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Chile Powder
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne. Varieties Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aleppo Pepper
The Aleppo pepper ( ar, فلفل حلبي, ALA-LC: ''fulful Ḥalabī''; tr, Halep biberi) is a variety of ''Capsicum annuum'' used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, its pods are ripened to a burgundy color, then semi-dried, de-seeded, and crushed or coarsely ground. The pepper flakes are known in Turkey as ''pul biber'' (''pul'' = flake, ''biber'' = pepper), and in Armenia as ''Halebi bibar''. In Turkey, ''pul biber'' is the third most commonly used spice, after salt and black pepper. In Arabic, the pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown in Syria and Turkey. Although a common condiment, its use in Europe and the United States outside Armenian, Syrian and Turkish immigrant communities was rare until the 20th century, with one source (''Los Angeles'' magazine) dating its rise in use among the broader U.S. population according to the 199 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmir
Kashmir () is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term "Kashmir" denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Today, the term encompasses a larger area that includes the Indian-administered territories of Jammu and Kashmir and Ladakh, the Pakistani-administered territories of Azad Kashmir and Gilgit-Baltistan, and the Chinese-administered territories of Aksai Chin and the Trans-Karakoram Tract. Quote: "Kashmir, region of the northwestern Indian subcontinent. It is bounded by the Uygur Autonomous Region of Xinjiang to the northeast and the Tibet Autonomous Region to the east (both parts of China), by the Indian states of Himachal Pradesh and Punjab to the south, by Pakistan to the west, and by Afghanistan to the northwest. The northern and western portions are administered by Pakistan and comprise three areas: Azad Kashmir, Gilgit, and Baltistan, ... The southern and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmiri Red Chillis
Kashmiri Red Chilies or are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. India is the largest consumer and producer. Numerous companies sell the powdered form, including MDH, Everest Spices, Sakthi Masala and Badshah Masala. Vir Sanghvi writes that a majority of the restaurant industry in India use Kashmiri chillis or its powdered form. Chefs even use Kashmiri chillis as a substitute for dishes with ''Goan Peri-Peri masala.'' Due to the high demand for Kashmiri chilis, substitutes such as Byadagi chillies are used. There are government initiatives and incentives in Jammu and Kashmir to support and increase the production of the local variety of the Kashmiri chilli. Characteristics According to the Spices Board of India, under the Ministry of Commerce and Industry, Government of India, Kashmiri Chillies are mainly grown in Jammu and Kashm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheongyang Chili Pepper
The Cheongyang chili pepper ( ko, 청양고추) is a medium-sized chili cultivar of the species ''Capsicum annuum'', with intensity of 10,000 Scoville heat units. Cheongyang chili peppers look similar to regular Korean chili peppers, but are many times spicier. The chilli is a local speciality of Cheongyang County in South Korea. However, it was named after Cheongsong and Yeongyang Counties when developed by Yoo Il-Woong, by hybridizing local Jejudo chilli with Thai Thai or THAI may refer to: * Of or from Thailand, a country in Southeast Asia ** Thai people, the dominant ethnic group of Thailand ** Thai language, a Tai-Kadai language spoken mainly in and around Thailand *** Thai script *** Thai (Unicode block ... chilli. The fruits can be light purple or green when unripe, and darken to a deep red as they ripen. The peppers retain their dark red color when dried. References {{Capsicum Cultivars Chili peppers Capsicum cultivars Korean vegetables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Chili Pepper
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units. Names In Korean, the chili peppers are most often called (), which means "chili pepper". Green ones are called (), and red ones are called (). Introduction to Korea Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. The first mention of chili pepper in Korea is found in '' Collected Essays of Jibong'', an encyclopedia published in 1614. ''Farm Management'', a book from around 1700, discussed the cultivation methods of chili peppers. Culinary use Gochugaru Gochugaru, also known as Korean chili powder, is chili powder or flakes used in K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochugaru
Korean chili peppers or Korean hot peppers, also known as Korean red, Korean dark green, or Korean long green peppers according to color (ripening stages), are medium-sized chili peppers of the species ''Capsicum annuum''. The chili pepper is long, slender and mild in flavor and spice. Green (unripe) chili peppers measure around 1,500 Scoville heat units. Names In Korean, the chili peppers are most often called (), which means "chili pepper". Green ones are called (), and red ones are called (). Introduction to Korea Chili peppers, which originated in the Americas, were introduced by Portuguese traders to Korea, via Japan, in the late 16th century. The first mention of chili pepper in Korea is found in '' Collected Essays of Jibong'', an encyclopedia published in 1614. ''Farm Management'', a book from around 1700, discussed the cultivation methods of chili peppers. Culinary use Gochugaru Gochugaru, also known as Korean chili powder, is chili powder or flakes used in K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piri Piri
( , often hyphenated or as one word, and with variant spellings , ''piripiri'' or ) is a cultivar of ''Capsicum frutescens'' from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African territories, particularly Mozambique and its border regions with South Africa, and then spread to other Portuguese domains. Etymology ''Pilipili'' in Swahili means "pepper". Other romanizations include in the Democratic Republic of the Congo and in Malawi, deriving from various pronunciations of the word in different parts of Bantu-speaking Africa. is also the spelling used as a loanword in some African Portuguese-language countries, especially in the Mozambican community. The spelling is common in English, for example in reference to African-style chili sauce, but in Portuguese it is nearly always spelled ''piri-piri''. The ''Oxford Dictionary of English'' records as a foreign word meaning "a very hot sauce made with red ", and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasilla
The pasilla chile ( ) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species ''Capsicum annuum''. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally long and in diameter. The fresh narrow chilaca can measure up to long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho. Use Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom. Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Mexico Chile
New Mexico chile or New Mexican chile (Scientific name: ''Capsicum annuum'' 'New Mexico Group'; es, chile de Nuevo México, ) is a cultivar group of the chile pepper from the US state of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México. These landrace (a domesticated, local variety) chile plants were used to develop the modern New Mexico chile peppers by horticulturist Dr. Fabián García and his students, including Dr. Roy Nakayama, at what is now New Mexico State University in 1894. New Mexico chile, which typically grows from a green to a ripened red, is popular in the cuisines of the Southwestern United States, including Sonoran and Arizonan cuisine, and an integral staple of New Mexican cuisine. It is also sometimes featured in the broader Mexican cuisine. Chile is one of New Mexico's state vegetables, and is referenced in the New Mexico state question "Red or Green?". Hatch chile is a label for New Mexico chile grown in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño.'' The name ''jalapeño'' is Spanish for "from Xalapa", the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The name ''Xalapa'' is itself of Nahuatl origin, formed from roots ''xālli'' "sand" and ''āpan'' "water place". Genetic analysis of ''Capsicum annuum'' places jalapeños as a distinct genetic clade wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile De árbol
The Chile de árbol (Spanish for ''tree chili'' is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about long, and in diameter. Their heat index is between 15,000 and 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration. See also *List of Capsicum cultivars This is a list of ''Capsicum'' cultivars belonging to the five major species of cultivated peppers (genus ''Capsicum''): '' C. annuum'', '' C. chinense'', '' C. baccatum'', '' C. frutescens'', and '' C. pubescens''. Due to the large and changing ... References {{DEFAULTSORT:Chile De Arbol Chili peppers Capsicum cultivars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
