Bulk Capsicum annum/bacatum/ Pubescens seeds are the most popular ingredient in a wide range of bulk chili products. These seeds are dried and then ground into a fine powder. They are often used in Sinaloa chili sauces, Cinco de Mayo, chili powder mix, and as a meat tenderizer. You can make a great tasting chili all year long with this versatile seed.
While bulk amounts of Cinnamomum verum are commonly used for Sinaloa chili, the seed is also useful for making a large variety of food items. The seeds are frequently used as a meat tenderizer. It's a good idea to get your hands on bulk amounts of this spicy seed as it's quite easy to grow. And you don't have to buy it in large quantities; the seeds can be stored in small batches for much less than buying in bulk quantities.
Bulk capsicum (also known as Bacsum) comes from the flower of the Cinnamomum zeylanicum plant. This flower is native to South America but it's now naturalized in much of the Western world. It's a very tough little flower with a heavy woody flavor. The flowers are a golden yellow color and the fruit is a thick, red-seeded capsule.
When drying for use in chili preparation, the seeds are typically treated with alcohol to evaporate moisture. Other treatments such as being exposed to the sun or air-dryers may also be used. Once dry they may be stored in an air tight container in the freezer for up to a year.
Bulk capsicum (sometimes also called Bacsum) seeds can be cracked open and the pulp taken out. It can also be used in soups, stews and sauces though you will need to substitute the bean for corn flour if you want to try it that way. Heat it up a little if you are looking to make a hot beverage such as a balsamic vinegar sauce. You can also roast it to make the black bean soup. If you are a fan of the Atkins diet, this would be a great addition to your menu.
Bulk capsicum tends to be bitter, so it's not advisable to eat too much of it unless you really like it. As with any kind of pepper, excessive heat will make it unpleasant to drink. Try small amounts at a time. Another interesting way to consume it is to mash it into a substance resembling mustard because it has a unique bitter flavor which some people find pleasant.
Although it is considered to be a weed, there are actually several species of the Capsicum species. All are used as their base ingredient in foods or in herbal remedies. In South America, Cayenne pepper is the most popular. In India, curry leaves and powder are often used. In Pakistan and Punjab, the heat is used in many different dishes such as pickles, chutneys, relishes and ketchup.
These seeds can be purchased from health food stores, spice shops, supermarkets and bulk food outlets. They can also be grown at home by buying whole seeds, trimming them and sprinkling them liberally. However, due to its bitter taste, bulk capsicum tends to be best consumed freshly.
When ground, the rough seeds produce a spicy flavor that some find unpleasant. The seeds have a mild burn if heated. This heat acts as an antioxidant and a natural body detoxifier. However, if you choose to make a sauce with these seeds, be sure to use the seeds sparingly and never heat them to excessive heat. Heat causes the seeds to become soft and deformed which may make them less appealing to chew.
Many people find that consuming the fruit itself produces a burst of heat upon eating. It is this heat that stimulates the taste of the pepper. This heat, though natural, should never be consumed by young children or pregnant women. The bitterness of the taste is intensified if taken immediately after eating. If the heat bothers you so much, consider making a nice warm pomegranate juice, blended with apple cider vinegar, honey and mint. Drink two or three glasses a day for maximum health benefits.
There are many variations on the traditional hot and sour taste of this Capsicum annum/Bacatum / Pubescens seeds. Most commonly, they are sweeter and more pungent than their ground form. In Mexico, the seeds are used in dishes such as flan de leche (traditional noodles in a sour cream sauce), horchata (hot tea with cinnamon), and pico de Gallo. In India, these are commonly used in curries. In the United States, they are commonly used in chili, hot dogs, and various salad ingredients. There are many recipes and cookbooks that specialize in this hot, tangy spicy taste.