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piquante,

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

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.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A very small pepper, which is only approximately 1 inch long and ½ inch wide. The pepper changes color throughout maturity, starting out yellow, changing to orange and is finally red at maturity.

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 Korean condiment or side dish made from fermented fruits or vegetables which may include items such as cabbage, cucumbers, or radish roots, that are combined with garlic, onions, chile peppers, ginger, and spices that are mixed together and seasoned with a Kimchee salted sauce.

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

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

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 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.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

Relishes from East India that are pickled, salted and seasoned. The seasoned flavors can range from sweet tasting to hot and very spicy.

A pointed (piquillo means "little beak") pepper grown only in the Navarra region of Northern Spain along the Ebro River.

A fried food that is common in the middle eastern countries such as India. Known as a fritter in the U.S., a Pakora may be formed as a small round patty or simply take the shape of the combined ingredients, becoming irregularly-shaped if small strands of vegetables are added to the contents.

Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.

A popular spice, used like black pepper to season foods in countries such as India, Africa, Morocco, and regions of Asia.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.