|Search Results For 'pepper'|
||A large fresh sweet pepper with a bell-like shape, thick juicy flesh, a mild sweet flavor and available in various colors, including green ( the most common), red ( a green bell pepper that has been allowed to ripen), white, brown, purple, yellow and orange; also known as a sweet pepper, sweet bell pepper and green pepper.
|cayenne; cayenne pepper
||1. A hot pungent peppery powder blended from various ground dried hot chiles and salt, has a bright orange-red color and fine texture; also known as red pepper. 2. A dried thin, short chile with a bright red color, thin flesh and hot, tart acidic flavor; usually used ground.
||A type of hot chili. The Scotch Bonnet Pepper is similar.
|Pasilla Chili Pepper
||Called a chilaca in its fresh form. The mature chilaca turns from dark green to dark brown. After drying (when it becomes a pasilla) it changes to a blackish-brown. It has a rich hot flavor and is generally ground and used for sauces.
||The fruit of various members of the Capsicum genus; native to the Western hemisphere, a pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached (seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown, purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet peppers and hot peppers.
||An herb and member of the mint family (Mentha piperita); has thin stiff, pointed bright green, purple-tinged leaves and a pungent, menthol flavor; used as a flavoring and garnish.
|Poblano Chili Pepper
||A dark, sometimes almost black green chili pepper with a mild flavor. Best known for its use in 'Chili Rellanos'.
|Scotch Bonnet Pepper
||Capsicum tetragonum. Similar to Habanero Pepper.