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A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

An aromatic leaf from the evergreen bay laurel tree used for seasoning foods. The tree from which the Bay Leaves are harvested is native to Mediterranean regions, but grown in the U.