Any vegetable used as a flavor base for cooking, usually by sweating or sautéeing. Carrots, onions, garlic, peppers, and celery are often used for this purpose.
(informal) Those routes around Southeast Asia that are popular with backpackers and tourists, and whose inhabitants have therefore started to cater to Western tastes.
A type of aged garlic, which has turned a deep brown on the inside due to a fermentation process. Notably used as a food ingredient in some Asian cuisine.
Any of several tropical American plants, of the genus Capsicum, principally the species Capsicum annuum and Capsicum frutescens, that are cultivated as edible peppers.
(US, regional) Alternative form of chili (a chili pepper). [(countable) The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.]
Alternative form of chili pepper [Any fruit of a plant of the botanical genus Capsicum, which has a spicy/burning flavour because it contains capsaicin. (Not all chili peppers are particularly spicy, but all true chili peppers contain some capsaicin, in contrast to e.g. the bell pepper, which is not a true chili pepper and does not.)]
Any fruit of a plant of the botanical genus Capsicum, which has a spicy/burning flavour because it contains capsaicin. (Not all chili peppers are particularly spicy, but all true chili peppers contain some capsaicin, in contrast to e.g. the bell pepper, which is not a true chili pepper and does not.)
Alternative spelling of chili [(countable) The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.]
(British spelling) Alternative form of chili pepper [Any fruit of a plant of the botanical genus Capsicum, which has a spicy/burning flavour because it contains capsaicin. (Not all chili peppers are particularly spicy, but all true chili peppers contain some capsaicin, in contrast to e.g. the bell pepper, which is not a true chili pepper and does not.)]
An orange-red spice mixture, usually consisting of chili peppers, cardamom, cloves and salt (and sometimes additional spices), which is used in Ethiopian and Eritrean cuisine.
A sweet sap extracted from the inflorescence of various species of toddy palm and widely consumed in India and other Asian countries, sometimes fermented to produce toddy.
(countable, rare, commonly called "dried [bell/chilli] peppers" or "dried capsicums") A dried but not yet ground fruit of sweet pepper (bell pepper) or chili pepper sold for use as a spice.
(UK, US, Ireland and Canada) A bell pepper, a fruit of the capsicum plant: red, green, yellow or white, hollow and containing seeds, and in very spicy and mild varieties.
A variety of rice that is fermented with the mold Monascus purpureus until it turns red; used in whole and powdered form as a food coloring, food ingredient, and medicine in China and other Asian nations.
A chili pepper, a cultivar of Capsicum annuum which originated in the mountainous regions of the Mexican states of Puebla and Hidalgo and is used in cooking.
(countable, uncountable) The outer pod of the tiny fruit of a number of species in the genus Zanthoxylum widely grown and consumed in Asia as a spice. Not closely related to black pepper or to chilli peppers.
Alternative form of Sichuan pepper [(countable, uncountable) The outer pod of the tiny fruit of a number of species in the genus Zanthoxylum widely grown and consumed in Asia as a spice. Not closely related to black pepper or to chilli peppers.]
A traditional drink made by certain Amazonian tribes from plant bark, supposed to reduce fatigue and hunger.
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