Plant substances, often of exotic origin, used primarily for their flavor and pungency to enhance the taste of various recipes.
Dried red chile powder used specifically to make Tabasco® sauce; it is so hot that one pinch is enough to season an entire dish.
Dried crushed chiles that contribute flavor and spiciness to a variety of recipes; they are commonly used in pasta dishes.
Indian spice blend of which there are countless varieties, some numbering up to 12 ingredients; it is used to season pilafs and meat dishes.
The dried gum derived from two species of giant fennel, its unpleasant smell dissipates with cooking; it adds flavor to vegetables, fish and Indian sauces.
Highly fragrant, it tastes like thyme; among other uses, it is added to starchy foods, legumes and Indian wafers.
Extensively used in Hungarian cooking, this somewhat hot powder combines dried sweet red pepper and red chiles; it is used to flavor and color numerous foods, such as eggs and potatoes.
Relatively mild chile, native to Mexico and sold fresh, dried or marinated; it turns red when ripe.
The smaller dried chiles are generally stronger than the large ones, which can be dry-roasted before use to bring out their flavor.
bird’s eye chile
Small, intensely hot chile; removing the seeds and interior membranes alleviates the fiery taste.