Cayenne pepper
- …cayenne pepper is also called Spanish pepper, Columbian pepper and Guinea pepper?
- …cayenne pepper has been used as a spice in European cooking since the 18th century?
- …cayenne pepper contains vitamin B, C carotene and magnesium?
- …capsaicin, which causes cayenne pepper's hotness, is most likely a defense of the plant against herbivorous animals?
- …cayenne pepper is a natural substance for improving potency, heightening libido and enhances the production of endorphins?
- …milk, yogurt and cheese are effective in counteracting the burning caused by cayenne pepper?
- …cayenne pepper as a spice is the dried, ground fruit of the bush Capsicum frutescens, also called Cayenne pepper?
Burning goulash Attila
1 small chicken
2 onion
3 tablespoons lard
2 green peppers
1 tablespoon paprika
1 teaspoon cayenne pepper
2 tablespoons tomato paste
shot glass slivovitz (plum brandy) or other clear spirit
broth, salt
Portion chicken into 8-10 pieces. Heat lard and fry chicken and onions together until golden brown. Sprinkle with paprika, cayenne pepper and salt. Add sliced peppers and milk, and simmer until tender. Thicken with tomato paste. Arrange chicken pieces on plate, pour on slivovitz, light on fire and extinguish flame. Add gravy and serve with rice, gnocchi or pasta.
Members of Columbus' expedition were the first Europeans to encounter cayenne pepper. The expedition's physician, Dr. Chanca, makes mention of it as a native spice, called agi or aji. The name cayenne pepper probably came from the harbor town of Cayenne, French Guiana, also the site of a former penal colony. These peppers, about 2 cm long and 4-5 mm wide, generally long and oval-shaped, were harvested mostly by prisoners in inhumane conditions. Many died during the harvests and those who survived never touched another pepper in their lives.