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1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

Thai chile sauce, sold commercially in a mild or hot form, which is similar to an orangish-red ketchup and used in cooking or as a condiment.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.

A flat cake produced by pouring batter on a hot griddle or skillet to form round cakes that are cooked quickly at high heat.

A type of candy made with sugar, egg whites, and hot syrup that is formed into individual candies by dropping the mixture from a spoon onto wax paper and allowing it to cool.

A popular beverage brewed from ground coffee beans and water. It can be served hot or cold and comes in many flavors, depending on the type of coffee bean, the method of roasting the beans, and the flavorings that may be added.

A cooked rice dish that originated in southern India which is traditionally made with rice, lentils, vegetables, and spices.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

A variety of chile pepper that is medium-hot in flavor, yellow in color and three to five inches long, maturing to a deep orange color.

An Asian chile, most commonly used in Japanese cooking, that is small, very hot, and red in color. It is available fresh, dried, flakes, or ground as a seasoning for a variety of dishes.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

A grilling utensil that is used to securely grasp meat on a hot grill and move it or turn it over. A typical meat or barbecue hook will be approximately 18 inches in length providing sufficient reach for working with the meat while keeping the hand away from the heat.

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.

Descriptor of mild, rich wine produced using dried out grapes from an excessively hot growing area.

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

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 variety of red chile that is small with a very hot flavor. It is Japanese in origin and is available fresh and dried.