Cayenne is a type of Capsicum annuum pepper. Long, tapering peppers 10-25 cm long, mostly red with curved tips. Most varieties rated 30,000-50,000 Scoville units. Can be yellow, purple, or red in color
Anaheim peppers are milder than California variety, bred for norteamericanos. California peppers retain their name when dried. Hatch chiles are hotter than California and Anaheim varieties
1 lb fresh capsicum peppers yields 3/4 cup smoked paprika powder. Traditional paprika uses pimiento peppers, but any capsicum works. Peppers should be rinsed, dried, and cut into thin slices. Hot peppers require gloves and careful handling
Bay leaves are aromatic leaves from Lauraceae family trees. Dried leaves release flavor better than fresh ones. Add 1-2 whole leaves to slow-cooked dishes like soups and stews. Fresh leaves have minty taste and are better for delicate dishes. Use 2-3 leaves per cooking to avoid overpowering flavors
Harvest mint just before flowering, cutting about one-third down stem. Rinse and dry mint thoroughly before drying. Separate leaves from stems before drying
Recipe requires 1 cup oil, 2 teaspoons chili flakes, and 2-3 dried chilies. Different chilies offer varying spiciness levels: Thai, Ancho, California, guajillo. Oil choice depends on intended use: neutral for cooking, flavorful for topping