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Cayenne Pepper - Capsicum

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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

 

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

 

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

Cayenne Pepper Supplements     Cayenne Articles
Suggested Further Cayenne Reading     Cayenne Cookbooks

 

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