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Vegetable chips may be flavored with spices such as salt, sea salt, pepper, cajun spice, curry, allspice, chipotle powder, sweet or smoked paprika, adobo seasoning, dried chives, and many others. [2] Mass-produced varieties may contain food preservatives or monosodium glutamate . [ 12 ]
[1] [2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [3] or spaghetti. [2] The origins are believed to be that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century. [4]
The fruit (botanically a berry) of Capsicum plants has a variety of names depending on place and type. The more piquant varieties are called chili peppers, or simply chilis. The large, mild form is called bell pepper, or is named by color (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper.
The drying allows them to last much longer in the open than raw pepper. They are hydrated a few hours before their culinary use for the purpose of extracting their intense red pulp. [ 2 ] Their characteristic flavor made them popular in many dishes such as meats and stews of fish , vegetables , and meat, among others.
Amaro siciliano are common Sicilian digestifs, made with herbs, which are usually drunk after heavy meals. Mirto, an herbal distillate made from the berries (red mirto) and leaves (white mirto) of the myrtle bush, is popular in Sardinia and other regions. Another well-known digestif is Amaro Lucano from Basilicata. [219]
Introducing the #OneChipChallenge made from hot peppers. Yes, it's a challenge. And yes, it's being sold in single-chip packaging because people can't even finish the single chip they're given.
The traditional view among historians is that "sauce-betel" is a sauce made from betel leaves, but arguments have been made that it actually refers to pepper, either long or black. [ 42 ] In the third century CE, black pepper made its first definite appearance in Chinese texts, as hujiao or "foreign pepper".
a Palermo pasta dish made with a long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine Pasta â Paolina: pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs Pasta con le sarde: pasta with sardines and anchovies