The cayenne peppers as well as other chili peppers can trace their seven thousand year history to Central and South America, regions whose cuisines are renowned for their hot and spicy flavors. They have been cultivated in these regions for more than seven thousand years, first as a decorative item and later as a foodstuff and medicine.
The 15th and 16th centuries that cayenne and other chili peppers were introduced to the rest of the world. Christopher Columbus encountered them on his explorations of the Caribbean Islands and brought them back to Europe where they were used as a substitute for black pepper, which at that time was very expensive since it had to be imported from Asia. Ferdinand Magellan is credited with introducing them into Africa and Asia, continents that since have incorporated them not only into their cuisines but their pharmacopeias. While cayenne and chili peppers are now grown on all continents, today China, Turkey, Nigeria, Spain and Mexico are among the largest commercial producers.
Even though dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, try to select organically grown dried cayenne pepper since this will give you more assurance that it has not been irradiated.
Cayenne pepper should be kept in a tightly sealed glass jar, away from direct sunlight.
Research Source: WH Foods
“Quick and Easy” way to enjoy pork chops. Try this recipe for fried pork strips.
Debo’s Southern Fried Pork Strips
Copyrighted 2013, Debo, Christine’s Pantry. All rights reserved.
1 pound thin pork chops, skinless and boneless
1 cup baking mix
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
In a skillet, heat oil over medium high heat.
In a dish, combine, baking mix, smoked paprika, cayenne pepper, salt and black pepper. Set aside.
Cut pork chops into strips. Dredge pork chop strips in baking mixture. Place pork strips in hot skillet; cook until no longer pink, about 3 minutes each side. Cook in batches. When cooked, remove from skillet and transfer to cooling rack (place paper towels under cooling rack). Enjoy!