Cayenne pepper

“ Capsicum, 1⁄4 lb.; proof spirit, 1 pint; digest as before. Weaker than No. 1.
3. (Kitchener’s.) Cayenne pepper, 1 oz.; brandy, 1 pint; digest, &c., as before.
Obs. The product of the first formula is a transparent, dark-coloured liquid, having an intensely burning taste. One drop is sufficient to deprive a person of the power of speech for several seconds; and a few drops will impart the rich pungency of cayenne to a large quantity of soup, sauce, or any other article. It forms the ‘ESSENCE OF CAYENNE’ and the ‘CONC. ESS. OF CAYENNE PEPPER’ of the London houses. ”

“ Cayenne pepper is occasionally adulterated with red lead, vermilion, ochre, salt, ground-rice and turmeric. The taste of the pepper is impaired by exposure to damp and the heat of the sun. Chillies have been in use from time immemorial; they are eaten in great quantity by the people of Guiana and other warm countries, and in Europe are largely consumed both as a spice and as medicine.
The dried ripe fruit of Capsicum frutescens from Zanzibar, known as pod pepper and Guinea pepper, is official in the British Pharmacopoeia under the name Capsici Fructus. ”

“ I next procured some freshly ground and pure Cayenne pepper, which some "scientific" newspaper correspondent had recommended as an infallible protection against these little pests. "They can not possibly walk over it," this sapient scientist declared. I spread it in liberal measure around the barrel, but, alas! for newspaper science; it is a positive fact that before I had finished my circling wall of Cayenne pepper these little black imps were racing over it by hundreds. ”

“ Cayenne pepper is generally mixed with muriate of soda, which disposes it to deliquesce. Red Lead may be detected by digesting it in acetic acid, and adding to the solution sulphuret of ammonia, which will produce, if any lead be present, a dark coloured precipitate; or the fraud may be discovered by boiling some of the suspected pepper in vinegar, and after filtering the solution adding to it sulphate of soda, when a white precipitate will be formed, which, after being dried and exposed to heat, and mixed with a little charcoal, will yield a metallic globule of lead. ”

“ The Capsicum, or Bird Pepper, or Guinea Pepper, is a native of tropical countries; but it has been cultivated throughout Great Britain as a stove plant for so many years (since the time of Gerard, 1636) as to have become practically indigenous. Moreover, its fruit-pods are so highly useful, whether as a condiment, or as a medicine, [79] no apology is needed for including it among serviceable Herbal Simples. The Cayenne pepper of our tables is the powdered fruit of Bird Pepper, a variety of the Capsicum plant, and belonging likewise to the order of Solanums ”

“ Two ounces and a half of Cayenne pepper, 1-1/2 lbs. of bay salt, 8 lbs. of mustard flour, and 1-1/2 lbs. of wheaten flour, made [Pg 242] into a stiff paste, with the requisite quantity of water, in which the bay-salt is previously dissolved, forms the so-called genuine Durham mustard, sold in pots. The salt and Cayenne pepper contribute materially to the keeping of ready-made mustard.
There is therefore nothing deleterious in the usual practice of adulterating this commodity of the table. The fraud only tends to deteriorate the quality and flavour of the genuine article itself. ”

“ Pepper is subject to adulteration, like most other articles of consumption. The spurious pepper consists of chalk, flour, ground mustard-seed, &c. mingled with a certain portion of the genuine berry, a quantity of pepper dust, or the sweepings of the pepper warehouses, mixed with a little Cayenne pepper; the whole being made into a cohesive mass by means of mucilage. Even the whole berry has not been able to escape the ingenuity of sophistication. ”

“ Our greater supply now comes from Zanzibar, Nepaul, Bombay, and Penang. Almost every gardener knows the red pepper plant. The plants are generally started in a nursery or hot-house in early spring, from the seed, and are transplanted when a few inches high, as soon as the weather will permit, in the prepared garden, about four feet apart. When about six inches high, a little rich fertilizer should be worked in the soil about the plants. The Cayenne pepper plant is an annual and is a slow grower, and it seldom rises higher than four feet. ”

“ The ground spices are used sparingly, with the exception of cayenne pepper. The acetic acid extracts of spices are used because they are economical and give a brighter red color than is obtained with the whole spice. The oil extracts produce no discoloration, but they are the most expensive and give an objectionable flavor. Hungarian sweet paprika is now quite largely used and adds to the color as well as to the flavor. Sugar, salt, and vinegar are added in such proportion as may be desired, and in some brands onions and garlic are used. ”

“ This does not mean that one cannot make a nice flavored catsup with China cassia, as such is not the case, but a better flavor can be obtained with Saigon. The point is that quality of flavor as well as quantity of flavor must be considered. Chemical analyses are only of value when exactly the same variety of two or more samples of spice are compared.
When it comes to cayenne pepper, the quality of the flavor is not the important factor that it is in the milder spices. Cayenne is used to give “hotness” to the catsup, and the hotter the cayenne is, the greater its value to the packer. ”

“ The remarkable success which has attended the use of Cayenne pepper as a substitute for alcohol with hard drinkers, and as a valuable drug in delirium tremens, has lately led physicians to regard the Capsicum as a highly useful, stimulating, and restorative medicine. For an intemperate person, who really desires to wean himself from taking spirituous liquors, and yet feels to need a substitute at first, a mixture of tincture of Capsicum with tincture of orange peel and water will answer very effectually, the doses being reduced in strength and frequency from day to day. ”

“ This plant is a native both of the East and West Indies, and is considered the most hardy of the whole tribe of capsicum. In many parts of the South of Europe, its fruit is eaten green by the peasants at their breakfasts, and is preferred by them to onions or garlic. The fruit of all the species may be rendered useful in domestic economy, either as a pickle, or as cayenne pepper. For the latter, it may be dried before a fire, and ground to powder in a common pepper-mill. ”

“ Capsicums and Chilis are so interesting and ornamental that it is surprising they are grown in comparatively few gardens. Sometimes there is reason to lament that Cayenne pepper is coloured with drugs, but the remedy is within reach of those who find the culture of Capsicums easy, and to compound the pepper is not a difficult task. The large-fruited varieties may also be prepared in various ways for the table, if gathered while quite young and before the fruits change colour. ”

“ Take as many green melons as your want, slit them two thirds up the middle, and with a spoon take all the seeds out; put them in strong spring water and salt for twenty-four hours, and then drain them in a sieve; mix half a pound of white mustard, two ounces of long pepper, the same of all-spice, half an ounce of cloves and mace, a good quantity of garlic and horse-radish cut in slices, and a quarter of an ounce of Cayenne pepper; fill the seed-holes full of this mixture, put a small skewer through the end, tie it round with packthread close to the skewer, and put them in a jar ”

“ Cayenne pepper, or chili is much grown in tropical Africa and America, but less generally used than black pepper.
Pistacia is a small tree, about twenty feet high, and native to Persia and Syria, but now cultivated in all parts of southern Europe and northern Africa. Flowers in racemes, fruit ovate and about the size of an olive. Pistachio nuts are much esteemed; but readily become rancid. Oil is expressed from them for culinary and other uses.
A PINE-APPLE PLANTATION IN FLORIDA
Pine-apple (Ananassa sativa) is highly esteemed and much cultivated for its fruit. ”

“ The red chilli, which invariably forms part of mixed pickles, is the pod of the capsicum, and chilli vinegar is made by infusing capsicum pods in vinegar until some of their pungency and strength is extracted. From the same source comes cayenne pepper, obtained from the pods and the seeds, which are well dried and pounded until they are reduced to a fine powder. Capsicums owe their stimulating power to an active principle called capscin, and when used in moderation produce no injurious effects. ”

“ For seasoning add a very small quantity of cayenne pepper, two or three Jamaica peppercorns and three or four shallots. « 24 » Home-made essence is greatly superior in flavour to that which can be bought.
Anchovy Butter is prepared by pounding to a paste half-a-pound of anchovies with half that weight of butter. A pinch of cayenne is an improvement. This butter is especially useful for flavouring sauces for meat and fish, and if kept in very small pots, closely covered, it will remain good for some time. Anchovy Paste, so much liked for sandwiches, is made in the same way. ”

“ In the next class may be mentioned black pepper, the same as from the East Indies, long pepper, Malaguetta, or grains of Paradise, red pepper of various sorts, but particularly the Cayenne, a species of ginger, cardamums, wild nutmegs, and cinnamon. ”

“ Some sorts are exceedingly ornamental for greenhouse decoration in winter, if plants are well grown in rather small pots, and the fruit ripened under glass. The varieties producing small pods are the hottest, and consequently best suited for making Cayenne Pepper. These are generally called Chilies. All other varieties of Capsicum have a more or less pungent flavour, and those bearing larger pods are more profitable for use in a green state. The fruits of all are either red or yellow when ripe, and are of various sizes and shapes. ”

“ A special grinding outfit of this kind can be arranged so that it does not require much attention from the workman, a device which is very essential, as the fine powder works into the skin and great care must be used in handling the goods. Small grinders prefer to buy it powdered from the large factories. Sometimes the powdered Cayenne pepper is adulterated by mixing with wheat flour and made into cakes with yeast and baked hard like biscuit, then they are ground and sifted. ”

“ They are said to have been brought from Africa (or the "outlandish country", as the negroes call it) , and are handed down through families as their most precious possessions. They are supposed to "work" most rapidly when the moon is full or just beginning to wane. At other times, if a little slow, they can be quickened by a libation of whiskey, or, if evil is to be wrought, by a sprinkling of red pepper (here let me say what I neglected to mention in its proper place, that all bad tricks have their malign force increased by cayenne pepper) . ”

“ The cayenne of commerce is adulterated with brickdust, red wood dust, cochineal, vermilion, and red lead. The last two are highly injurious. These can be detected by any one possessing a good microscope. The best way to avoid the impurities is to purchase the capsicums or chilies, pounding them with a pestle and mortar, and rubbing through a sieve, in small quantities as required. The pepper is far better flavoured when fresh ground. ”

“ Jamaica pepper, 1⁄4 oz. black pepper, 1⁄4 oz. cayenne, 2 nutmegs, a little mace, and 2 teaspoonfuls ginger; add the weight of the spices and half as much again of salt, and mix all thoroughly. Clean the fish, and cut off the heads, fins, and tails; put 1 teaspoonful of the mixed spices into each fish, and lay them in a deep earthen jar with the backs downwards; cover them with clarified butter, tie a paper over the mouth of the jar, and bake them slowly for 8 hours. When the backbone is tender the fish are done enough. ”

“ It is most esteemed as a condiment, being aromatic and appetizing, and not so acrid or biting as is most cayenne. Paprika, commercial name for the mild, sweet varieties of capsicum, chiefly grown in Hungary, Spain, Portugal, Jamaica, Japan and Zanzibar.
Japanese pepper is the fruit of Xanthoxylum, an entirely different genus of plants to the capsicum family. The fruit capsules when bruised are agreeably pungent and aromatic. It is much esteemed as a condiment in China and Japan. ”

“ The pepper was omitted in our second trial, because it did not improve the appearance of the dish, although it was an advantage in point of flavour. Juniper-berries might, we think, be added with advantage, when they are liked; and cayenne tied in a muslin might supply the place of the pepper. It is an infinite improvement to have the skin of the head left on.
TO ROAST A FILLET OF VEAL. Take out the bone and put a good roll of forcemeat (No. 1, Chapter VIII.) under the flap, dividing first, with a sharp knife, the skin from the meat sufficiently to admit the quantity required ”

“ Cinnamon, with cassia, peas, starch, mustard hulls and tumeric, mineral cracker dust, burnt shells, or charcoal. Pepper, with refuse of all kinds, ground crackers, cocoanut shells, cayenne, peas, beans, yellow corn meal, buckwheat hulls, nutmegs, cereal, starch, mustard hulls, rice flour, charcoal, and pepper dust. Mustard, with tumeric for color, and cayenne to tone it up, cereal starch, peas, yellow corn meal, ginger, and gypsum. ”

“ It is supported much as hops are. When the berries on a spike begin to turn red they are gathered, as they lose pungency if they are allowed to ripen. They are placed on mats, and are either trodden with the feet or rubbed by the hands to separate them from the spike, after which they are cleaned by winnowing. Black pepper consists of such berries wrinkled and blackened in the process of drying, and white pepper of similar berries freed from the skin and the fleshy part of the fruit by being soaked in water and then rubbed. ”