Package weight: 2 ounces
This native to Central America packs a punch as far as chile pepper heat goes. Cultivated in the United States, Mexico, Africa and all over Asia, it is used extensively in the cuisines of those countries.
The cayenne powder offered here is not the hottest cayenne powder available. At 35,000 Scoville Units, though, it still delivers a tongue-searing amount of heat. Use sparingly until you get where you like your level of burn. Start with less than 1/8 teaspoon for any recipe.
*Spice up ethnic dishes.
*Add to chili con carne or vegetarian chili.
*Carefully stir into soups, stews, sauces, rice, beans and peas towards the end of cooking.
*Add zest to cheese and egg dishes.
*Stir into dips and sandwich spreads.
*Include in the seasoning mix for any cut or type of meat, no matter how it is prepared.
*Spice up homemade condiments, relishes, chutney and pickled foods.
*Season flour and cornmeal used to fry meat, fish and vegetables.
*Sprinkle on fresh fruits along with a squeeze of citrus juice.
*Include in any vegetable casserole, soup or dish; and the sauces for them.
*Add heat to barbeque and basting sauces.
*Toss just a pinch into cream sauces, Hollandaise sauce and cheese sauce.
*Add color and a little heat to homemade crackers and chocolate-based pastries and confections.
RECIPE: Abundant Seafood Gumbo
1/4 cup + 2 tablespoons cooking oil
1/4 cup flour
1 onion, chopped
2 cups okra, sliced
1 15-ounce can crushed tomatoes
5 cloves garlic, sliced
1 quart seafood or chicken stock
2 teaspoons salt
1 teaspoon THYME
1/2 teaspoon GREEK OREGANO
1/2 teaspoon CAYENNE POWDER
2 pounds shrimp, shelled
1/2 pint fresh, shucked oysters
1 cup lump crab meat, picked over
1/2 pound firm-fleshed fish fillets, cubed
2 bunches green onions, chopped
1/2 bunch fresh parsley, chopped
Make a roux of 1/4 cup of the oil and flour by cooking over low heat until a dark brown; stir constantly being careful not to splash any on your skin. Set aside.
In the remaining 2 tablespoons of oil, saute the okra and onion until tender. Add tomatoes and garlic, cooking for 10 minutes. Stir in the stock, seasonings and roux, stirring until the roux is dissolved. Add the seafood, cooking over medium heat for 5 minutes.
Add the green onions and parsley and simmer another 5 minutes. Do not overcook the seafood, or the shrimp and oysters will get tough, and everything else will fall apart. Allow to sit, covered for 30 minutes before serving.
*Serve with rice.
*Sprinkle with GUMBO FILE POWDER.
*Include some cornbread or French baguette.
Yield: 8-10 servings