Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Red Pepper is obtained from the larger varieties of capsicums grown in the Carolinas, California, Mexico, Louisiana and Turkey. The color is redder than Cayenne and may have a brownish tinge depending on the amount of seeds ground into the product. The seeds themselves have very little heat or flavor. A big difference in the quality of ground red pepper is realized as a result of the amount of seeds ground in with the pepper.
The plant is a native of sub-tropical America and looks like a bell pepper plant, producing fruit in much the same manner. The life cycle of the plant is about ten months, bearing fruit in the Fall of the year. Most of the American production is inspected and dehydrated in tunnels which permit carefully controlled drying conditions. Warm dry air of uniform heat and velocity is forced over the ripe fruit until the proper stage of dryness is obtained. Imported peppers are usually dried in the sun.
Red pepper adds zest and color to soups, casseroles, stews, spaghetti, pork and beans, and numerous other foods. Coarse Crushed Pepper is found on dining tables in most Mexican and Italian restaurants. It is sometimes called "Pepperoni Rosso" or pizza pepper. Use of crushed red pepper has increased tremendously in recent years. Chile Peppers, the important ingredient of Chili Powder, are not the same type of peppers as is used for making ground red or coarse crushed red pepper.
From: "A Handbook of Spices by Durkee".
The plant is a native of sub-tropical America and looks like a bell pepper plant, producing fruit in much the same manner. The life cycle of the plant is about ten months, bearing fruit in the Fall of the year. Most of the American production is inspected and dehydrated in tunnels which permit carefully controlled drying conditions. Warm dry air of uniform heat and velocity is forced over the ripe fruit until the proper stage of dryness is obtained. Imported peppers are usually dried in the sun.
Red pepper adds zest and color to soups, casseroles, stews, spaghetti, pork and beans, and numerous other foods. Coarse Crushed Pepper is found on dining tables in most Mexican and Italian restaurants. It is sometimes called "Pepperoni Rosso" or pizza pepper. Use of crushed red pepper has increased tremendously in recent years. Chile Peppers, the important ingredient of Chili Powder, are not the same type of peppers as is used for making ground red or coarse crushed red pepper.
From: "A Handbook of Spices by Durkee".
Bringing the