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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 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.

Souse of Sulz is a cooked meat specialty, which is gelatin based and made basically the same way as headcheese, except it is flavored with a vinegar pickling liquid.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A classic soup that was made in the Hobo camps across the U.S. as those who rode the rails became a part of the history of America.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

Popular with many consumers who enjoy fried foods, this appetizer is a common menu item in the U.S. as well as regions throughout the world.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

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.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

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

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 soup that is most often associated with the central and southern regions of Thailand. Made from the milk of coconuts, this soup may contain meat such as chicken or shellfish or as a subsitute, tofu may be added.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

The small roe (eggs) harvested from flying fish. Orange in color which is the natural color of this caviar, Tobiko is slightly sweet in flavor with a mild salty overtone.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

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