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A bright red, slender chile measuring less than 3 inches in length and related to the cayenne chile....

A dried form of the poblano chile. Mild, but full flavored, this chile is somewhat fruity and tomato-like in taste, with an aroma that has a raisin overtone.

Any chili that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.

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 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 soft, somewhat elastic-textured Mexican cheese made from skimmed cow's milk. It is white in color (Queso Blanco meaning "white cheese") and has a very creamy flavor that may contain a hint of lemon, due to lemon juice being used to coagulate the skim milk and whey when the cheese is made.

Confused at times with another Moroccan sauce known as Charmoula, the North African sauce referred to as Chermoula is typically prepared as a marinade for use on fish or shellfish, but it can also be used on grilled vegetables.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

A cold, uncooked soup that originated in southern Spain. It is prepared with puréed fresh vegetables, such as tomatoes, cucumbers, bell peppers, celery, and onions, that are combined with garlic, breadcrumbs, olive oil, vinegar, and lemon juice.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

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 flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

Reddish brown to dark purple in color, sumac berries grow from a wild decorative bush, which is found in Middle Eastern countries and parts of Italy.

A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.