Red pepper flakes

Peppers gain popularity so quickly, not only because of their taste, aroma, or color, but also because of their health benefits.

Pepper-containing carotenoids are provitamin A (α and β-carotene and β-cryptoxanthine) and xanthophylls, which are oxygen-containing carotenoids. Red pepper is also preferred to give processed food products a bright red color and a sharp aroma.

What is red pepper flake? Red pepper flakes are a popular seasoning made from a mix of peppers from the capsicum annum family. Consisting of dried and crushed peppers, a typical blend includes red chili peppers, Anaheim peppers, jalapeños, yellow chilies, and cayenne peppers.

The majority of red pepper flakes will be a mix of peppers, with cayenne taking up the majority of the share. The makeup will change, depending on the company or manufacturer.

Red pepper flakes are flavorful, colorful, and spicy, usually ranging between 30,000 and 50,000 SHUs. They add a wonderful taste to savory dishes and plenty of heat.

The use of red pepper flakes on pizza goes back to the old country where it is a southern Italian favorite. Red pepper flakes also used on cruciferous vegetables, sausages, homemade hot sauce, kimchi or making chili oil.
Red pepper flakes

Bioactive compounds in genus capsicum

Capsicum (Capsicum spp.), also called as pepper, is the second-most consumed vegetable worldwide and this spice crop originated in the American tropics. Today capsicum cultivated all over the world for fresh, dried, and processing products.

Plant of genus Capsicum is part of the large Solanaceae family, which, among the more than 90 genera and 2500 species of flowering plants, includes commercially important vegetables such as tomato, potato, and eggplant. Capsicum species are used all over the world as spices, but also in traditional medicine to prevent or nurse some gastric ulcers, rheumatisms, toothache and diabetes.

Capsicum can be eaten raw in salads or cooked in food seasonings. In various processed products paprika, paprika oleoresin, red pepper oleoresin, and dried chili may all serve as an important source of red color, but paprika and paprika oleoresins are the primary source of red color.

The main source of pungency in peppers is due to the presence of capsaicinoids. Alkaloid compounds of capsaicinoids are secondary metabolites and derivatives of phenylpropanoids produced in placental epidermis cells and accumulated in structures (blisters) located on the placenta surface.

There are two important compounds Capsaicin and dihydrocapsaicin which accounting for almost 90% of total capsaicinoids. Capsaicinoids properties include: anti-inflammatory, anticancer, and anti-obesity activities.

Pepper is a source of vitamins, carotenoids and flavonoids, which have antioxidant properties. Peppers are high in vitamin A, vitamin E, and potassium, phosphorus and low in sodium. One hundred grams of fresh red chili pepper has 240 mg of vitamin C (five times higher than an orange), 11,000 IU of vitamin A, and 0.7 mg of vitamin E.
Bioactive compounds in genus capsicum 

Cayenne uses in food

Cayenne also known as red pepper, it was first introduced to the world outside the Americas by the Caribbean Indians, who gave it to Columbus.

Capsaicin is the ingredient in cayenne that makes it hot. Cayenne is used in many hot and fiery cuisines around the globe, such as Mexican, Cajun, Indian, South American and Caribbean cuisines.

Just a dash of cayenne pepper will add zest to many a flat flavor. Even a pinch of cayenne in a sweet soufflé will point up the flavor. Many canned meats are flavored with cayenne and condiments are made more interesting buy its use.

Curry sauces and other sauces for fish, meats and shellfish may be seasoned with a few grains of cayenne.

It is also used in stews, soups, marinades sauces and cheddar cheese dishes as well as in baked goods such as corn bread and cheddar crackers.
Cayenne uses in food

Black and White Pepper

Black and White Pepper
The pepper of commerce is produced from unripe fruits of the perennial climbing vine and is available in two distinct forms – black pepper and white pepper.

The former consists of the whole dried fruits picked while still green and sun dried.

During drying they turn to a brownish black color with the individual peppercorns having a much wrinkled outer skin.

White pepper is the dried kernel of the fruits which are gathered when they are just turning slightly yellow.

The fruit are subsequently soaked in water to soften and loosen the outer skin which is then removed by friction, white peppercorns are smooth surfaced.

Pepper originated in the Western Ghats of India from where it has spread to many parts of tropical Asia, notably Indonesia, Cambodia, Vietnam and Sri Lanka.

As a seasoning and condiment, pepper is second to none, and its use is ubiquitous.

The distinctive odor and flavor of pepper overlie its pungency due to its essential oil content which varies both quantitatively and qualitatively between sources and varieties.

The chemical composition of the oil is complex and is present from 1 to 3%.

The oil from white pepper contains similar components to that from black pepper are markedly different from that of the spice stored in a ground condition as regular users of the domestic pepper mill will readily attest.

Not only does the ground material soon lose it pleasing freshness but it also develops an obvious and insistent ammoniacal note which detracts from its true peppery character.

The profile of essential oil distilled directly from freshly crushed peppercorns has a most attractive nuance much appreciated in blending of high quality, spicy fragrances.
Black and White Pepper

Capsicum

Capsicum
Capsicum, cayenne pepper and chilies are all names given to members of the various Capsicum species and varieties used extensively in foods.

The names are legion and often very local (particularly in Mexico) so that considerable confusion arises over what is meant in a formulation by the term “cayenne pepper”; to some users it is particularly hot and to their relatively mild, depending upon the regional source of the capsicum used.

The genus Capsicum is widely distributed and exists in innumerable sizes, shapes, colors and levels of pungency; but the fruits can be roughly divided into main groups:
a. The large fleshy fruits of Capsicum annuum, L.
b. The small fruited Capsicum minimum, Roxb, or C. frutescens, L.

The least pungent varieties are the large fleshy red and green peppers which are not unlike a tomato and used more as a flavorful vegetable than as a spice.

Paprika is also at this end of the scale although some varieties may indeed be slightly pungent.

The most pungent are the very small fruits of C. frutescens which are also widely known as African Chilies.

In between these two extremes there is a whole spectrum of varieties. It would be something of an oversimplification to say that the larger the fruit the more colorful and less pungent it is.

The larger and sweeter (less pungent) types of capsicum are generally well known and widely used in food processing and domestically.

They are often called “chili pepper” and this title, particularly in the United States, must not be confused with “chili powder” which is really a specially blended product which forms a complete piquant seasoning.
Capsicum

Capsicum Peppers

Capsicum Peppers
Several condiments are prepared from the dried fruits of a plants belonging to the Solanaceae or Potato family. It is native to tropical America, but is cultivated throughout the world. Capsicum fruits are the source of paprika, cayenne pepper, red pepper, and chili powder.

Paprika is produced from the fruit of capsicum annum. The color of the fruits may range from a bright-red to a brick red. The flavor is characterized by having little or no pungency. Capsicum annum grows in temperate climates, in countries such as Spain, Yugoslavia, Turkey, Mexico, Chile, and the United States. In the home paprika is used for flavoring and garnishing meat and fish dishes, poached and deviled eggs, salads, canapés, etc. In the food industry, it is used in the preparation of catsup, sauces and other foods.

Cayenne pepper is made from the dried, ripe fruit of C. frutescens, C. boccatum, or some other smaller more pungent capsicum. These plants are grown in Africa, Japan, Louisiana, and other areas of the world. The pungency of this species is due to a compound known as capsicum; the spice must be used with discretion for a small amount will add considerable flavor to foods.

Red pepper is the ground product from large red peppers. It is milder than cayenne pepper and is used primarily in spaghetti, soups, stews, and Mexican-style dishes.

Chili powder is a combination of spices that includes a bland such as chili con crane and hot tamales. It is also used as a seasoning for eggs, stews, pork and beans, sausages products, etc.

The principal flavoring constituents of the capsicums is a non volatile crystalline substance known as capsaicin. Paprika owes its color to several carotenoids.
Capsicum Peppers