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A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

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 variety of chile, common in Peru, that grows downward to a length of 2 to 3 inches. As an immature chile it is green in color and becomes red as it matures.

A Peruvian chile that is 1 to 2 inches in length and grows upright or horizontally, instead of downward or as a hanging fruit.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot.

A type of chile that is yellow in color with a very hot flavor. They can be used to add spice to many types of dishes and are often added whole to flavor foods as they cook or added as a garnish.

A small red chile with an irregular shape and very hot flavor. It is used in many spicy main dishes as well as an ingredient for chile sauces and other similar condiments.

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.

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

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.

A complex blend of spices that is used in the preparation of North African food dishes. Commonly used in Moroccan and Tunisian foods, this blend may contain over 75 different spices.