In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavouring a recipe, but not used as the main ingredient. Every other part of the plant, including dried bark, roots, berries, seeds, twigs, or anything else that isn’t the green leafy part, is considered a spice. Today, India is the world’s largest consumer, producer, and exporter of spices. Spices are the building blocks of flavour in food applications. Food developers who wish to use these building blocks effectively to create successful products must understand spices completely. The word “spice” came from the Latin word “species,” meaning specific kind. For people throughout the world, spices stimulate the appetite, add flavour and texture to food, and create visual appeal in meals. Spices have been savoured and sought around the world from the earliest times because of their diverse functions.
Cayenne pepper originated in Cayenne, French Guiana. Produced by drying and grinding the orange to deep-red and derives its piquant flavor. Application: High in nutritional content, it is used liberally in Mexican cuisine, found in hot dips, enchilada sauces, spicy bean mixtures and in meat marinades. Ingredients: Cayenne Pepper Powder
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