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A seasoning that contains pepper, lemon peel granules, salt, sugar and other spices. It gives lemon and pepper flavoring to the food on which it is applied.

A kitchen utensil that grinds whole peppercorns into fine, medium or coarse ground bits of pepper. Pepper mills are available in a variety of sizes, styles and materials, such as wood, plastic or metal.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

A food spread that is made from roasted sweet peppers, which can use any variety of sweet pepper as the base for the spread.

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.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

An aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.

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.

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.

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.

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

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.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.