cucurbit berries"
"Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ""Elettaria"" and ""Amomum"" in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ""Elettaria"" pods are light green and smaller, while ""Amomum"" pods are larger and dark brown. Cardamom is a native to Kerala and the forests of the Western Ghats of Southwestern India. The first references to cardamom are found in Sumeria,"
"and only the more important compounds will be discussed herein. These are generally mustard oils, which are characterized by a burning taste; their principal occurrence is in mustard and ""Tropaeolum"" seeds. Sinigrin, or the potassium salt of inyronic acid not only occurs in mustard seed, but also in black pepper and in horseradish root. Hydrolysis with baryta, or decomposition by the ferment myrosin, gives glucose, allyl mustard oil and potassium hydrogen sulfate. Sinalbin occurs in white pepper; it decomposes to the mustard oil, glucose and sinapin, a compound of choline and sinapic acid. Jalapin or scammonin occurs in scammony; it"
"with a mass of pith and seeds. The Ichang papeda is occasionally grown as an ornamental. Both the ""shangjuan"" and the ""yuzu"" have a number of culinary uses and are notably cold-hardy. Citrus ichangensis Citrus ichangensis, the Ichang papeda (Chinese: 宜昌橙), is a slow-growing species of papeda that has characteristic lemon-scented foliage and flowers. It is native to southwestern and west-central China and is likely named for the city of Yichang (宜昌), in China's Hubei province. It is sometimes referred to as Citrus × ichangensis. The Ichang papeda's main claim to fame is its unusual hardiness. With the exception of"