Badia Cayenne Pepper 16 oz. (453.6 g)
Badia Cayenne Pepper will add a touch of heat to your favorite dishes. Cayenne Pepper is commonly sprinkled over pizza, Mexican food, Szechwan, Indian and Cajun foods. Cayenne Pepper blends with Garlic Pepper and Italian Seasoning. Cayenne Pepper is good for poultry, red and white meats, fish and sea food, pickles, relishes, preserves and sauces. Cayenne Pepper is also known as Red Pepper or Chili Powder and is traditional in Mexican, Caribbean, Asian and Indian cuisines.
When talking about Asian food, it must be noted that it features a variety of fish and seafood; and is always artfully presented, combining tastes, colors, aromas and proportion in each meal. Among the most common seasoning ingredients are soy sauce, sesame seeds, bamboo buds, noodles, rice, ginger and chili. It is common to preserve food by either by smoking it, salting it, sugaring it or marinating it in soy. To experience Asian food is experience a ritual of diverse tastes, colors and aromas.
Japan offers very healthy food and meals are carefully presented. It is common to taste tofu served with different kinds of seaweed, or in soup along with miso and scallions. Sushi is one of the most well known preparations; it consists of small pieces of fish and seafood on top of a small portion or rice. Some sushi, like eels, has been previously marinated; other sushi ingredients, such as crap, are cooked beforehand. In the case of sashimi, fish or seafood is served raw over vegetables and seaweed; it is garnished with sesame seeds and eaten with soy sauce, onion, garlic and ginger.
China characterizes its cuisine as richer tasting than the Japanese; in Chinese food, sweet and sour sauces have great importance. Among the regional vegetables used are Chinese cabbages, turnip, radish, and a variety of mushrooms. Its mak meats are pork, chicken, turkey, goose and an assortment of seafood. Chinese gastronomy is quite varied and abundant; and in contrast to the West, Chinese do not usually have dessert after a meal.
Thailand offers tastes highlighted by great contrasts, combining spicy, bitter, salty or sweet flavors that incite ones palate to savor and enjoy each bite. In the southern region of the country, spicy foods like chili are common and turmeric is an important ingredient. Also in this area, turmeric is used predominantly for its taste and distinguished yellow coloring.
Mexico’s gastronomy includes a variety of delicious cuisine that dates back to 1492, when Christopher Columbus discovered America. The Mexican population incorporated their local agricultural goods to each different meal. The most common staples of the Mexican diet are tortillas and a great variety of chilies, spices and cactuses from the countryside. Whether you eat tacos, fajitas, chimichangas, a hot and steamy pozole, or any kind of sauce, Mexico offers a variety of seasonings to entice all kinds of palates.
- In the Northern Region of Mexico (Sonora, Chihuahua and Zacatecas), Ranchera and Cabrita beef are common and usually accompanied with the peculiar and exclusive chili called Serrano.
- In the Western Region (Michoacan and Jalisco), one can easily find seasoned white fish and delicious Curandas. This region harvests Chilaca chili, which when dried turns to a black color. It is then called Pasilla chili and is consumed in thin slices or over a meal.
- In Central Mexico (Mexico City and Puebla), where you'll find a mix of Spanish and Aztec cuisine, the typical "Mole Poblano" is popular. Mole Poblano is a thick, dark sauce made with dried chilies, nuts, seeds, spices, cocoa and other delicious ingredients that are truly appreciated.
- Veracruz, on the Gulf Coast, offers excellent seafood, as well as good Atole. Jalapeno chili is the most common in the region, and its name refers to the many years it was harvested in Jalapa, Veracruz.
- On the Yucatan Peninsula, one can become fascinated by the Cochinita Pibil. The Yucatan peninsula's classic chili is the Habanero chili, which is known to be the hottest of all, and is eaten fresh, raw, broiled and cooked.
When reference is made to Hindu food, not only does one think of curry, but also a great variety of spices such as turmeric, ginger and cumin. These spices make it a rich gastronomy and varied in flavor. The importance of the spices in Hindu cooking is such that food without it is considered appropriate only for the sick.
- In North India, especially the region of Kashmir, Heart, a festival of lamb and fish is celebrated. In this area, there is also Dehra Dun, a region famous for its aromatic rice called basmati. Here, also, lamb is important and it's cooked with asafetida, ginger, fennel seeds, red ground chili and other spice that are mixed with yogurt. Bread of this region is also varied and appetizing.
- In the area of Bengala, the East, where sheep, duck, pork and fish is consumed, the region has in interest in vegetarian food. The most elegant dish by far is the Hilsa, in which fish is cut in pieces and mixed with a paste made of mustard seeds, mustard oil, red chilies, green chilies, turmeric and salt all rolled up in a banana leaf and stem cooked. Traditional desserts are Rasagulla, Sandesh and Mishti Doi, which is a type of sweet yogurt.
- In South India, including the city of Hyderabad, the food is usually roasted or steamed, low in fat and accompanied by rice or wheat. A plate of rice is usually served to accompany a Sambha-rasan, thin soup with curry, a vegetable and curd preparation is called Pachadi. Coconut is an important ingredient in this region's cooking. A popular dish in the Kerela territory is Appams, a type of rice pancake and a thick stew. Traditional desserts are Mysore pak and Paya zum.
- In West India, covering Guajarat and Goa, where vegetarian food prevails, rice and beans cakes seasoned with coriander, coconut or tamarind are common, as well as a bread cracker called Khakhras. A typical snack in this region is one called Bhel Puri that consists of a spicy hot mixture of chickpeas, flour, chopped onions, green chilies, chopped coriander, tamarind and steamed potatoes. The most traditional dessert is the one called Peda, made out of evaporated milk (almost a curd), served in molds decorated with forms and figures.
Jose Badia left Spain in 1960, looking for new opportunities in the New World. He first landed in Santiago de las Vegas, Cuba, where he became known for his hardware store, Badia & Garrigo. In 1963, with difficulties facing Cuba, Jose emigrated to Puerto Rico and entered the world of spices. After leaving Puerto Rico in 1967, the Badia family looked for new markets in Miami, the land of Cuban immigrants, building brand loyalty. There, Badia begins to grow with the help of another company, and begins to appear on grocery store shelves. Slowly, Badia becomes more popular and well-known, and it spreads to more grocery stores. By 1998, Badia has expanded worldwide. More than 350 UPC’s, placement in 1100 points of sale in the U.S., international markets in three continents, international distribution and a dynamic, high-tech production line with an increase of 28,000 square feet at its new warehouse prove Badia is a great leader in its category.
Badia strives to be the strongest ethnic line of spices in the marketplace, with the most competitive prices and an exceptional selection of products for consumers to choose from.