adj
(archaic) Used in salads or as salad
n
(countable, cooking) A chili pepper, in the context of South American cuisine.
n
A sweet Japanese herbal tea made from the fermented leaves of Hydrangea macrophylla var. thunbergii.
n
The vegetable casein of almonds.
n
A tangy mango pickle used as a condiment in the Middle East.
n
A cultivar of the green or red pepper, Capsicum annuum, having long, tapering fruit.
n
A broad, flat, dried poblano pepper, often ground into a powder.
n
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.
n
(food) a condiment, a type of ketchup where the tomatoes are replaced by bananas and red food dye
n
(informal) Those routes around Southeast Asia that are popular with backpackers and tourists, and whose inhabitants have therefore started to cater to Western tastes.
n
A kind of yellow chili pepper, Capsicum annuum.
n
(US, Philippines) Capsicum annuum, an edible spicy-sweet fruit, originating in the New World.
n
A spice mixture, usually consisting of chili peppers, garlic, ginger, basil, and other spices, which is used in Ethiopian and Eritrean cuisine.
n
A kind of very spicy hot chili pepper from India.
n
A tropical American plant, Capsicum baccatum
n
A spicy chili pepper, a cultivar from the species Capsicum annuum, commonly found in Southeast Asia.
n
A type of small, extremely hot chili (Capsicum frutescen); piri piri.
n
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.
n
Synonym of tapioca pearl.
n
A mixture of leeks, celery, carrots and sometimes turnips chopped in this way.
n
(Philippines) coconut water
n
A kind of sweet pepper grown in the Caribbean.
n
(organic chemistry) A chemical compound found in chilli peppers, which is responsible for their pungent flavor.
n
Alternative form of capsaicin [(organic chemistry) A chemical compound found in chilli peppers, which is responsible for their pungent flavor.]
n
(chemistry, obsolete) Capsaicin.
n
Any of several tropical American plants, of the genus Capsicum, principally the species Capsicum annuum and Capsicum frutescens, that are cultivated as edible peppers.
n
A pepper spray (aerosol mace) made with peppers from the genus Capsicum.
n
A form of mead made with chili peppers.
n
A kind of very hot red chili pepper with a gnarled, lumpy pod and a scythe-like tail.
n
A small, round, hot variety of chili pepper, Capsicum annuum, which rattles when dry.
n
Alternative form of cascabel (knob at end of cannon) [A small, round, hot variety of chili pepper, Capsicum annuum, which rattles when dry.]
n
Obsolete form of cassareep. [A thick black liquid made from cassava root and spices, used medicinally and as a flavouring and preservative.]
n
Any of several very hot chilli peppers.
n
A pinto bean, as used in Mexican cooking, especially as used to make charro bean soup (a hearty, spicy, smoky soup flavoured with bacon).
n
(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.]
n
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.)]
n
(uncountable) Powdered chili pepper, used as a spice or flavouring in cooking.
n
A spicy condiment in which crushed dried red chili peppers (and sometimes other ingredients) have been macerated in oil
n
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.)
n
Pulverized dry chilis used for culinary purposes.
adj
(slang) Spiced with chili.
n
Alternative spelling of chili [(countable) The pungent, spicy fresh or dried fruit of any of several cultivated varieties of capsicum peppers, used in cooking.]
n
(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.)]
n
Alternative form of chipotle [A ripe jalapeño pepper, dried and smoked for use in cooking.]
n
A wild chile pepper variety, Capsicum annuum var. glabriusculum, found in Mexico and the southwestern US.
n
Alternative form of chiltepin [A wild chile pepper variety, Capsicum annuum var. glabriusculum, found in Mexico and the southwestern US.]
n
A ripe jalapeño pepper, dried and smoked for use in cooking.
n
A particularly hot, dark-brown variety of habanero pepper.
n
A larger cherry tomato, up to the size of a golf ball.
n
The soft meat of an immature coconut, often used as babyfood
n
A vegetable shortening made of coconut oil, used in cooking.
n
The formation of white, cork-like striations on a jalapeño pepper.
n
A French-style pickled miniature cucumber.
n
Courgettes cut into thin spaghetti-like strands.
n
Any of a variety of Hawaiian snacks made from preserved fruit.
n
An heirloom variety of beet originating in France, and considered possibly the oldest beet cultivar.
n
(plural only) Raw vegetables often served as an appetizer before a main dish; sometimes including fruits.
n
Alternative form of cubanelle [A particular sweet pepper, a cultivar of the species Capsicum annuum.]
n
Turnera diffusa, an American passifloraceous shrub used in making a traditional Mexican liqueur.
n
A salad prepared from dandelion greens.
n
A datil pepper, a very spicy pepper of the species Capsicum chinense.
n
A capsaicinoid and analog and congener of capsaicin in chili peppers.
n
A cucumber pickled with dill flavoring.
n
Small fruit that has been preserved by drying.
n
A variety of Capsicum annuum pepper cultivated in the French commune of Espelette.
n
A spicy herb made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum) and used in Louisiana Creole cooking.
n
A ground mixture of five varieties of spice used in Chinese, East Asian and Southeast Asian cuisine.
n
A sweet Italian chili pepper of the species Capsicum annuum.
n
A mixture of spices used in Indian dishes, such as coriander, cumin, cloves, cinnamon, nutmeg, star anise, and chillis.
n
Ground, dehydrated garlic.
n
A red pepper powder used in Korean cuisine.
n
A green variety of dried peppercorn, made from the unripe berries by treating them in a manner that retains the green colour.
n
A variety of chili, a dried mirasol.
n
A kind of chili pepper from the Basque region.
n
(Belize) A porridge made from sun-dried plantains or green bananas.
n
An intensely spicy chili pepper, Capsicum chinense.
n
Nonstandard spelling of habanero. [An intensely spicy chili pepper, Capsicum chinense.]
n
A North African spice mix, containing chillis, garlic and salt, used as both a condiment and an ingredient.
n
(UK, informal) Henderson's Relish, a spicy and fruity condiment.
n
A capsaicinoid and analogue and congener of capsaicin in chilli peppers.
n
A capsaicinoid and analogue and congener of capsaicin in chilli peppers.
n
Any of various small peppers of highly notable pungency or heat.
n
(US) The edible tuckahoe fungus.
n
Alternative spelling of jalapeño [A cultivar of hot chili pepper, Capsicum annuum.]
n
A cultivar of hot chili pepper, Capsicum annuum.
n
(Caribbean, Jamaica) A rich, spicy Jamaican marinade.
n
(South Africa) A plant root that is powdered and fermented to produce honey beer.
n
A cooked meal consisting of liver fillets with onions, especially sliced, and other seasoning.
n
(South Africa) Strong home-distilled peach or fruit liquor.
n
A pickled vegetable or fruit with a spicy stuffing; a vegetable or fruit which has been mangoed.
n
Any powder of ground ingredients, not necessarily used in cuisine.
n
Alternative form of mastika [A type of hard resin found on various acacia trees, which can be chewed.]
n
Alternative form of mesclun (“salad of young leaves”) [A mixture of small, young leaves as a salad]
n
A variety of chili; when dried, the chilis are called guajillos.
n
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.
n
A reddish-brown variety of chipotle.
n
Capsicum annuum, a chili pepper related to the poblano and usually sold dried.
n
Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.
n
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.
n
A capsaicinoid and analogue and congener of capsaicin in chilli peppers.
n
Any oleoresin extracted from a plant of the genus Capsicum, containing capsaicin, used in pepper spray.
n
(cooking) A type of bread containing finely minced onions.
n
(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.
n
A variety of chili (a dried chilaca), used especially in sauces.
n
(chiefly Canada, US) A small variety of squash with a scalloped rim and creamy white flesh; a pattypan squash.
n
A Jamaican dish of rice and any of several varieties of peas or beans
n
A spicy variety of pepper used in Greek and Italian cuisine.
n
A variety of the pepper Capsicum annuum.
n
A kind of sweet pepper, a cultivar of Capsicum baccatum.
n
(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.
n
A kind of pepper spray in the form of a gel.
n
A cheese derived from Monterey Jack with the addition of spicy hot peppers.
n
A game in which players select and eat a pepper from an assortment including at least one very hot and spicy pepper.
n
A snack product made of meat spiced with hot pepper
n
Alternative form of peperoncino [A variety of the pepper Capsicum annuum.]
n
A spicy salami-style Italian-American sausage.
n
An heirloom chili pepper grown in North America for its unusual penis-shaped fruits.
n
(US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.
n
A cucumber grown for pickling.
n
Alternative form of pikliz [A Haitian condiment made from pickled hot peppers.]
n
Archaic spelling of pimento. [A red sweet pepper, a cultivar of Capsicum annuum, used to make relish, stuffed into olives, or used as spice.]
n
A Haitian condiment made from pickled hot peppers.
n
(obsolete) wine flavoured with spices or honey
n
A red sweet pepper, a cultivar of Capsicum annuum, used to make relish, stuffed into olives, or used as spice.
n
a paprika from Spain's western region of Extremadura, from dried, smoked, and smoothly ground mature red peppers
n
Synonym of pimento, a cultivar of Capsicum annuum.
n
An olive stuffed with a kind of sweet red pepper, or pimiento.
n
The fruit of Schinus molle (and occasionally Schinus terebinthifolia), which is used as a spice similar to pepper.
n
A specific breed of small, red pepper originally from Peru
n
A mild green chile pepper native to Mexico; when dried, the chilis are called anchos or chiles anchos (“wide chilis”).
n
A plant produced by grafting a tomato plant and a potato plant, producing cherry tomatoes on the vine and potatoes under the ground.
n
(dated, Caribbean) The avocado fruit.
n
A stuffed and usually breaded jalapeño.
n
A red-colored, ripe, bell or sweet pepper. Unripe peppers of this variety are green and edible but not as sweet.
n
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.
n
An arrangement of chili pepper pods (or sometimes garlic) to aid drying and sometimes to serve as a decoration.
n
A kind of package in which pepper and other dry commodities are sometimes exported from the East Indies.
n
A variety of hot chilli pepper (a cultivar of Capsicum chinense).
n
(informal) Ellipsis of Scoville heat unit. [The unit in which the Scoville scale is measured.]
n
A measure for the piquancy (“heat, burn, spiciness”) of various chili peppers, indicating the level of capsaicin.
n
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.
n
A sweet Japanese pepper, a cultivar of the species Capsicum annuum.
n
(Nigeria) red chili pepper
n
(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.
n
A Middle Eastern hot sauce made from fresh hot peppers seasoned with coriander, garlic, and various spices.
n
A cucumber grown to be eaten fresh.
n
Obsolete form of sauerkraut. [(countable, uncountable) A dish made by fermenting finely chopped cabbage.]
n
(uncountable, often attributive) Soybeans, or the protein derived from them.
n
A mild chili pepper, commonly pickled and used in Southern US cooking and on Chicago-style hot dogs.
n
A salad made with young greens.
n
Candied citrus peel (or, less commonly, other preserves).
n
A very hot chili pepper.
n
(UK) The fruit of a non-spicy cultivar of pepper, Capsicum annuum, marketed in green-, red-, yellow- and orange-skinned varieties.
n
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.]
n
A variety of chili pepper having a conical shape and a bitter and burning taste, Capsicum frutescens variety tabasco.
n
(archaic) A condiment popular in Italy, made of powdered cinnamon, cloves, coriander, etc.
n
A starchy food made from the cassava plant, used in puddings.
n
A very fine powder derived from the cassava root, used in cooking.
n
(Nigeria) The red bell pepper.
n
A brown, pickled and shredded Chinese cabbage usually packaged in a foil packet or in a vacuum jar.
n
The savory fruit of this plant, red when ripe, treated as a vegetable in horticulture and cooking.
n
A reputed hybrid between the tomato and the sweet pepper.
n
A very hot variety of chili pepper.
n
(India) Candied raw papaya (unripened papaya).
n
Alternative form of varenye [A kind of sweet fruit preserve.]
n
Synonym of white sweet potato
n
A medium-sized winter apple of a deep red variety with yellowish, somewhat acidic flesh.
n
A spicy yellow chili pepper used in Yucatecan cuisine.
n
A traditional drink made by certain Amazonian tribes from plant bark, supposed to reduce fatigue and hunger.
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