| Search Results For 'chile' |
| Word |
Definition |
| Anaheim Chiles |
Slender chiles measuring 6-8 inches (15-20 cm) long, have a sharp, astringent flavor and are mild to medium hot. Sold fresh in their green state, they are sometimes labeled chiles verdes (green chiles), New Mexico peppers, or Rio Grande peppers. Anaheim chiles are also available roasted or canned as green chilies. |
| Ancho Chiles |
Literally meaning "wide" chiles, are the dried form of the poblano chile. They measure up to 5 inches (13 cm) long and 3 inches (7.5 cm) wide. Wrinkled and deep reddish brown, ancho chiles vary in hotness from mild to moderate, and have a slightly bittersweet taste. |
| Arbol Chiles |
Small red chilies most often sold dried. They are very hot and have a leathery skin and a thin flesh under the skin. |
| chile powder |
Pure ground dried chiles; depending on the variety used, its flavor can range from sweet and mild to pungent and extremely hot and its color from yellow-orange to red to dark brown; used as a flavoring. |
| chile |
The fruit of various plants of the capsicum family; a chile can have a mild to fiery hot flavor (caused by the capsaicin in the pepper's placental ribs) with undertones of various fruits or spices. A fresh chile is usually yellow, orange, green or red, and its shape can range from thin, elongated and tapering to conical to nearly spherical; a dried chile, which is sometimes referred to by a different name than its fresh version, is usually more strongly flavored and darker colored. |
| szechwan chile sauce |
A sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic. |
