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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.

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

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

Melted cheese garnished with sliced chile peppers that is traditionally served with tortilla chips. The cheese can be spread over the chips or served in a bowl for chips to be individually dipped for eating.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

A dish prepared with chopped corned beef, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to be added to stews and chili.

Adding a very small amount of an ingredient to a mixture, such as a "dash" of pepper, a "sprinkle" of salt, or a "few drops" of a liquid.

Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

The substances added to other foods to enhance their flavor and smell, such as salt, pepper, herbs, spices, oils, and vinegars to name a few.

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.