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Cayenne Pepper

For this, thick-skinned, fine, long red peppers must be used. Spread about one-half pound of them on a tray, and dry in the open air, but not in the sun; then remove all the stalks, place them in a mortar and pound them thoroughly. Put the cayenne into jars and it is then ready for use. The mortar should be covered over with a cloth while pounding in order to prevent the dust from flying into the eyes of the operator.