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' forty days [of intense cold] ') [1] is the local name given to 40 day period of harsh winter in Kashmir. [2] It is the coldest part of winter, starting from 21 December to January 29 every year. Chilla-i-Kalan is followed by 20-day long Chilla-i-Khurd (Kashmiri pronunciation: [t͡ʃilaj kʰɔrɨd], lit.
Chili peppers of varied colours and sizes: green bird's eye, yellow Madame Jeanette, red cayenne. Chili peppers, also spelled chile or chilli (from Classical Nahuatl chīlli [ˈt͡ʃiːlːi] ⓘ), are varieties of berry-fruit plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.
Cold chills are a purely subjective response and, unlike piloerection, no objective physiological measure of cold chills exists. Unlike shivering , however, it is not caused by temperature, but rather is an emotionally triggered response [ 1 ] when one is deeply affected by things such as music, [ 2 ] [ 3 ] speech, or recollection.
The word is a compound of Modern English chill ‘cold’ and the archaic word blain (now used only in the word in question), meaning ‘swelling’, ‘blister’ or ‘sore’ and derived from Old English bleġen, bleġene, having the same meaning.
Chili pepper, the spicy fruit of plants in the genus Capsicum; sometimes spelled "chilli" in the UK and "chile" in the southwestern US; Chili powder, the dried, pulverized fruit of one or more varieties of chili pepper; Chili con carne, often referred to simply as "chili", a stew with a chili sauce base
A michelada (Spanish pronunciation: [mitʃeˈlaða] [1]) is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers.It is served in a chilled, salt-rimmed glass.
The extraction of oleoresin has also led to the creation of cold storage units in Byadagi since the chilli pods have to be maintained at a low temperature of 4 to 6-degrees Celsius to maintain the colour and purity. [3] Storing in cold storage units also increases the amount of oleoresin extracted from chilli by about 30–40%.
Naga Bhut Jolokia - The pepper is also known as Bhut Jolokia, ghost pepper, ghost chili pepper, red naga chilli, and ghost chilli. [20] In 2007, Guinness World Records certified that the Ghost Pepper (Bhut Jolokia) was the world's hottest chili pepper, 400 times hotter than Tabasco sauce; however, in 2011 it has since been superseded by the ...