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A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

Italian in origin, this sauce is considered to be one of the fiery or spicier types of tomato sauces from Italy.

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.

A combination of turkey, duck and chicken meat (thus the name), that are layered together and rolled into a poultry roast.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

Grown with a light tan to bright yellow colored skin that covers a bright white inner flesh, this variety of radish is native to the country of Poland.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

A small native fruit that is common to the bush country of Australia. Like many of the bush produce from the Australian region, this fruit is small and grown on bushes that can be found in a variety of country areas.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

An egg-shaped fruit native to Central America, that is grown on a Sapodilla tree which not only produces this tasty fruit, but also a gummy sap used in the production of chewing gum.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.