On Monday, February 8, 2016 at 3:59:42 PM UTC-5, Brooklyn1 wrote:
> On Mon, 8 Feb 2016 06:18:34 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Monday, February 8, 2016 at 8:51:00 AM UTC-5, Steve Freides wrote:
> >> Janet B wrote:
> >> > Since deviled ham was recently discussed here, this caught my eye.
> >> > Certainly different than expected, but possibly good.
> >> > http://www.bonappetit.com/recipe/dev...d=synd_msnfood
> >> >
> >> > Janet US
> >>
> >> I've always thought of this as "ham salad", like "tuna salad." For the
> >> latter, it's tuna and mayonaisse, plus whatever you like in the way of
> >> seasoning.
> >>
> >> We do the same with leftover ham but, unlike that recipe, we don't use
> >> the food processor, just cut it up with a knife into small pieces.
> >> There are probably a million ways to season either - I like some sweet
> >> pickle relish in either, usually black pepper as well, generally not
> >> salt, particularly for ham as it's usually been seasoned as part of the
> >> cooking process already.
> >
> >The traditional seasonings that make something "deviled"
> >are mustard and pepper (and now, I suppose, cayenne).
>
> Um, cayenne is pepper.

Pepper is Piper nigrum

Cayenne is Capsicum annuum

I was referring to pepper.

Cindy Hamilton