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A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A common ready-to-eat dried snack from India that may contain peanuts, rice flakes, sago, green peas, gram pulse, lentils, and a variety of seasonings to provide a mild or hot and spicy flavor.

An Indonesian dish consisting of raw or slightly cooked vegetables served with a spicy peanut sauce that is prepared with peanut oil or ground peanuts, various hot chiles, and coconut milk.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

A large round root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to sweet peppery flavor.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas.

A preparation generally made with fruit and/or vegetables, vinegar, herbs, and spices that provides a sweet and sour taste with flavors ranging from mild to very hot and spicy.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world.