a highly pungent spice made from the ground seeds of Capsicum frutescens, chilli pepper (see chilli). The name ‘cayenne’ itself probably came from the Tupi language (of the Amazon basin in S. America). Since it sounded like Cayenne, the name of a place in what was formerly French Guiana, it was commonly supposed to be that name, and it was further supposed that the name was given because the spice came principally or originally from Cayenne. What is now marketed as cayenne pepper may come from Asia or Africa.
Explaining the term ‘Nepaul (or Nepal) pepper’ which bobs up in some older recipe books, Law (c.1895), in his comprehensive ‘grocer's manual’, states that it was a superior kind of cayenne pepper produced in Nepal and exported from there in tins.
Cayenne is added to some dishes made with cheese and to some crab and lobster dishes, and in very small quantities to much besides.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Law, James T. (c.1895), Law's Grocer's Manual, Liverpool.
