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Ají Dulce
''Ají dulce'', ''ají cachucha, quechucha'', ''ajicito'', or ''ají gustoso'' is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. It is most widely known in Cuba, Jamaica, Puerto Rico, Dominican Republic and Venezuela, where it refers to a specific native variety of ''Capsicum chinense'' that is related to the habanero but with a much milder, smoky flavor. In the English-speaking Caribbean, it is known as seasoning pepper and is essential to a variety of traditional dishes. Name In South American Spanish, ''ají'' means 'chili pepper' and ''dulce'' means 'sweet', so the name translates to 'sweet chili pepper'. ''Cachucha'' is the Latin American Spanish word for 'cap', so ''ají cachucha'' means 'cap chili pepper' and refers to its cap-like shape. ''Gustoso'' means 'tasty', so ''ají gustoso'' translates to 'tasty chili pepper'. ''Ajicito'' is the diminutive of ''ají'' and translates to 'little chili pepper'. Use in cooking In Venezuelan c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Chinense
''Capsicum chinense'', commonly known as a "habanero-type pepper", is a species of chili pepper native to the Americas. ''C. chinense'' varieties are well known for their unique flavors and, in many cases, exceptional Pungency, heat. The Race to grow the hottest pepper, hottest peppers in the world are members of this species, with a Scoville scale, Scoville heat unit score of 2.69 million measured in the ''C. chinense'' cultivar Pepper X in 2023. Some taxonomists consider ''C. chinense'' to be within the species ''Capsicum annuum, C. annuum,'' and they are a member of the ''C. annuum'' complex; however, ''C. chinense'' and ''C. annuum'' pepper plants can sometimes be distinguished by the number of flowers or fruit per node – two to five for ''C. chinense'' and one for ''C. annuum'' – though this method is not always accurate. The two species can also hybridize and generate inter-specific hybrids. ''Capsicum frutescens, C. frutescens'' may be the ancestor to the ''C. chinense ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pabellón Criollo
Pabellón criollo () is a traditional Venezuelan dish that is considered the national dish. It mixes elements from the three different cultures that intermixed during Spanish colonial times: Native Americans, Spanish and Africans. The name is a synonym to flag, since it was one of the main original associations. It is a plate of rice, shredded beef in stew and stewed black beans. Variants Common additions include '' tajadas'' (fried plantain slices) or a fried egg, and both of these variants have acquired slang names. A ''pabellón con barandas'' (''baranda'' is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate. A ''pabellón a caballo'' means with a fried egg on top, as though the egg were "riding" the dish (''"a caballo"'' is Spanish for "on horseback"). Besides these two main variants, people also add other things to the dish such as granulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Peppers
Chili peppers, also spelled chile or chilli ( ), are varieties of berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related capsaicinoids give chili peppers their intensity when ingested or applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' species have been widely cultivated: '' annuum'', '' baccatum'', '' chinense'', '' fru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Capsicum Cultivars
This is a list of ''Capsicum'' cultivars belonging to the five major species of cultivated peppers (genus ''Capsicum''): ''Capsicum annuum, C. annuum'', ''Capsicum chinense, C. chinense'', ''Capsicum baccatum, C. baccatum'', ''Capsicum frutescens, C. frutescens'', and ''Capsicum pubescens, C. pubescens''. Due to the large and changing number of cultivars, and the variation of cultivar namings in different regions, this list only gives a few examples of the estimated 5000 pepper varieties that exist. Overview There are perhaps fifty thousand ''Capsicum'' cultivars grown worldwide. The National Plant Germplasm System, USDA-ARS GRIN seed collection contains 6,200 ''Capsicum'' accessions alone, including 4,000 ''Capsicum annuum'' accessions. The other ''Capsicum'' species in the United States Department of Agriculture, USDA germplasm Gene bank, repository include: ''Capsicum chinense, C. chinense, Capsicum baccatum, C. baccatum, Capsicum frutescens, C. frutescens, Capsicum pubescens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ají Pepper
Aji or AJI may refer to: Location *Aji (town), Tieling County, Liaoning, China *Aji Island, Miyagi Prefecture, Japan *Aji, Kagawa, Kagawa Prefecture, Japan *Aji River (other), rivers with the same name Other *Aji (Go), a latent troublesome weakness or other possibility in a position in the game of Go *Aji (Ryūkyū), a historical title and rank in the Ryukyu Islands * Ají (sauce) a condiment made with cilantro, green onions, and garlic *''Aji Assamese Daily'', a newspaper in Assam, India * Ají pepper (''Capsicum baccatum''), a pepper that originated in ancient Peru *Ağrı Airport (IATA code AJI), near the city of Ağrı, Ağrı Province, Turkey *Al Jazeera English, an Arab television channel formerly called "Al-Jazeera International" *Alliance of Independent Journalists, an Indonesian journalists organization *American Jujitsu Institute, an American jujitsu organization founded by Henry Okazaki in 1939 *A female Hajji in Wolof language, Wolof, variation: Ajarato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Planta Aji Dulce
Planta may refer to: Places *Planta, Suwałki County, Podlaskie Voivodeship, Poland *Planta, Hajnówka County, Podlaskie Voivodeship, Poland *Planta, Lublin Voivodeship, Poland *Planta, Świętokrzyskie Voivodeship, Poland *Nigaman, Świętokrzyskie Voivodeship, Nigalan People Other *Battle on the Planta, fought in November 1475 as part of the Burgundian Wars *Planta Margarine, the first margarine to be imported into Malaysia in 1930 *Planta (journal), ''Planta'' (journal), a journal of plant biology *Planta (album), ''Planta'' (album), an album by CSS *Planta (song), "Planta" (song), a 1995 song by Soda Stereo {{disambiguation, surname, geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mojito Isleño
Mojito isleño, or mojo isleño, is a Puerto Rican condiment. Preparation The sauce is made with water, vinegar, olive oil, olives, capers, tomato, onion, garlic, bay leaves, culantro, and chili peppers. It's simmered for a few minutes or hours. In some regions basil, wine, coconut milk and a small amount of mashed pigeon peas or kidney beans are added to thicken the sauce. It is used as a topping for fish and shellfish. Origin The dish originated in Salinas, Puerto Rico also known as ''"La Cuna del Mojito Isleño"'' (the cradle of the islander dip). See also * Pasta Puttanesca ''Spaghetti alla puttanesca'' () is a pasta dish invented in the Italian city of Naples in the mid-20th century and made typically with tomatoes, olives, capers, anchovies, garlic, ''peperoncino'', extra virgin olive oil, and salt. Etymology B ..., an Italian pasta dish with similar ingredients in its sauce References Chili pepper dishes Puerto Rican cuisine {{PuertoRico-cultur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sofrito
(), (), (), (), () or () is a basic preparation in Mediterranean cuisine, Mediterranean, Latin American cuisine, Latin American, Spanish cuisine, Spanish, Italian cuisine, Italian and Portuguese cuisine, Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and Sautéing, sautéed or Braising, braised in cooking oil for a long period of time over a low heat. In modern Spanish cuisine, consists of garlic, onion and capsicum, peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as , or sometimes as in Lusosphere, Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and Bay Laurel, bay laurel leaves being the other most common ingredients. In Italian cuisine, chopped onions, carrots and celery is ''battuto'', and then, slowly cooked in olive oil, becomes ''soffritto''. It may also contain garlic, shallot, or leek. The word derives from the Spanish verb ''sofreí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recaíto
Recaíto (also sometimes called sofrito) is a cooking base made of pureed aromatics. Its distinctive green color comes from the inclusion of green peppers and herbs. Recaíto does not usually include tomatoes, although they may be added for extra flavor. Preparation Recaíto is mix of onions, garlic, ajicitos, green bell pepper, and much cilantro and culantro. All of the ingredients are blended until smooth. Cooking Ham, salted pork, and/or tocino (bacon) is first browned in a pot with oil, lard, olive oil or annatto oil. Recaíto is then added and is cooked until most of its liquid has evaporated. When done, tomato sauce (as a thickener or bonding agent) is added with a mix of stuffed olives and capers called alcaparrado, spices and dry herbs. Legumes and other meats are then added to the pot and slowly cooked. Recaíto is usually a base for stews, soups and ''picadillo'' in most Puerto Rican homes. Origin ''Recaíto'' originally refers to a message or an order made. When most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachucha
Cachucha is a Spanish solo dance in or time, similar to the bolero. Cachucha is danced to an Andalusian national song with castanet accompaniment. Etymology From Spanish , small boat. Possibly from diminutive of ', shard, saucepan, probably from vulgar Latin ', alteration of Latin ', pot, from Greek ', a small container. History The Cachucha was created in Cuba though it is now considered a Spanish dance. Fanny Elssler (1810-1884, Vienna) popularized this dance when she introduced it to the public in the ballet from Rossini's opera ''La donna del lago'' in 1830s London, and cemented its fame in Jean Coralli's ballet '' Le Diable boiteux'' (1836, Vienna). Gilbert and Sullivan set the dance for the entire company in Act 2 of the Savoy Opera ''The Gondoliers ''The Gondoliers; or, The King of Barataria'' is a Savoy Opera, with music by Arthur Sullivan and libretto by W. S. Gilbert. It premiered at the Savoy Theatre on 7 December 1889 and ran for a very successful ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scoville Scale
The Scoville scale is a measurement of spiciness of chili peppers and other substances, recorded in Scoville heat units (SHU). It is based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. The Scoville organoleptic test is a subjective assessment derived from the capsaicinoid sensitivity by people experienced with eating hot chilis. An alternative method, high-performance liquid chromatography (HPLC), can be used to analytically quantify the capsaicinoid content as an indicator of pungency. Scoville organoleptic test In the Scoville organoleptic test, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsaicinoids), then diluted in a solution of sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of five trained tasters, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
