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Many Mexican dishes, including variations on chiles rellenos, use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño. In the northern Mexican states of Sinaloa and Sonora, chiltepin peppers (a wild pepper) are used in cheeses and soups to add spiciness to dishes. In southern Mexico, mole sauce is used with dried chiles, such as ancho and chipotle peppers. Chiles are used in salsas. Mexican households usually grow chile plants to use in cooking.
the hot-tasting pod of a type of pepper, often dried, powdered and used in sauces etc. rissie Ø·ÙŽØ¹Ø§Ù… ``ØªØ´ÙŠÙ„ÙŠ'' Ð»ÑŽÑ‚ Ð¿Ð¸Ð¿ÐµÑ€ malagueta Äili, paprika die Paprikaschote chili; chilipeber καυτερÎ® πιπεριÎ¬ chile tšilli ÙÙ„ÙÙ„ Ù‚Ø±Ù…Ø² chili piment rouge×¦'×™×œ×™ à¤®à¤¿à¤°à¥à¤š Äili csili cabai sterkt piparaldin, chilepipar peperoncino rosso, chili ãƒãƒª ë§¤ìš´ ê³ ì¶” aitrioji paprika sarkanie pipari cili Spaanse peperspansk pepper, chilipepper czerwony pieprz Ù…Ø±Ú† malagueta chili, varietate de ardei iute ÐºÑ€Ð°ÑÐ½Ñ‹Ð¹ ÑÑ‚Ñ€ÑƒÑ‡ÐºÐ¾Ð²Ñ‹Ð¹ Ð¿ÐµÑ€ÐµÑ† paprika, Äili huda paprika Äili chili, spansk peppar à¸žà¸£à¸´à¸ acÄ± biber è¾£æ¤’ Ð¿ÐµÑ€ÐµÑ†ÑŒ Ñ‡Ñ–Ð»Ñ– Ø³Ø±Ø® Ù…Ø±Ú† á»›t khô è¾£æ¤’ (Source: www.thefreedictionary.com)
Though there are only a few commonly used species, there are many cultivars and methods of preparing chili peppers that have different names for culinary use. Green and red bell peppers, for example, are the same cultivar of C. annuum, immature peppers being green. In the same species are the jalapeño, the poblano (which when dried is referred to as ancho), New Mexico, serrano, and other cultivars.
and Canada, which refers specifically to this plant and its fruit. In the Southwest United States (particularly New Mexico), chile also denotes a thick, spicy, un-vinegared sauce made from this fruit, available in red and green varieties, and served over the local food, while chili denotes the meat dish. The plural is chile or chiles. (Source: en.wikipe