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33 relations: Aloe, Calabria, Chili oil, Chili pepper, Chili sauce, Chinese cuisine, Condiment, Dim sum, Dipping sauce, Douchi, Garlic, Ginger, Grape seed oil, Guava, Japanese Chinese cuisine, Jjamppong, Korean Chinese cuisine, Lao Gan Ma, Leek, List of condiments, Meat, Noodle soup, Olive oil, Paprika, Rapeseed, Sesame oil, Sichuan cuisine, Sichuan pepper, Soy sauce, Soybean oil, Turmeric, Vegetable oil, XO sauce.
Aloe
Aloe, also written Aloë, is a genus containing over 500 species of flowering succulent plants.
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Calabria
Calabria (Calàbbria in Calabrian; Calavría in Calabrian Greek; Καλαβρία in Greek; Kalavrì in Arbëresh/Albanian), known in antiquity as Bruttium, is a region in Southern Italy.
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Chili oil
Chili oil (also called hot chili oil) is a condiment made from vegetable oil that has been infused with chili peppers.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Chili sauce
Chili sauce is a condiment prepared with chili peppers and sometimes red tomato as primary ingredients.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Dim sum
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
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Dipping sauce
A dip or dipping sauce is a common condiment for many types of food.
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Douchi
Douchi, or tochi is a type of fermented and salted black soybean.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Ginger
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine.
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Grape seed oil
Grape seed oil (also called grapeseed oil or grape oil) is pressed from the seeds of grapes, and is thus an abundant by-product of winemaking.
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Guava
Guavas (singular guava) are common tropical fruits cultivated and enjoyed in many tropical and subtropical regions.
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Japanese Chinese cuisine
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by nominally Chinese restaurants popularized in Japan in the late 19th century and more recent times.
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Jjamppong
Jjamppong is a Korean noodle soup with red, spicy seafood- or pork-based broth flavored with gochutgaru (chili powder).
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Korean Chinese cuisine
Korean Chinese cuisine is a hybrid cuisine developed by the ethnic Chinese and the ethnic Koreans in South Korea.
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Lao Gan Ma
Lao Gan Ma (also called Laoganma) or Old Godmother is a brand of chili sauces that are made in China.
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Leek
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek.
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List of condiments
A condiment is a supplemental food, such as a sauce, that is added to some foods to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish.
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Meat
Meat is animal flesh that is eaten as food.
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Noodle soup
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth.
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Olive oil
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Rapeseed
Rapeseed (Brassica napus), also known as rape, oilseed rape, (and, in the case of one particular group of cultivars, canola), is a bright-yellow flowering member of the family Brassicaceae (mustard or cabbage family), cultivated mainly for its oil-rich seed.
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Sesame oil
Sesame oil is an edible vegetable oil derived from sesame seeds.
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Sichuan cuisine
Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan Province.
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Sichuan pepper
Sichuan pepper, Sichuan peppercorn, or Szechuan pepper, is a commonly used spice in Chinese cuisine.
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Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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Soybean oil
Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max).
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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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XO sauce
XO sauce is a spicy seafood sauce that originated from Hong Kong.
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Hot chili oil, La yu, La-yu, Layu, Ra yu, Ra-yu, Rayu, Rāyu, 辣油.
References
[1] https://en.wikipedia.org/wiki/Chili_oil
