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A spice consisting of coarsely ground flakes of dried red chiles. The seeds are also ground with the chiles.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack. Nav is the term that denotes nine in India so there will generally be nine kinds of foods combined together.

A spice made from dried red chiles including the seeds that are ground into powder. The flavor is mildly hot which makes it useful as a seasoning for dishes requiring a spicy flavor.

A traditional Italian vegetable soup originating from the Tuscan region of Italy. Translated, Acqua Cotta means cooked water.

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

Particles of salt that have been infused with chile flavorings to be used as a food seasoning. Chile Salt is often added to Hispanic and Southwestern U.S.

A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

Descriptor often used for a food or beverage that has been seasoned with spices or naturally contains spices that provide a sharp flavor or aroma considered to be hot, tart, or pungent.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

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

A common Ethiopian sauce that is hot and spicy tasting. Made with the seeds of cumin, cardamom, coriander, and fenugreek that are combined with garlic, ground cloves, turmeric, grated gingerroot, black pepper, salt, paprika, cinnamon, and dried red chiles, this sauce provides a distinctive tangy flavor for ethnic foods.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.