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Code Llama is a fine-tune of LLaMa 2 with code specific datasets. 7B, 13B, and 34B versions were released on August 24, 2023, with the 70B releasing on the January 29, 2024. [29] Starting with the foundation models from LLaMa 2, Meta AI would train an additional 500B tokens of code datasets, before an additional 20B token of long-context data ...
3.5–6 cm (1.4–2.4 in) Sometimes also called pimientos de Herbón, from the Spanish region of Galicia. Most are mild and very tasty, though about 1 out of 10 may be quite hot. Poblano [18] Poblano Mexico 1,000–2,000 SHU: 13 cm (5.1 in) The large, heart-shaped, dark green fruit is extremely popular in Mexico, often to make chile relleno.
[3] [4] The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. [ 3 ] An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency.
Guanacos stand between 1.0 and 1.3 m (3 ft 3 in and 4 ft 3 in) at the shoulder, body length of 2.1 to 2.2 m (6 ft 11 in to 7 ft 3 in), [5] [6] [7] and weigh 90 to 140 kg (200 to 310 lb). [8] Their color varies very little (unlike the domestic llama ), ranging from a light brown to dark cinnamon and shading to white underneath.
The Lemon Drop pepper or the Ají Limón [2] is a hot, citrus-like, lemon-flavored pepper which is a popular seasoning pepper in Peru, where it is known as qillu uchu. A member of the C. baccatum species, the lemon drop is a cone pepper that is around 60–80 mm (2.4–3.1 in) long and 12 mm (0.47 in) wide with some crinkling. [ 3 ]
Schinus molle (Peruvian pepper, also known as American pepper, Peruvian peppertree, escobilla, false pepper, rosé pepper, molle del Peru, pepper tree, [4] peppercorn tree, California pepper tree, pirul, [5] Peruvian mastic, [6] Anacahuita or Aguaribay [7] and Pepperina [8]) is an evergreen tree that grows to 15 meters (50 feet).
Paprika (/ p ə ˈ p r iː k ə / pə-pree-kə, US also / p æ ˈ p r i k ə / ⓘ pa-PREE-kə, UK also / ˈ p æ p r ɪ k ə / PAP-rik-ə) [1] is a spice made from dried and ground red peppers. [2] It is traditionally made from Capsicum annuum varietals in the Longum group, including chili peppers.
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.