This red spice comes from bushy tropical pepper plants of the genus Capsicum – a completely different species from the black-pepper-producing vine, Piper nigrum. Extremely useful as a stimulant, it gives tone to the circulation and heals lacerations. It will even warm your feet if you sprinkle little on the bottom of your socks!
Add cayenne to any dish that needs a lift – fish sauce, cream soup, eggs, cheese dishes. Remember that heat brings out the hot flavor, so stir a little before you taste. Cayenne differs in degree of hotness, depending on the source; certain imported types are generally more potent than domestic brands.
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WELSH RAREBIT
3 tablespoons butter
1 pound cheddar cheese (sharp or mild, or combination of the two), cubed
½ cup quality beer
¼ teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 egg, beaten
Salt to taste
- Melt the butter in the top of a double boiler. Add the cubed cheese and cook until just melted. Add beer slowly, then spices, and then the beaten egg a little at a time. Taste and add salt if necessary.
- Serve hot over whole wheat toast. This old-time English recipe is the ultimate in comfort food, enjoy!
- Serves two generously.
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