cayennes (was Re: [CH] Quick brown chile )
Brent Thompson (brent@hplbct.hpl.hp.com)
Fri, 22 Oct 1999 11:43:38 -0700
> About as hot as cayenne, and likewise not too flavorful.
Either you've never had decent cayennes, or we have a major disagreement
here. Over time, I've grown numerous varieties of cayennes (surely more
than 30 types) and almost all of them have had very flavorful fruits that
are very nice tasting. But I only know about the types of cayennes that
come from India and thereabouts, having no experience with cayennes from
elsewhere.
Fresh green cayennes still remain one of my favorite chiles both for eating
out-of-hand as condiment and as a cooking ingredient, as which it adds both
heat and great flavor. They're also among the best for pickling.
Of course, cayennes also make excellent dried chile powder, though many
other types do too.
--- Brent