Pepper, red, history

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PEPPER, RED (Capsicum frutescens {C.annuum}); Red Pepper and Cayenne; native to tropical America and West Indies; known in pre- Inca days; Columbus found hot red peppers in Cuba and introduced them to Europe; fruit of pepper plant; has no relation to Black and White pepper; red pepper available crushed and ground; Cayenne available ground; ground red pepper and cayenne are available as a blend; orange-red to deep red in color; has a hot, pungent flavor; use with caution; in some sections of the United States whole red pepper may be purchased as Chili Tepines. USES....Both Cayenne and Red pepper are widely used in Mexican and Italian dishes. Use to season meats, sea food, deviled eggs, appetizers, soups and chowders, tomato aspic, cottage and cream cheese, cheese dishes, sauces, gravy, salad dressing, pickles, poultry, game, vegetables, spaghetti sauce, tamales, curried dishes, creamed dishes, ceviche, cheese straws or wafers, dips, spreads for canapes, sauces for sea food appetizers, tomato juice cocktail, bloody marys, omelettes, souffles, croquettes, tamale pie, guacamole, barbecued beef and pork. Crushed Red Pepper is particularly important in pickling, chowders, gumbos, spaghetti sauce, pizza sauce and in making sausage. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES CAYENNE AND RED PEPPER dash - 1/4tsp to 1 pounds shrimp dash - ⅛ tsp to 6 eggs - stuffed, scrambled or for omelettes. dash - ⅛ tsp in ½ cup butter for basting chicken or fish or to use over vegetables. CRUSHED RED PEPPERS ⅛ - 1 tsp to 1 pound ground beef ⅛ - ¼ tsp in 2 cups pizza or spaghetti sauce 1 ~ 2 tsp to 4 pints tomato relish, mixed pickles or dilled green beans. A GOOD RULE TO FOLLOW IS TO USE A DASH TO ⅛ TSP IN MOST RECIPES FOR 4 SERVING UNLESS EXTREMELY HOT FOOD IS DESIRED. INCREASE TO SUIT INDIVIDUAL TASTE. Origin: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens Submitted By SHARON STEVENS On 01-31-95

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