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The following information is for informational purposes only and not
intended to diagnose, treat, or cure any disease.
Common Name: Cayenne Pepper
Botanical Name: Any pepper of the genus Capsicum (Capsicum
annuum,
Capsicum minimum, etc.)
Active Components: Capsaicin,
beta-carotene, beta-ionone, citric acid, hesperidin, imonen, lutein, and
quercetin
Also Known As: Paprika, Red Pepper, Hot Pepper, Chili
Pepper, Spanish Pepper, Habanero Pepper, Jalepeno Pepper (Not all of
these have the same properties. Generally the hotter the pepper, the
more potent.)
Properties: Known to increase circulation, reduce pain
and inflammation, believed to enhance the effects of other herbs by
moving them through the body. Reported to stop internal and external
bleeding, and halt heart attacks and strokes.
Other Comments: Cayenne Pepper is an amazing
herb. Dr. Christopher and Dr. Schultz both used it extensively in their
practices. It is usually sold by heat units, and generally, the hotter
the pepper, the more potent. |
Cayenne Pepper Supplements
Cayenne Articles
Suggested Further Cayenne
Reading
Cayenne Cookbooks
|
|
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We have selected these articles
to further your study on Cayenne:
Excerpts from
http://www.fiery-foods.com/dave/profile_cayenne.html
Please click to read the full article.Pepper Profile: Cayenne
by Dave DeWitt
Background and History
The word cayenne seems to come from kian, the name of
the pepper among the Tupi Indians of northeastern South America. The pod
type probably originated in what is now French Guiana and was named
after either the Cayenne River or the capital of the country, Cayenne.
...A plant resembling cayenne was described in 1552 in the
Aztec herbal, The Badanius Manuscript, indicating their medical
use for such hot peppers: treating toothache and scabies. In 1597, the
botanist John Gerard referred to cayenne as "ginnie or Indian pepper" in
his herbal, and in his influential herbal of 1652, Nicholas Culpepper
wrote that cayenne was "this violent fruit" that was of considerable
service to "help digestion, provoke urine, relieve toothache, preserve
the teeth from rottenness, comfort a cold stomach, expel the stone from
the kidney, and take away dimness of sight." Cayenne appeared in
Miller's Garden Dictionary in 1771, proving it was cultivated in
England--at least in home gardens.
Botany and Gardening
The cayenne is tree-like, with multiple stems and an erect
habit. It grows up to 3 feet tall and 2 feet wide. The leaves are ovate,
smooth, and medium green, about 3 ½ inches wide and 2 inches long. The
flower corollas are white with no spots. The pods are pendant, long, and
slender, measuring up to 10 inches long and 1 inch wide. They are often
wrinkled and irregular in shape. A mature plant can easily produce 40
pods. The cayenne is very pungent, measuring between 30,000 and 50,000
Scoville Units.
Cultivation
Grown commercially in New Mexico, Louisiana, Africa, India,
Japan, and Mexico, the cayenne has a growing period of about 90 days
from transplanting. Surprisingly, perhaps, New Mexico is leading the way
in production of cayenne chiles for hot sauces, according to Gene
Jefferies of the McIlhenny Company, owner of Trappey's, a major cayenne
sauce manufacturer. In 1995, more than 1,000 acres of cayenne were
planted in New Mexico. Cayenne acreage in the U.S. rose from 2500 acres
in 1994 to 4500 acres in 1995. About 105 million pounds of cayenne mash
(crushed cayennes with about 20 percent salt) was produced in the U.S.,
with Reckitt & Colman, producers of Durkee's Red Hot, accounting for
nearly one-half of that amount. In fact, 75 to 85 percent of all cayenne
mash in the world is produced in the U.S. Retail sales (not including
food service) of cayenne pepper sauces topped $82 million in 1995...
Cayenne as a Medicine
Cayenne is a pod type of the annuum species, and there
are many cultivars, or varieties that are grown around the world.
However, the cayenne you buy for use in capsules and cooking may not be
made from the cayenne pod type--in fact, it probably is not. Cayenne pod
types are grown around the world, mostly in Africa, India, and the
United States. But in the U.S., for example, the entire crop, most of
which is grown in New Mexico and West Texas, is used in the manufacture
of Louisiana-style hot sauces. Virtually any small, hot red chile can be
ground and placed in a capsule and called cayenne. But this is not
necessarily an indictment because there is no difference in the
composition of the different pod types and varieties of the annuum
species, except in flavor elements and heat level. In summary, a capsule
of ground piquin pods will virtually be the same in chemical composition
as a capsule of ground cayenne pods. In fact, the American Spice Trade
Association considers the term cayenne to be a misnomer and prefers the
more generic term, red pepper.
Thomsonian Cayenne Proponents
Samuel Thomson (1769-1843) was an early American herbalist. He
was uneducated but fascinated with herbs and devoted his life to
learning how to heal with them. Thomson began calling himself "doctor"
after treating his family and neighbors with herbs and producing at
least some curing. He called himself a "botanic physician" and believed
that most diseases were caused by cold and cured with heat, so it was no
wonder that he loved cayenne and prescribed it as a warming herb. He
wrote in
Learned Quackery Exposed:
And death is cold, and life is heat
These temper'd well, your health's complete.
He discovered cayenne, he wrote, early in his career while
searching for something that would produce "a strong heat in the body"
and retain it until "cankers of the body" were removed. He tried ginger,
mustard, horseradish, peppermint, but none had the desired effect. Then,
in 1805, in a cabin in New Hampshire, of all places, he found a string
of red peppers hanging. "I knew them to be very hot," he wrote, "but did
not know of what nature. I obtained these peppers, carried them home,
reduced them to powder, and took some of the powder myself, and found it
to answer the purpose better than anything else I had made use of."
Soon Thomson began to scorn physicians as "educated quacks"
and "parasites." He built a large practice in rural Massachusetts as a
herbal healer and in 1813 he patented a collection of herbal remedies
which he sold outside of mainstream medicine. These were the precursors
of patent medicines.
...Along with lobelia, cayenne was one of his favorite herbs.
"It is one of the safest and best articles ever discovered to remove
disease," he wrote in 1835. "The medical faculty never considered it
much of value, and the people had not knowledge of it as a medicine,
till I introduced it, by making use of it in my practice."
Thomson combined the cayenne with lobelia, gave the tincture
in a tea of witch-hazel leaves, and it had the effect he was looking
for: "It would retain the heat in the stomach after puking." Two years
later, Thomson discovered hot pepper sauce and began to prescribe that
as well!
"I have made use of cayenne in all kinds of disease," Thomson
proclaimed, "and have given it to patients of all ages and under every
circumstance that has come under my practice; and can assure the public
that it is perfectly harmless. It is no doubt the most powerful
stimulant known; being powerful only in raising and maintaining that
heat on which life depends."
Thomson recommended as the "stock medicine for a family," one
ounce of lobelia, two ounces of cayenne, a half-pound of poplar bark, a
pound of ginger, and a pint of his rheumatic drops. This supply would
last a family through a year of illnesses of all kinds, and the cost
would be far less than traditional medicines.
Patent Medicines with Cayenne
In 1909 and again in 1912, the British Medical Association
published two volumes concerning "secret remedies"--the classic patent
medicines. The association performed chemical analysis of these
remedies, and found that many of them contained high quantities of
capsicum or cayenne. For example, the Home Doctor Backache and Kidney
Pills promised to "induce the kidneys to perform their proper
functions." They contained twenty percent chile powder along with oil of
juniper, potassium nitrate, magnesia, sugar, and soap.
Towle's Pennyroyal and Steel Pills contained an astonishing 43
percent chile powder, while Levasco ("The Great Indian Gout and
Rheumatic Cure") was a topical treatment. It guaranteed: "Earache cured
in 2 minutes, toothache cured in 2 minutes, gout cured in a few hours."
It contained three grains of oleoresin capsicum along with camphor, oil
of lavender, oil of rosemary, and soap.
Mother Siegel's Curative Syrup contained tincture of capsicum,
along with dilute hydrochloric acid, aloe, and water. It was touted as
"a cure for impurities in the blood" as well as "a cure for dyspepsia
and liver complaints." The advertising copy, which ignored the tincture
of capsicum, read: "So let's get rid of the smoke by putting out the
fire, and purify our blood with Mother Siegel's Syrup, which will sweep
away the poisons and make us healthy and strong."
Box's Pills and Golden Fire were pills and a liniment that
were taken together "in severe cases of rheumatism." The pills contained
a large quantity of chile powder along with powdered gentian, flour,
aloe, and soap. The liniment contained a decoction of capsicum plus the
oils of amber, rosemary, eucalyptus, and camphor. Golden Fire treated
not only rheumatism but also gout, neuralgia, sprains, asthma,
bronchitis, enlarged joints, and tumors. It was both rubbed on the
throat and gargled with water as a cure for sore throat and diphtheria,
and it was recommended for toothache as well...
Dave Dewitt also has culinary uses and recipes
at his site. To read the full article, go to:
http://www.fiery-foods.com/dave/profile_cayenne.html
Dave Dewitt's Articles,
Books and Cookbooks using Hot Peppers are featured below. |
Cayenne Pepper Supplements
Cayenne Articles
Suggested Further Cayenne
Reading
Cayenne Cookbooks
Capsicum minimum - Cayenne
Also known as chilli pepper, hot pepper and Tabasco
pepper.
Most households throughout the West will include some form of Cayenne in
the kitchen but most people probably do not realise what a powerfully
healing herb it really is.
Cayenne peppers grow naturally in America and Africa, but are now
cultivated world wide.
The fruit is used both in cooking and medicine, and it owes its hot
flavour to a chemical called capsaicin, which comprises about 12% of the
pepper.
Capsaicin was isolated by chemists more than a century ago as the main
active constituent of Cayenne. It may be familiar to you - you may have
seen it listed in the ingredients of some pharmaceutical ointments used
to relieve arthritis and muscle pain.
Dishes that include hot peppers are most common in very hot climates
like southern America and Thailand. This might seem odd but it has been
recently found that hot spices like Cayenne kill certain food-borne
bacterium that are more likely to be present in the food of hot
climates.
History
American Indians cultivated the chilli pepper for centuries, for
medicinal uses as well as culinary.
The plant is first mentioned in western literature by a physician named
Diego Alvarez Chanca who encountered it when he travelled with Columbus
on his second voyage to the West Indies in 1494.
Today Cayenne is listed in many world pharmacopoeias (official drug
lists), and the American Physicians Desk Reference includes several
prescription drugs that contain the herb.
Uses of Cayenne
Dr Richard Schulze, a medical herbalist who studied with Dr John
Christopher, says of Cayenne: "If you master only one herb in your life,
master cayenne pepper. It is more powerful than any other. There is no
other herb that increases your blood flow faster than cayenne. There are
none that work faster; none that work better".
Dr Christopher himself has plenty to say about Cayenne, giving it the
credit for his own amazing change in health. For most of his life, up to
the age of 35, he suffered badly from - amongst other complaints -
severe hardening of the arteries. In fact he had been told by medical
doctors that he could not live beyond his 40th birthday. At 45, 10 years
after he started to take Cayenne on a daily basis, a medical examiner
him told him he had the venous structure of a teenage boy! He passed the
medical examination with a completely clean bill of health.
Many practitioners believe that Cayenne should be added to all herbal
preparations, or taken as a supplement with other herbs, as the Cayenne
ensures a clear passageway through the circulatory system, letting the
other herbs reach their destination more quickly.
Blood and Circulation
Cayenne stimulates blood flow - instantly. It dilates arterial walls
and cuts through mucus in the veins, thus increasing circulation to the
extremities and helping overall to lower blood pressure. It strengthens
the heart, arteries, capillaries and the nerves.
Over time it will thin the blood if it is too thick. In the west a big
problem is high cholesterol, which makes the blood too thick, giving the
heart a harder job.
Cayenne also regulates blood flow effectively so circulation throughout
the body is even, and there is no excessive pressure in any one part.
Excessive menstrual flow can be reduced and controlled with Cayenne.
Heart
Dr John Christopher once wrote that in 35 years of practice, and
working with people and teaching, he never once lost a heart attack
patient during a house call. If the patient was still breathing he would
"pour down them a cup of cayenne tea (a teaspoon of cayenne in a cup of
hot water) and within minutes they are up and around."
He says that Cayenne is one of the fastest acting aids we could ever
give for the heart. The warm tea opens up the cell structure and the
heart benefits immediately from the Cayenne - a powerful food containing
flavanoids, to heal heart cells and give protection.
Wounds
Cayenne can be applied to open wounds or taken orally to stop
bleeding. Nosebleeds, deep cuts, even arterial gushing will stop within
seconds.
Blood pressure is equalised throughout the body so there is no excessive
pressure on the haemorrhage area and it can clot naturally.
A poultice of Cayenne wrapped around a wound will ensure safe healing
and will often not even leave a scar!
Internal wounds can be stopped from bleeding by drinking a cup of hot
water with a teaspoon of Cayenne stirred into it. In fact, as shocking
as it sounds, Cayenne has been shown to be an effective pain reliever
for sufferers of stomach ulcers.
Other Uses
Cayenne is rich in carotenoids (orange and red coloring compounds),
and a number of vitamins (especially A and C). Carotenoids have strong
anti-oxidant properties and are receiving current interest for their
protection against cancer.
Cayenne can increase libido and reverse a loss of sex drive.
It is good for sore throats, and tonsillitis. One recipe for an
effective gargle is to mix one teaspoon of Cayenne, one teaspoon of
apple cider vinegar and three tablespoons of clover honey in a glass of
warm water. Gargle as often as necessary.
Cayenne has an invigorating effect when applied to the skin, and can be
used for temporary relief of minor aches and pains of muscles and joints
associated with simple backaches, arthritis, strains, bruises and
sprains.
Newborn infants have reportedly been successfully resuscitated with a
few drops of Cayenne administered orally.
Menstrual cramps can be relieved by Cayenne, as it warms the internal
organs if taken orally. It can also be applied externally as an ointment
on the abdomen if the cramps are severe.
Cayenne can be used to break up congestion and relieve coughs.
As a relief for aching feet Cayenne powder can be sprinkled inside your
socks before putting them on. This will stimulate circulation, warming
and invigorating the feet.
Dosage
Capsules: For general support 1 capsule 3 times a day is usual.
Some practitioners recommend the tincture or mixing a small amount
(starting with one sixteenth of a teaspoon, and working up to one
teaspoon) of Cayenne powder in warm water to take 3 times a day. This is
so the mouth experiences the hot spice and the stomach prepares itself.
The mouth also absorbs much of the goodness itself, giving an immediate
effect.
Cautions
During pregnancy use Cayenne with caution to avoid gastrointestinal
irritation.
If breast-feeding avoid Cayenne as it may pass into the breast milk,
causing it to become unpalatable to the infant.
Summary
This versatile and essential herb is one that many people already do
have as a regular in the herb rack in the kitchen, but its importance is
so great that everyone should consider keeping some in the medicine
cabinet too. Keep it in capsules, powder, tincture or oil form.
© 2000-2002 Shelley Day, Alternative Healthzine
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Cayenne Pepper Supplements
Cayenne Articles
Suggested Further Cayenne
Reading
Cayenne Cookbooks
| Additional Reading |
Articles from Dave Dewitt's Site
- The
Powerful Health Punch of the Mighty Pod, by Dave DeWitt.
Excerpted from The Pepper Encyclopedia (1999, William Morrow
& Co.). With more vitamin C than citrus, and as much or more
vitamin A than carrots, both green and red chiles are a valuable
addition to any diet.
From the book
The Healing Powers of Peppers:
Good food can also be good medicine.
Part 1:
Cayenne As a Curative
Part 2:
Capsaicin as a Cold Remedy
Part 3:
Chile For Your Head
-
Bush Medicine: Folk Cures with Chile Peppers, by Dave DeWitt.
Take two Jalapeños and call me in the Morning! Dave explored pepper
folk cures used in various cultures and made some amazing
discoveries.
- A
Chile Pepper Baldness Cure? by Dave DeWitt. Fired up by a
Japanese study about treating hair loss with capsaicin, Dave decided
to create his very own baldness cure in his laboratory. Read all
about it and see the results.
-
Chile Legend & Lore, by Dave DeWitt. The ritual uses of chiles
range from the innocuous to the murderous, but the fiery pods are
always powerful.
- The
Chile Way to Burn Fat and Boost Metabolism. How a chile peppered
diet can help burn fat and control cholesterol. From the upcoming
book, The Healing Powers of Chile Peppers, by Dave DeWitt,
Melissa T. Stock, and Kellye Hunter.
-
The Question of Chile Addiction by Kellye Hunter and Dave
DeWitt. What is it about chiles that makes us continue to want more
of them? Excerpted from The Healing Powers of Peppers, by
Dave DeWitt, Melissa T. Stock, and Kellye Hunter (Three Rivers
Press).
-
Capsaicin Update, 2000, by Dave DeWitt. - Dave has been keeping
up with the latest advances in capsaicin research as even more uses
are found from this amazing chemical, which is found in only one
plant, animal, or mineral substance on earth: chiles.
-
Overdosing on Capsaicin, by Dave DeWitt. Is it possible
to get too much of a good thing?
-
Burning In the Mouth, Fire In the Belly: Why Some Like it Hotter
Than Others, by Dave DeWitt. Excerpted from the The Pepper
Encyclopedia (1999, William Morrow & Co.), this article examines
the chile-caused mouth burn from both a physiological and a
psychological point of view.
-
The Power and Controversy of Pepper Sprays by Dave DeWitt. They
can stun criminals and grizzly bears, but are pepper sprays safe?
- Spicy
Food Off the Hook as Ulcer Cause--But Is It a Cure? by Dave
DeWitt. The strong properties of chile peppers--once thought to
cause ulcers--have been proven innocent.
- Spices
Keep Foods Safe.
Not only do spices improve flavor, they also reduce harmful bacteria
on foods.
|
Hot Pepper Books
by Dave Dewitt
(Some books on this list contain recipes... additional
cookbooks
below)
Search for all Books by Dave Dewitt
The Whole Chile Pepper Book by DeWitt, Dave, and Riley, Cyd
(Illustrator), and Gerlach, Nancy
The Chili Pepper Encyclopedia: Everything You'll Ever Need To Know About
Hot Peppers with More Than 100 Recipes by DeWitt, Dave
The Chile Pepper Encyclopedia has the answer to just
about any question one could ask about chile peppers. Which chiles are
the hottest? What country did the first chile plants come from? What
popular brand of dandruff shampoo is made with chile peppers? Can chiles
really be used to cure headaches? Even the most devoted "chile-heads"
will be satisfied. The encyclopedia is researched and written by Dave
Dewitt, the country's foremost expert on hot and spicy foods and
longtime editor-in-chief of Chile Pepper magazine. In addition to
entries on chile species, culture, terminology, and...
The Pepper Garden by DeWitt, Dave, and Bosland, Paul
How to grow peppers, from the sweetest bell to the
hottest habanero, in the backyard. Includes tips, techniques, a list of
seed sources, a glossary of terms and much more.
Peppers of the World: An Identification Guide
by DeWitt, Dave, and Bosland, Paul W.
This is a complete and full-color guide to chile pepper
identification. Approximately 500 varieties are included, both wild and
domesticated, all grown by the authors over a four-year period. Each
photograph was taken in the field, peppers still on their plants, to aid
in identification and give further information about their behavior. No
other field guide is as thorough as this one; many of these species are
endangered, and some have not yet even been named.
Too Many Chiles!: From Sowing to Savoring-More Than 75 Recipes for
Preparing and Preserving Your Pepper Harvest
by DeWitt, Dave, and Gerlach, Nancy, and Gerlach, Jeffrey
From using fresh chiles to canning, freezing, drying, smoking,
and pickling, this handy reference covers virtually everything that can
be done with fresh chiles and provides 75 recipes for superb and spicy
dishes.
The Food Lover's Handbook to the Southwest: Where to Find the Very Best
Restaurants, Gourmet Shops... by DeWitt, Dave, and Miller,
Mark (Foreword by), and Browne, Jane J.
The editor of Chile Pepper magazine, DeWitt has compiled
an entertaining companion for food lovers touring the Southwest.
Travelers can find the inside scoop on the area's best restaurants,
gourmet shops, colorful outdoor markets, annual food fiestas, cooking
schools, and sources for hard-to-find local ingredients. Maps and
photographs.
The Chilehead Collection by DeWitt, Dave
From "The Pope of Peppers" comes the ultimate chile
pepper lover's book, a collection of articles, essays, and chile lore,
plus dozens and dozens of Dave's favorite recipes. Searching the world
for hot stuff, Dave and his wife, Mary Jane, travel to Mexico, Trinidad,
India, Costa Rica, Singapore, Barbados, England, and Australia. On the
humorous side of things, Dave writes "How to Order Enchiladas in Santa
Fe, " "Confessions of a Chile Addict, " and "So You Want to Be a Chile
Farmer, Eh?" Advancing chile knowledge, Dave explains "Why Chile's
Conquered America, " explores chile folklore and...
The Pepper Pantry: Chipotle
by DeWitt, Dave, and Evans, Chuck
This helpful guide to the smoky chipotle pepper includes
interesting recipes as well as information on how to smoke peppers at
home, proper pepper storage, and more.
The Pepper Pantry: Habanero by DeWitt, Dave, and Gerlach,
Nancy
This helpful guide to the smoky chipotle pepper includes
interesting recipes as well as information on how to smoke peppers at
home, proper pepper storage, and more.
|
Hot Pepper
Cookbooks
(More recipes contained in many of the above
Hot Pepper Books)
Fiery Appetizers: 70 Spicy Hot Hors D'Oeuvres
by DeWitt, Dave, and Gerlach, Nancy
About this title: Recipes for 70 spicy appetizers include Wild
Guacamole, Clams Caliente, Biting Baby Riblets, Wildest Won Tons,
Blistering Borneo Meat Kabobs, Pungent Pickled Salmon, and Flaming
Flautas. Supplemented with pepper-related anecdotes.
The Food of Santa Fe: Authentic Recipes from the American Southwest
by DeWitt, Dave, and Gerlach, Nancy
The Food of Santa Fe offers the best of New Mexico's
traditional dishes and a sampling of today's cooking innovations. The
tasty and easy-to-prepare recipes include basics like salsas, burritos,
and sopaipillas, and modern creations like Orange-Marinated Chicken
Fajitas and Wild Mushroom and Leek Tamale Recipes have been contributed
by top Santa Fe restaurants, including Santa Fe School of Cooking, El
Farol, La Fonda Hotel, Paul's Coyote Cafe, Pink Adobe, Inn of the
Anasazi, Maria's New Mexican Kitchen, Santacafe, La Casa Sena, and Cafe
Pasqual's.
Hot and Spicy Mexican: The Best Fiery Food from South of the Border
by DeWitt, Dave, and Wilan, Mary Jane, and Stock, Melissa T.
Continuing the popular Hot & Spicy series, Prima
presents Hot and Spicy Mexican, a collection of wonderful recipes from
South of the Border, plus amusing sidebar stories about region's food
and its people.
Just North of the Border: From the Editors of Chile Pepper Magazine, a
Collection of Their...
by DeWitt, Dave, and Gerlach, Nancy
This collection complements these spicy-dish
specialists' favorite recipes for seafood, beef, chicken, and cheese
entrees with tantalizing salsas, salads, soups, and stews. Selections
include Spicy Lamb Carnitas, Southwestern Crab Louie, Cream of Jalapeno
Soup with Shredded Chicken, Roasted Corn and Crab Bisque, and Grilled
Pinon Lamb Chops.
Meltdown: The Official Fiery Foods Show Cookbook and Chilehead Resource
Guide by DeWitt, Dave, and Wilan, Mary Jane
DeWitt and Wilan, the producers of the National Fiery
Foods Show, have collected the best recipes from Fiery Food exhibitors
using hot sauces, salsas, jerk pastes, mustards, jellies, and chutneys.
This resource includes listings for mail order sources, retail shops,
books on hot subjects, and information on the history and trends of
fiery foods.
Hot and Spicy Latin Dishes: The Best Fiery Foods from Las Americas
by DeWitt, Dave, and Wilan, Mary Jane, and Stock, Melissa T.
The editors at Chile Pepper magazine have done it again.
This collection of hot and spicy recipes offers exciting fare from
Argentina, Brazil, Chile, Costa Rica, Cuba, Ecuador, and many points in
between--a fantastic array of dishes that will add a heavy dose of Latin
romance to anyone's kitchen.
Heat Wave!: The Best of Chile Pepper Magazine by DeWitt, Dave
(Editor), and Gerlach, Nancy (Editor)
These 200 recipes range from subtle to scorching, and
include traditional and original creations, along with sidebars, quotes,
notes, and anecdotes about the popular chili pepper.
Hot & Spicy & Meatless 2: Over 150 New Flavorful and Healthful Recipes
by DeWitt, Dave, and Wilan, Mary Jane, and Stock, Melissa T.
Never again will meatless meals be bland and
uninteresting. For this sizzling collection, "Hot & Spicy" expert Dave
DeWitt--who also just happens to be the editor of Chile Pepper
magazine--presents 150 fiery and healthful recipes, organized in an
easy-to-use format with clever drawings and sidebar stories sprinkled
throughout.
Great Bowls of Fire!: Hot and Spicy Soups, Stews, and Chilis
by DeWitt, Dave, and Longacre, W. C.
Chile pepper expert Dave DeWitt and W.C. Longacre, the
"Sultan of Soup" and chef of W.C.'s Mountain Road Cafe in Albuquerque,
N.M., present more than 75 international recipes for soups, chilis,
stews, and other fiery one-pot meals for chile pepper aficionados.
Hot and Spicy Chili: A Collection of the Very Best Chili Recipes from
the Chili Capitals of America by DeWitt, Dave, and Wilan,
Mary Jane, and Stock, Melissa T.
All across the country, weekend after weekend, regional
chili cook-off rivals vie for recognition as the best of the best. Learn
the secrets of award-winning chili cooks and get a flavor for their
arcane art and culture as Hot & Spicy Chili captures the atmosphere of a
championship chili cook-off.
Barbecue Inferno: Cooking with Chile Peppers on the Grill by
DeWitt, Dave, and Gerlach, Nancy
Combining fire with flame, chile experts Dave DeWitt and
Nancy Gerlach present a collection of recipes designed to bring your
grill alive and set your taste buds ablaze. "Barbecue Inferno" covers
the basics of cooking with chile peppers on the grill and in a smoker,
offering up fiery recipe after recipe for meat, seafood, and vegetable
dishes. From Margarita-Grilled Shrimp and Avocado Quesadilla to Thai
Ginger Pork Steaks, from Armenian Spiced Lamb Brochettes to Southwestern
Grilled Chicken Caesar Salad with Chile-Dusted Croutons, the authors
draw on cuisines from around the globe in their...
Hot and Spicy Southeast Asian Dishes: The Best Fiery Food from the
Pacific Rim by DeWitt, Dave, and Wilan, Mary Jane, and Stock,
Melissa T.
This collection of recipes uncovers the spiciest dishes
that Southeast Asia has to offer. Dave DeWitt hosts Chili Pepper
Kitchen, a popular PBS cooking show.
Great Salsas by the Boss of Sauce: From the Southwest & Points Beyond
by Longacre, W. C., and DeWitt, Dave
Chile pepper afficionado Dave DeWitt has teamed up with
acclaimed chef W.C. Longacre to bring a creative collection of recipes
from the Southwest, Mexico, Asia, and the Caribbean into your kitchen.
The resulting dishes offer an incredible variety of zesty, delectable
flavors. The sweet and spicy salsas call for fruits such as mango,
quince, banana, coconut, and apricot, and the explosively hot sauces
flavored with unusual chiles will satisfy those with a taste for the
incendiary. Traditional salsas are also included, and each recipe
contains a handy heat scale.
Hot Spots: Spicy Recipes from America's Celebrated Fiery-Food
Restaurants by DeWitt, Dave
The recipes for spectacular flavor combinations by
world-class fiery-food chefs are here! Recipes, collected from favorite
spicy restaurants, include Chile Dusted Rock Shrimp with Fiery Onion
Rings (by Lambert's of Taos in Taos, New Mexico).
Hot and Spicy and Meatless: Over 150 Delicious, Fiery, and Healthful
Recipes by DeWitt, Dave, and Wilan, Mary Jane, and Stock,
Melissa T.
The leading publication for fans of hot food and the editor have
collected meatless recipes from around the world for the delight of
spicy-food lovers. Recipes include Ratatouille creole, Hunan
hot-and-sour soup, Green chile pepper risotto, Chile-stuffed Calzone and
about 150 other dishes.
The Habanero Cookbook by DeWitt, Dave, and Gerlach, Nancy
Over 100 recipes that feature the hottest chile pepper: the
haberno. Also included is information on how it is grown and how it is
used.
The Fiery Cuisines: The World's Most Delicious Hot Dishes
by DeWitt, Dave, and Gerlach, Nancy
This is the book for those who yearn to expand their culinary
horizons. Explores nearly 200 hot regional delights from around the
globe. Each recipe comes with a heat guide.
Sweet Heat: Desserts for Chile Lovers by
DeWitt, Dave, and Stock, Melissa
As the great chile movement expands, chileheads continue
to look for ways to spice up everything from breakfast to desert. In
"Sweet Heat", Dave DeWitt and Melissa Stock, of "Chile Pepper" magazine,
pay tribute to the newest novelty in chile mania--fiery deserts.
Included are more than 150 recipes for drinks, candies, breads, cakes,
pies and tarts, and sorbets. Notes throughout offer general background
information on chiles, tell which desserts are low-fat or can be made
low-fat, give tips on cooking with chiles, and tell the history behind
combining sweet and spicy flavors (beginning with the...
Fiery Cuisines: A Hot and Spicy Food Lover's Cookbook by
DeWitt, Dave, and Gerlach, Nancy
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products are not intended to diagnose, treat, cure, or prevent any
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dispense medical or health advice. Please consult your health care
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