"according to the position that a particular regiment held in the order of battle - that is within a brigade, division or corps. As an example, amongst the Russian line infantry, the two brigades within each division were distinguished by red or blue shoulder straps; while the four regiments within each division wore red, blue, white or green collar patches and cap bands respectively. Facing colour A facing colour is a common tailoring technique for European military uniforms where the visible inside lining of a standard military jacket, coat or tunic is of a different colour to that of the"
"Tobiko The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, ""tobiko"" is larger than ""masago"" (capelin roe), but smaller than ""ikura"" (salmon roe). Natural ""tobiko"" has a red-orange color, a mild smoky or salty taste, and a crunchy texture. Sometimes, ""tobiko"" is colored to change its appearance, other natural ingredients are used to accomplish the change, such as squid ink to make it black, ""yuzu"" to make it pale orange (almost yellow), or even ""wasabi"" to make it green and spicy. A serving of ""tobiko"" can contain several pieces, each having a different color. When prepared as"
"yellow or bright red in color. Plants tend to crop heavily each season and in warm areas can easily keep producing for four or five years. The plant's leaves are large, flat, and roundish, with a point at the end. The plant branches evenly, forming a small to medium shrub in most cases. The plant is known locally as 'Tova' or 'Covincho' in Paraguay, 'ají putaparió' in Argentina, and as 'ají puta madre' in Chile. The latter two are euphemisms related to its heat, often causing people to swear when eating it. ""C. chacoense"" is native to Argentina, the Bolivian"
"tomatoes whose flesh stays green when it ripens; the skin color is yellow, which provides a guide to indicate when the tomato is ripe and ready for harvest. The Cherokee purple tomato is most commonly available in the summer and fall. This tomato is best enjoyed fresh and is often used in BLT sandwiches and salads. It can also be used when making pizza and pasta. Craig LeHoullier received seeds of an unnamed purple tomato from John D Green of Sevierville, Tennessee in 1990. The accompanying letter indicated the Cherokee Indian origin of the tomato in the late 1800s. After"
"colour of the pore surface becoming less intense with age. The squat stipe measures long by thick. Egg-shaped when young, it lengthens somewhat as the mushroom grows, but is still bulbous in maturity; a mature stipe is typically a little shorter than the diameter of the cap. It is initially roughly the same colour as the cap, but as it matures, develops a wine-red colouration near the base and a dirty brown to bluish-black colouration elsewhere. The surface has a mesh-like pattern (reticulation) that has a colour development similar to that of the cap: initially yellow, then purplish, and finally"
"a color name in English was in 1805. ""Avocado"" is a color that is a representation of the color of the outer surface of an avocado. The color avocado is a dark yellow-green color. Avocado was a common color for metal surfaces (including automobiles and household appliances), as well as the color harvest gold, during the whole decade of the 1970s. They were both also popular colors for shag carpets. Both colors went out of style by the early 1980s. ""Dark green"" is a dark shade of green. A different shade of green has been designated as ""dark green (X11)"""
"is typically between . The cap surface is dry, with a velvet-like texture, although in age it can become ""rimose"" (developing a network of cracks and small crevices). The cap color is initially black to dark grayish brown; young specimens can have a whitish bloom (resembling a dusting of fine powder) on the surface. Fruit bodies, especially young specimens, tend to be free of maggots and other insect larvae. As the mushroom matures, the bloom disappears and the color fades to become grayish to grayish brown. The cap flesh is whitish, but after it is cut or injured, it will"
"or promoted as such. Chicos are Australian made and contain no artificial colours. Chicos (candy) Chicos are a gelatinous sugar candy, similar to Jelly Babies, but rather than being fruit flavoured and in a variety of colours, they are all dark brown and are flavoured with cocoa resulting in a unique chocolate flavour. They are made by the Nestlé Corporation and marketed under their Australian brand Allen's Lollies. The word ""chicos"" in Spanish translates to the English word ""children"". Due to the image of a baby in the same colour as the candy featured on the front of the packaging,"
"Chocolate (color) The color chocolate is a tone of dark brown that resembles chocolate. At right is displayed the color traditionally called ""chocolate"". The first recorded use of ""chocolate"" as a color name in English was in 1737. This color is a representation of the color of the most common type of chocolate, milk chocolate. The word ""chocolate"" entered the English language from Spanish. How the word came into Spanish is less certain, and there are multiple competing explanations. Perhaps the most cited explanation is that ""chocolate"" comes from Nahuatl, the language of the Aztecs, from the word ""chocolātl"", which"
"pickling crock and covered with a mix of salt, rice bran, optionally sugar, daikon greens, kombu, perhaps chilli pepper and/or dried persimmon peels. A weight is then placed on top of the crock, and the daikon is allowed to pickle for several months. The finished ""takuan"" is usually yellow in color and quite pungent, though most mass-produced ""takuan"" uses salt or syrup to reduce the dehydration time, and is colored artificially. Iburi-gakko (lit. smoked ""takuan"") is eaten in Akita Prefecture. It is smoked rather than sun-dried before pickling. In Japan, Takuan Sōhō is credited with concocting this yellow pickle, which"
"black when ripe. Stalk 50 mm long. It ripens at the end of July. Flesh: tender, fibrous, light to dark colored, juicy, with a rich, sweet and sub-acid flavor, aromatic; quality fair. Pit: small, turgid, almost spherical. Propagation: The cultivar can be grown from seed. ""Griotte"" is the French word for Morello cherry (a type of sour cherry), and the 'Griotte de Kleparow' is distinguished from other sour cherry varieties like the Montmorency cherry by having darker flesh and juice. The cultivar became popular in Europe for use as a table (dessert) fruit and for making cherry juice. In Germany"
"Whereas ""moritas"" from Chihuahua are purple in color, ""chile meco"" is tan/grey in color and has the general appearance of a cigar butt. Most chipotles found in the United States are of the ""morita"" variety. Almost all of the ""chipotle meco"" is consumed in Mexico. Chipotles are purchased in numerous forms: chipotle powder, chipotle pods, ""chipotles en adobo"" in a can, concentrated chipotle base and wet chipotle meat marinade. Other varieties of chilis are smoke-dried, including red jalapeños, serranos, habaneros, New Mexico chiles, Hungarian wax peppers, Santa Fe Grande chiles, and a milder jalapeño called the TAM (a cultivar named"
"1/4 to 1/3 inches (0.65 to 0.85 cm) in diameter. The unripe fruit is silvery-scaled and yellow. It ripens to red, dotted with silver or brown. The ripe fruits are pulpy, juicy and sweet, 3–9 mm in length, 5 mm in diameter, and average 137 milligrams in weight, with a thin skin covering the whole fruit. Having a sweet and tart flavor, the berries can be eaten fresh or processed for jam, condiments, flavoring, or used as a substitute for tomato. When mature, the red berries contain carotenoids, including considerable amounts of lycopene. In its origin regions of tropical and"
"in moist weather, the cap is slightly sticky. Changing over time, the colour of the cap is initially vivid yellow or golden yellow, then ochre, then darkening in age to brown. However, if the cap cuticle is bruised, or even touched, there are sudden changes in the colour that depend on the age of the mushroom: young, yellow caps become cherry-red, while ochre-brown cap tissue bruises to reddish-purple. These colour changes soon give way to bluish or greyish tones, which, when combined, give the cap a variegated appearance. The pores on the cap underside are round and small, the sulfur-yellow"
"Txakoli Txakoli (pronounced ) or chacolí (pronounced ) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish provinces of the Basque Country, Cantabria and northern Burgos. Further afield, Chile is also a minor producer. It is normally served as an aperitif and drunk within one year of bottling as it cannot be stored for longer. The most common, white, variety has a pale green colour, but there are red and rosé varieties. When served, it is normally poured into tall glasses from a height, often as an accompaniment to pintxos."
"colour is visible: Normal chicks have grey down, but Cinnamon (and Opaline and Ino) chicks have white. The skin of Cinnamon chicks is also redder than Normal's, and this persists into adulthood: the feet of Cinnamons are always pink rather than bluey-grey. The beak tends to be more orange in colour. Superficially, the Cinnamon is very like the two types of Fallow, the German Fallow and the English Fallow, but the eye of the Cinnamon is dark brown with white iris (except for the first few days after hatching, when it is purplish or plum-coloured) whereas the eyes of both"
"of Turtle Green (Color Sample #120). Avocado is a color that is a representation of the color of the outer surface of an avocado. The color ""avocado"" is a dark yellow-green color. Avocado was a common color for metal surfaces (including automobiles and household appliances), as well as the color harvest gold, during the whole decade of the 1970s. They were both also popular colors for shag carpets. Both colors (as well as shag carpets) went out of style by the early 1980s. Olive is a dark shade of yellow typically seen on green olives. Shades of olive, such as"
"when fresh. Scattered remnants of the dark brown universal veil cover mush of the cap surface, and they are not readily rubbed off with handling. The flesh is translucent cream and thick. The internal spore-bearing tissue of the cap (the hymenophore) is bright cinnamon brown at first, but darkens slightly as the spores mature. A pale yellow, slender stipe extends into the fruit body, sometimes through its entire length; it measures long by thick. The partial veil is cottony and yellow. Fruit bodies have no distinctive taste or odour. The spores are egg- to almond-shaped and measure 9.9–12.1 by 5.4–7.4"
"Chicos (candy) Chicos are a gelatinous sugar candy, similar to Jelly Babies, but rather than being fruit flavoured and in a variety of colours, they are all dark brown and are flavoured with cocoa resulting in a unique chocolate flavour. They are made by the Nestlé Corporation and marketed under their Australian brand Allen's Lollies. The word ""chicos"" in Spanish translates to the English word ""children"". Due to the image of a baby in the same colour as the candy featured on the front of the packaging, Chicos are sometimes known as ""Chico Babies"". However, they have never been branded,"
"see themselves as tiny black shadows against a mass of light. Many fruits are yellow when ripe, such as lemons and bananas, their color derived from carotenoid pigments. Egg yolks gain their color from xanthophylls, also a type of carotenoid pigment. Yellow is a common color of flowers. The color of saffron comes from crocin, a red variety of carotenoid natural pigment. The color of the dyed fabric varies from deep red to orange to yellow, depending upon the type of saffron and the process. Most saffron today comes from Iran, but it is also grown commercially in Spain, Italy"
"surface is dry or humid, non-shiny in the center, but shiny towards the margin which is covered with fibrils when young. The cap is almost uniformly colored dirty rusty-brown or ashy-brown to grayish-tan, sometimes slightly paler towards the margin, with or without a faint grayish-violet tinge when young. The gills are moderately crowded, about wide when mature, thin, and whitish-blue, grayish-blue or pale lilac when young. As the mushroom matures, the gill color rapidly fades and soon becomes brown, then a rusty-clay color, without any trace of the blue characteristic of young specimens. The gill attachment to the stem is"
"of the stem can be covered with tufts of fine hairs that are pressed against the surface, to fibrillose to almost smooth. The stem color is white with a slight blue to lilac tinge at the top that later disappears, slightly yellowish-cream below, changing to completely pale yellowish-ochre when old. The cortina (a cobweb-like partial veil made of silky fibrils) is and white, but later becomes cinnamon when the mushroom drops its spores. The flesh is firm, finely and compactly fleshy, white in the cap, later with a faint yellow tinge, undulatingly fibrillose in the stem and with a faint"
"Apricot (color) Apricot is a light yellowish-orangish-pinkish color that is similar to the color of apricots. However, it is somewhat paler than actual apricots. The etymology of the color apricot (and the fruit): the word comes from the Arabic ""Al-birquq"" (itself from Greek ""berikokon"", ultimately from Latin ""praecoquum""). ""Apricot"" has been in use as a color name since 1851. Displayed at right is the light tone of apricot called ""apricot"" since 1958 in Crayola crayons. Displayed at right the color mellow apricot. This is one of the colors on the British Standards 5252 color list. This color is #06E50 on"
"colouration. It becomes paler, turning tobacco-brown, when it dries; this change is more noticeable at the cap margin. The caps of young mushrooms are smooth and hairless, but they wrinkle as they age; however, fine, soft hairs are sometimes visible towards the margin (which is rolled inwards) when the cap is dry. The margin is typically not smooth; instead, it undulates. The cylindrical stem measures between in length by in width, though it is slightly thicker at the very bottom. It is stiff, but can be somewhat flexible. The colour is a dark brown, sometimes approaching black, with purplish hints."
"height to with leaves long and wide. The fruits are generally tapered to a blunt point and measure up to long. Immature pod color is green, mature color is bright red or purple. Some birdseye chili varieties measure up to 175,000 Scoville heat units. Like all chili peppers, is descended from plants from the Americas, but it has grown in the wild in Africa for centuries and is now cultivated commercially in Zambia, Uganda, Malawi, Zimbabwe, and Rwanda. It grows mainly in Malawi, Zambia, South Africa, Ghana, Nigeria, Zimbabwe and Mozambique. It is cultivated for both commercial food processing and"
"margin of the cap is rolled inwards when young, but unrolls and elevates as it matures. The cap surface is indigo blue when fresh, but fades to a paler grayish- or silvery-blue, sometimes with greenish splotches. It is often zonate: marked with concentric lines that form alternating pale and darker zones, and the cap may have dark blue spots, especially towards the edge. Young caps are sticky to the touch.The flesh is pallid to bluish in color, slowly turning greenish after being exposed to air; its taste is mild to slightly acrid. The flesh of the entire mushroom is brittle,"
"months. Each flower has five greenish-white petals The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, creamy or spongy, white to yellow flesh—the aril, that has the texture and consistency of scrambled eggs. The fruit typically weighs . Although native to West Africa, the use of ackee in food is especially prominent in Jamaican cuisine. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish. A local company even makes ackee wine."
"fruit is pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh, and a very thick albedo (rind pith). It is a large citrus fruit, in diameter, usually weighing . Leaf petioles are distinctly winged. The fruit tastes like a sweet, mild grapefruit (believed to be a hybrid of ""Citrus maxima"" and the orange), although the typical pomelo is much larger than the grapefruit, and also has a much thicker rind. The pomelo has none, or very little, of the common grapefruit's bitterness, but the enveloping membranous material around the segments is bitter, considered"
"the cap is smooth or has minute hairs, and sometimes develops cracks with age. The cap cuticle hangs over the cap margin. The pore surface is initially pale yellow before deepening to an olive-yellow in maturity, and quickly turns blue when it is injured. The pores, numbering one or two per millimetre, are circular when young but become more angular as the mushroom ages. The tubes are up to deep. The attractively coloured stipe is typically yellow above to pink-red below, with a straw-coloured network (reticulation) near the top or over the upper half; occasionally the entire stipe is reddish."
"the summer, and even experts may not be able to distinguish relative hotness on the same plant. For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce- and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers. Shishito The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening,"
"red-and-white colorations had been developed. Goldfish (""Carassius auratus"") and Prussian carp (""Carassius gibelio"") are now considered different species. Goldfish were introduced to Japan in the 16th century and to Europe in the 17th century. Koi, though, were developed from common carp in Japan in the 1820s. Koi are domesticated common carp (""Cyprinus carpio"") that are selected or culled for color; they are not a different species, but a subspecies, and will revert to the original coloration within a few generations if allowed to breed freely. The length of a koi can average up to about 3.28 feet. On average they"
"Fresh, ripe Scotch bonnets can change from green to yellow to scarlet red; however, other varieties of this pepper can ripen to orange, yellow, peach, or even a chocolate brown. Scotch bonnet Scotch bonnet, also known as bonney peppers, or Caribbean red peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is native to the Caribbean islands and Central America. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However, completely sweet"
"mm. Disc large, cushion-like, with 5 globose lobes. 1 fertile stamen (rarely 2), 2 mm long. The ripe fruit is yellowish in colour and with a red flush. It has the shape of a mango, ovoid, slightly flattened, with a small beak, up to 6.5 x 5 x 4 cm, and a thin skin. When ripe, which is when it falls of the tree, it is very juicy and fluid with soft, thin, fibres. The yellow pulp has a pleasant sweet taste, but is slightly acid when unripe. Hard endocarp with longitudinal veins, 5 x 2.5 by 3 x 12"