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Pepper Dossier: Cayenne

In Science by Dave DeWittLeave a Comment

The word cayenne seems to come from kian, the name of the pepper among the Tupi Indians of northeastern South America. The pod type probably originated in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne. It owes its spread around the world to Portugal, whose traders carried it to Europe, Africa, India, and Asia. Although it probably was introduced into Spain before 1500, its circuitous route caused it to be introduced into Britain from India in 1548. Grown commercially in New Mexico, Louisiana, Africa, India, Japan, and Mexico, the cayenne (C. annuum) has a growing period of about 90 days from transplanting.

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EPA Aims at Backyard Barbecues

In BBQ, News, Science, Stories by Mark MaskerLeave a Comment

Our Environmental Protection Agency is looking at pollution from backyard barbecues. It’s footing the bill for a University of California–Riverside study to limit emissions from grease drippings. The idea is to catch the drippings in a special tray and something called a catalytic filtration system.

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Cinder: aka, Robochef

In Science, Stories by Mark MaskerLeave a Comment

If you’re the sort of person who likes perfectly cooked food but aren’t willing to work for it at home, Cinder may be the droid you’re looking for. It’s what happens when a smart phone mates with a George Foreman grill. Minus the post-coital robocuddling, naturally. Cinder essentially gives cooks computer-precise control over their food.