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

A very hot, intense red chile about 2 to 3 inches in length, which is often used in a ground form as a spice.

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.

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.

An Italian dry salami made from finely ground pork and fat that has been seasoned with fennel, white pepper, possibly curry, and aged for long periods of time.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

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

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

The process of cutting food in a specific way to assist with the preparation of the item. When vegetables such as beans, peppers or potatoes are cut into long thin strips, the preparation process refers to the vegetables as being "frenched".

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

A berry grown in clusters on the vine-like pepper plant that is used as a spice. The black peppercorn, which has the most pungent flavor of the peppercorns (white, green or black), is picked when it is slightly under ripe, then dried until the skin shrivels and turns dark brown or black.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

weiner, weiners,

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.