380 
SPICES 
CHAP. 
some years ago as Nepal pepper, and having the very 
pleasant characteristic flavour of that spice, was of a 
bright orange-yellow colour, possibly made from yellow 
capsicums. 
Zanzibar is also said to give a brownish coloured 
powder. 
The method of making cayenne pepper in the West 
Indies is described in Drury’s Useful Plants of India, 
from Lindley’s Commercial Products of the Madras 
Presidency. 
The ripe fruits are dried in the sun, and then in an 
oven after bread has been baked in it, in an earthen or 
stone pot with flour between the strata of pods. When 
quite dry they are cleaned from the flour, and beaten 
or ground to a fine powder. To every ounce of this 
1 lb. of wheat flour is added, and it is made into small 
cakes with leaven. They are baked again that they 
may be hard and dry as a biscuit, and then they are 
beaten into powder and sifted. They are packed in 
jars in a compressed state, so as to exclude air, for 
exportation. 
USES OF CAYENNE PEPPER 
The chief use of capsicums is as a spice on account 
of their pungency and pleasant flavour. The fruit is 
also used fresh or dry, cut up finely in curries, and is 
often used pickled, either alone or in a mixture of 
pickles. As a pickle it is often used green and unripe, 
as well as fully ripe. The cold chilies, such as Capsi- 
cum grossum, are a favourite vegetable. They are 
hardly or not at all pungent and have a thick rind, and 
are often stuffed with force-meat and cooked as a 
vegetable. They form an important part of the 
Hungarian dish Paprika, and are extensively cultivated 
in Southern Spain and Portugal for the vegetable 
market. Mr. MacEwen in the Pharmaceutical Society's 
Journal (December 11, 1897) says: “Probably more 
cayenne pepper is used for feeding birds than for any 
