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The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity. The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced ‘rue’). The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached.
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Cultivated Medicine: Finding Health Benefits in a Fiery Food (US News & World Report)
Six millennia ago, farmers living in modern-day Mexico made a wise health move: They domesticated the chili pepper. Last week, researchers at the Smithsonian Institution announced the discovery of a 1,000-year-old (and very dried out) stash of more than 100 cultivated chili peppers, indicating that the Zapotec people who once occupied Mexico's Mitla River Valley ate a cuisine very similar to the ...
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