Tabasco pepper

The "heat" of a food product may be adjusted by adding capsicum oleoresin. This oleoresin (oil) is derived [41] from various fruits such as cayenne pepper. Capsicum is the dried ripe fruit of Capsicum frutescens L., Capsicum Solanaceae (known in commerce as African chillies), or Capsicum annuum L. (known in commerce as tabasco pepper) or of other hybrid species of peppers. The oleoresin makes up approximately 0.1-1.0 % of the weight of the dried fruit. Considering the previous suggestion that 10 ppm can be detected by tasting, the term "hot peppers" (which could contain as much as 10,000 ppm) is meaningful to those who may not have acquired a taste for such food products. 

OCN cayenne pepper chili pepper paprika red pepper tabasco pepper... 

The Sir Francis Drake, which is seasoned with celery salt, black pepper, Tabasco and freshly grated horseradish, tastes like a sherry and a tapa together in a glass. Mr. Mraz said he typically spent more time explaining the name than making the drink. 

Capsaicin, also known as N-Vanillyl-8-methyl-6-(E)-noneamide, is the most pungent of the group of compounds called capsaicinoids It is a common ingredient in varieties of pepper such as habanero, Thai, tabasco, cayenne etc. One target with which capsaicin interacts is the capsaicin receptor, an ion channel belonging to the superfamily of TRP channels. Because of the structural relation to other TRP channels and because the vanilloid moiety is an essential component of capsaicin, the capsaicin receptor is also called TRPVI or vanilloid receptor (VR1). It is involved in heat and pain perception. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

At the mild end are bell peppers which score around 1, then come peppers like New Mexican peppers which score up to 1000, while Jalapeno peppers score around 5000, Tabasco and Cayenne peppers are much hotter at 30,000 to 50,000, Scotch Bonnet and Thai peppers go over 100,000 and finally there is the truly impossible Red Savina Habaneros which clocks up a massive 577,000. There are even claims from the north-eastern state of Assam in India that the Naga Jolakie... 

Chilli or paprika is used for flavour, not heat, in some cuisines. Flavour is a complex sensation determined in the mouth. One of the most potent volatiles known to humans is found in chilli, the pyrazine 2-methoxy-3-isobutyl-pyrazine, the green bell pepper smell. Reports indicate that humans can detect this odour at two parts per trillion. Luning et al. (1994) reported the presence of more than 80 odour compounds in C. annuum. C.frutescenscv. Tabasco contained 125 compounds whose relative abundance changed with the season of harvest. The composition of aroma compounds of Tabasco differed significantly from that of the green... 

Bell, cayenne, chili, and other varieties of peppers are used in various ways. Chili peppers are popular in Mexico and in the southwest United States. They are used as a seasoning, as cayenne, and a number of other varieties are also used to spice up dishes. Tabasco sauce and paprika are seasonings that come from varieties of pepper plants. Bell peppers are used both as a culinary addition to a dish, much like onions are used, and as a vegetable. Peppers are a good source of vitamin C. Albert von Szent-Gyoigyi received the Nobel Prize in 1937 for his discoveries regarding vitamin C and credits paprika peppers for helping him in his research. 

Add of the fish (2 lb) and of the crabmeat, liquor from oysters, bay leaves, parsley, potatoes, black pepper, tomato paste, garlic, Tabasco, and i cup of the olive oil. Bring to a slow boil and cook 4 h, stirring intermittently. 

In culinary and medicinal uses, three species dominate Capsicum annuum, Capsicum chinense, and Capsicum frutescens. The peppers (technically, these are berries) of all three plants taste hot, but Capsicum annuum has milder varieties. The other two are also known as chili pepper and all of the varieties (e.g. Habanero, Serrano, Tabasco, and Cayenne) are hot. Pepperoncini is chili pepper that is not fully ripe. 

Chili (Tabasco) Brown pepper Bay tree Capsicum frutescens Capsicum baccatum, van pendulum Laurus nobilis Lauraceae Mediterranean region... 

Good cooks often enliven their dishes with various condiments made from chilies and/or sweet peppers. Some of the more popular peppers are Cayenne pepper, chili powder, chili sauce, dried chilies, paprika, pimiento, red pepper, and Tabasco sau(3e. 

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