Cooking Dictionary Results

C

Chili; Chili (Chile) Pepper; Hot Pepper - the fruit of various plants of the capsicum family; a chile can have a mild to fiery hot flavor (caused by the capsaicin in the pepper's placental ribs) with undertones of various fruits or spices. A fresh chile is usually yellow, orange, green or red, and its shape can range from thin, elongated and tapering to conical to nearly spherical; a dried chile, which is sometimes referred to by a different name than its fresh version, is usually more strongly flavored and darker colored.

Chiles Rellenos - hot green peppers stuffed with cheese and dipped in batter and fried.

Chilled - a food that has been refrigerated, usually at temperatures of 30 to 40*F(-1 to +4*C).

Chipotle - a dried, smoked jalapeño; this medium-sized chile has a dull tan to dark brown color with a wrinkled skin and a smoky, slightly sweet, relatively milk flavor with undertones of tobacco and chocolate.

Chippolata - common name for a tiny sausage, this originally described a garnish of chestnuts, glazed vegetables, and small sausages.

Chitterlings - part of the small intestine of a pig, cooked.

Chives - An herb and member of the onion family (Allium schoenprasum), with long, slender, hollow, green stems and purple flowers; have a mild onion flavor and are generally used fresh, although dried, chopped chives are available; also know as Chinese chives, flowering chives and kucha.

Chocolate - roasted, ground, refined cacao beans used as a flavoring, confection or beverage.

Chocolate, white - a confection made of cocoa butter, sugar and flavorings; does not contain cocoa solids.