"has been pointed out that pesto is essentially a combination of flavourful leaves, oily nuts, hard cheese, olive oil, garlic, salt and lemon juice; any ingredients meeting this description can produce a pesto-like condiment. ""Pesto alla siciliana"", sometimes called ""pesto rosso"" (red pesto), is a sauce from Sicily similar to ""pesto alla genovese"" but with the addition of tomato, almonds instead of pine nuts, and much less basil. ""Pesto alla calabrese"" is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste. Outside Italy, the household name ""pesto"" has"
"became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, ""The New York Times"" mentioned an imported canned pesto paste. In 1946, ""Sunset"" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,"
"Pistou Pistou (Provençal: ""pisto"" or ""pistou"" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, ""pistou"" means ""pounded"". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou"
"are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pasta, mixed with pesto, has become a well-known dish in the majority of countries today, with countless recipes being posted online for ""pesto pasta"". It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes. Pesto comes in a variety of recipes, some traditional and some modern, as the very noun ""pesto"" is a generic term for anything that is made by pounding. The original ""pesto alla genovese"", the quintessential pesto recipe, is made"
"ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour. Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in Dangriga. Traditional Panamanian hot sauce is usually made with ""Aji Chombo"", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on"
"for the main river that intersects the city of Santiago, the Rio Mapocho (Mapocho River). Catalan workers made a simple sauce (salsa) with cilantro, oil, vinegar and salt, called Pebre for its main ingredient the ají. The term ""pebre"" refers, in Spain, to a sauce made of vinegar, pepper, saffron, clove, and other spices... In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. Pebre Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may contain also chopped tomatoes. Pebre is most commonly"
"""Gremolata"", a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ""ossobuco alla milanese"". In England, parsley sauce is a roux-based sauce, commonly served over fish or gammon. Root parsley is very common in Central, Eastern, and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles, and as ingredient for broth. In Brazil, freshly chopped parsley () and freshly chopped scallion () are the main ingredients in the herb seasoning called (literally ""green aroma""), which is used as key seasoning for major Brazilian"
"melts in a hot liquid (like in the pistou soup, for instance), it does not melt into long strands. Pistou Pistou (Provençal: ""pisto"" or ""pistou"" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, ""pistou"" means ""pounded"". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"Pickled pepper A pickled pepper is a ""Capsicum"" pepper preserved by pickling, which usually involves submersion in a brine of vinegar and salted water with herbs and spices, including peppercorns, coriander, dill, and bay leaf. Common pickled peppers are the banana pepper, the Cubanelle, the bell pepper, sweet and hot cherry peppers, the Hungarian wax pepper, the Greek pepper, the serrano pepper, and the jalapeño. They are often found in supermarkets alongside pickled cucumbers. Pickled sliced jalapeños are also used frequently for topping nachos and other Mexican dishes. These peppers are a common ingredient used by sandwich shops such as"
"Pearà Pearà (Veronese dialect term, literally ""peppered"") is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. It is served exclusively together with bollito misto, making ""Lesso e pearà"" (""lesso"" is Venetian for ""bollito""), a typical dish unique to Verona and its surroundings. Preparation of pearà is closely linked to that of ""lesso"", from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs (carrot, onion and celery); the complete recipe also includes calf's head and oxtail. Pearà requires a long, slow cooking; for"
"Gumbo Gumbo () is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the ""Holy Trinity"" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Louisiana French, which may have derived the name from a source such as the Choctaw word for filé (""kombo""). Gumbo can be made with or without okra or"
"and pesto is the absence of pine nuts in pistou. Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish ""soupe au pistou"", which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving. Gruyère cheese is used in Nice. Some regions substitute Parmesan cheese. In Liguria, Pecorino, a hard sheep's milk cheese from Sardinia or Corsica is used. Whatever cheese is used, it is preferred that it not be a ""stringy"" cheese, so that when it"
"say harissa is only ""real"" if it contains black cumin rather than chilies, which are not native to the region. Other common spices include cumin or cumin seeds, garlic, caraway seeds, coriander seeds, and paprika or smoked paprika. A recipe for the sauce includes red chili peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer"
"Sometimes, chopi leaves are added to anchovy-salt mixture to make herbed fish sauce, called ""chopi-aekjeot"". In Japan, the thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle, to use with suribachi. The husks are used medicinally. In traditional Chinese medicine it finds uses similar to the ""hua jiao"" or Sichuan pepper In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of ""sanshō"". It is an ingredient in , and the ""toso"" wine served ceremonially. The pungent taste derives from sanshool and sanshoamide. It also contains aromatic oils geraniol,"
"or dried fruits. Butter and clarified butter (also known as smen) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products. Most regions in the Middle East use spices. Typically, a stew will include a small amount of cinnamon, nutmeg, cloves, cumin, and coriander. Black pepper is common, and chili peppers are used occasionally, especially as a separate sauce or as a pickle."
"through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ""pestle"". Strictly speaking, ""pesto"" is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, ""pesto alla genovese"" (""Genoese pesto"") remains the most popular pesto in Italy and the rest of the world. Pesto is thought to have two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made"
"it would become very difficult to untangle Spanish cooking from chiles. Ground chiles, or paprika, hot or otherwise, are a key ingredient in chorizo, which is then called picante (if hot chile is added) or dulce (if otherwise). Paprika is also an important ingredient in rice dishes, and plays a definitive role in squid Galician style (""polbo á feira""). Chopped chiles are used in fish or lamb dishes such as ""ajoarriero"" or ""chilindrón"". ""Pisto"" is a vegetarian stew with chilies and zucchini as main ingredients. They can also be added, finely chopped, to ""gazpacho"" as a garnish. In some regions,"
"Pebre Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may contain also chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In Brazil, a similar sauce can be found by the name of Vinagrete (which is less hot than Pebre due to the lack of peppers in it). This sauce is one of the most popular sauces in Brazilian churrascadas. In Mexico they also use a similar sauce called"
"In 17th century Britain, it was recommended as a flavoring for salt fish. It can also be made into a sauce for eating with roast lamb or salad. Early European settlers brought the herb to the New World to use as a garlic type flavoring, and as a good source of vitamins A and C. Its traditional medicinal purposes include use as a diuretic. The herb was also planted as a form of erosion control. Today, the chopped leaves are used for flavoring in salads and sauces such as pesto, and sometimes the flowers and fruit are included as well."
"Tortello amaro di Castel Goffredo The Tortello amaro di Castel Goffredo (""Castel Goffredo's bitter tortello"") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua. It is named for the presence ""balsamita"" filling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg, sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand,"
"as an ornamental plant. The essential oil is used as a perfume ingredient, but the plant has other culinary and medicinal uses. Lemon balm is used in some toothpastes. Lemon balm is used as a flavouring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is a common addition to peppermint tea, mostly because of its complementing flavor. Lemon balm is also paired with fruit dishes or candies. Additionally, it can be used in fish dishes and is the main ingredient in ""lemon balm pesto"". Its flavour comes from"
"consists of crushed garlic, olive oil, salt, black pepper, dry or fresh orégano brujo, citrus juice or vinegar or a mix of both citrus and vinegar. More widely used on the island is a dry mix, ""adobo seco"". It is easier to prepare and has a long shelf life. ""Adobo seco"" consists of garlic powder, onion powder, salt, black pepper, dry ""orégano brujo"", and sometimes dried citrus zest. Adobo is a typical dish of Peruvian cuisine, specifically in the area of Arequipa. This is a dish of pork marinated in spices and vegetables, which are cooked in a clay pot"
"and nuts. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. For example, the Cypriot version of pastitsio (locally known as ""macaronia tou fournou"" or ""makarna fırında"") contains very little tomato and generous amounts of mint. The same is true of ""keftedes"" or ""köfte"" (meatballs), which are sometimes laced with mint to provide a contrast with"
"as a vegetable elsewhere. Some traditional vegetable-based dishes are pisto manchego, ""pipirrana"" (a salad of onion, tomato, and cucumber), ""asadillo de la Mancha"" (roasted red peppers), and ""gazpacho viudo"". The ""berenjenas de Almagro"" are a variety of small aubergines that are grown in Almagro, Ciudad Real. These are seasoned and pickled according to a traditional recipe and usually eaten as a snack or side dish. A common ingredient found in almost all local dishes is garlic. A local sweet pepper, the ñora, is also a main ingredient of many dishes. There are many local meat dishes, which consist primarily of"
"hot or cold. Lettuce is a primary ingredient, and several types of lettuce can be used, such as butter lettuce, cos lettuce, Boston lettuce, romaine lettuce, green leaf lettuce and iceberg lettuce, among others. The lettuce may be chopped, torn, shredded or sliced into ribbons. Additional ingredients may include, but are not limited to, chicken stock, beef stock, cream, milk, wine, lemon juice, egg or egg yolk, meats, rice, potato, greens, sorrel, watercress, Swiss chard, escarole, peas, parsley/dried parsley, bread crumbs, onion, shallot, garlic, salt and pepper, among others. Some preparations purée all of the ingredients together, and some preparations"
"or cottage cheese and eggs. Peppers are also the main ingredient in the traditional tomato and pepper dip ""lyutenitsa"" and ""ajvar"". They are in the base of different kinds of pickled vegetables dishes, ""turshiya"". Peppers are also used widely in Italian cuisine, and the hot species are used all around the southern part of Italy as a common spice (sometimes served with olive oil). ""Capsicum"" peppers are used in many dishes; they can be cooked by themselves in a variety of ways (roasted, fried, deep-fried) and are a fundamental ingredient for some delicatessen specialities, such as ""nduja"". Capsicums are also"
"a common ingredient in some of the dishes that comprise a meze. Aleppo pepper The Aleppo pepper ( / ALA-LC: ""fulful Ḥalabī"") is a variety of ""Capsicum annuum"" used as a spice, particularly in Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, it starts as pods, which ripen to a burgundy color, and then are semi-dried, de-seeded, then crushed or coarsely ground. The pepper flakes are known in Turkey as pul biber, and in Armenia as Haleb biber. The pepper is named after Aleppo, a long-inhabited city along the Silk Road in northern Syria, and is grown"
"is also a traditional and common ingredient in many Iranian dishes. Persian hogweed (""golpar""), which grows wild in the humid mountainous regions of Iran, is used as a spice in various Iranian soups and stews. It is also mixed with vinegar into which lettuce leaves are dipped before eating. Some other common spices are cardamom—made from the seeds of several ""Elettaria"" and ""Amomum"" plants, shevid—an annual herb in the celery family Apiaceae, mahleb—an aromatic spice made from the seeds of ""Prunus mahaleb"", and limu amani—lime that has lost its water content. There are also several traditional combinations of spices, two"
"Lecsó Lecsó (, ; ; Czech and Slovak: ""lečo""; ; ; ) is a Hungarian thick vegetable ragout or stew which features explicitly yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat or sunflower oil. Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech, Slovak and Croatian cuisine and is also very common in Poland, Austria, and Israel. Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October"
"E (10% DV), and provides no other nutrients in significant content. 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"". The most common variety used for making paprika is ""tomato pepper"", sometimes with the addition of more pungent varieties, called ""chili peppers"", and cayenne pepper. In many languages, but not English, the word ""paprika"" also refers to the plant and the fruit from which the spice is made. Although paprika is"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"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"". The most common variety used for making paprika is ""tomato pepper"", sometimes with the addition of more pungent varieties, called ""chili peppers"", and cayenne pepper. In many languages, but not English, the word ""paprika"" also refers to the plant and the fruit from which the spice is made. Although paprika is often associated with Hungarian cuisine, the peppers from which it is"