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Its large leaves have an anise-like flavor that is imparted to foods. Mexicans add it to soups, stews, or line tamale shucks with it, and wrap them around fish or chicken before cooking. Lush plant is easy to grow in the warmer areas of the United States; requires a lot of room. GINGER. Zingiber officinale. The spice commonly called ginger is actually a rhizome. The “root” of this tropical, Southeast Asian native is indispensable in Oriental cookery. Select plump, smooth roots, scrape off thin skin, place roots in a jar, fill with sherry wine, cover; store in refrigerator.

The name cayenne is derived from Kyan, the word for pepper in Tupi, an Indian language of northern Brazil and the Amazon basin. The powder ranges in color from orange-red to a deep red; as a result it is sometimes labeled simply “red pepper,” a term the American Spice Trade Association considers to be inappropriate. After the Cayenne pepper arrived in Louisiana it became typical of Cajun and Creole cuisines. CHILI OIL. A seasoning oil made with pulverized dried red chili peppers. Make your own by heating ½ cup vegetable oil in a small skillet over medium heat; add 4 teaspoons ground cayenne pepper, ground dried red ‘New Mexican Chiles,’ hot paprika, or ground dried small red chili peppers.

The important attributes valued in Capsicum products are: color, pungency level, and aroma. Within these types of pepper products are so many variations and brands that it would not be possible to include them all. It is served with curries. ”The word, and probably the pickle, came to India early in the sixteenth century with the Moguls from the northwest at the same time the Portuguese entered the southwest coast bringing the hot element—chilies. The pickles and peppers met and melded on the sub-continent to become achaar, the favored hot pickle in India.