Achiote (AH-chee-OH-tay) a paste made from the annato seed
Adobo (ah-DOH-boh) a spiced tomato-based sauce used, most famously, for chipotles
Ahumado (AH-hue-MAH-doh) Sp. smoked
Aji (ah-HE) 1: chiles of the bacaatum species heat:5-8/10 2: in parts of South America; a term used for all chiles
Amarillo (AH-mah-REE-oh) Sp. yellow
Anaheim (AN-uh-HIME) 1: a variety of annuum species, usually processed in its green form, named for the growing area where it gained popularity. Scholars at The University of New Mexico disavow the name ‘Anaheim’ and have re-categorised it as ‘Chile New Mexico’. heat: 1-4/10 2: the prime growing region which is now Disneyland
Ancho (AHN-choh) literally ‘broad’ or ‘wide’ ancho is the ripened red and dried form of Chile Poblano heat:0-3/10
Annato (ah-NAHT-oh) a seed spice with a somewhat nutty flavour; also used as a pigment due to its staining red/orange colour
Annuum (AN-you-um) literally ‘growing only one season’ (this designation is, actually, incorrect as varieties within this species can live many years given the proper conditions) the most widely cultivated of the five domesticated species of genus:capsicum; pod types within the species include bells (a.k.a. capsicum), Jalapeños and New Mexico
Arroz (ah-ROHSZ) Sp. rice
Asada (ah-SAH-dah) Sp. grilled
Asadoro (AH-sah-DORE-oh) Sp. 1: a barbeque 2: a grill cook
Baccatum (bah-KAY-tum) one of the five domesticated species of genus:capsicum; also referred to as ‘aji’
Bebidas (beh-BEE-dahs) Sp. beverages
Bell a pod type of the annuum species named for its bulky, expanded shape; most commonly referred to as ‘capsicum’ in Southeast Asia heat: 0-2/10
Bhut Jolokia see: Naga Jolokia
Blanco (BLAHN-coh) Sp. white
Borracho (boh-RAH-choh) Sp. drunken; also: marinated or soaked in liquor
Buffalo Wings a particular preparation of chicken wings, not bison, which originated at the Anchor Bar in Buffalo, New York
Burrito (buh-REE-toh) literally (sometimes disturbingly) ‘little donkey’; any variety of meats, beans, cheese or rice rolled into a wheat tortilla; see also: enchilada
California a variety of the New Mexico pod type, annuum species heat:1-3/10
Canario (cah-NAR-ee-oh) literally ‘canary’ a colloquial name for Chile Rocoto alluding to its likeness to little birds in a tree heat: 5-8/10
Capsaicin (kap-SAY-sin) (adherents to the British way of things may add a syllable) the chemical compound which is the "heat" of chiles; detectable by mammals in concentrations as low as 1 in 16 MILLION!
Capsicum (KAP-sih-CUM) from the Greek kapto “to bite” 1: the genus to which all chiles belong 2: a term specified to mild bell peppers in Southeast Asia
Carne (KAR-nay) Sp. meat, most commonly referring to beef
Carne Asada (KAR-nay ah-SAH-dah) literally ‘grilled meat’ the classic preparation of this distinct dish calls for a choice beef grilling steak (usually skirt) marinaded in lime juice, garlic, chiles and cumin
Carnitas (kar-NEE-tahs) literally ‘little meats’ this presentation is the Mexican version of a ‘mixed grill’
Cascabel (CASS-cah-BELL) literally ‘rattle’ a variety of annuum species named for the rattlesnake-like sound of loose seeds shaken in the dried pods heat: 5-7/10
Cayenne (kai-ENN) a variety of annuum species common in Cajun cooking and other American South’n cuisines heat: 5-8/10 though milder ‘beauty varieties’ have been developed for supermarket sales
Cerveza (sehr-VAY-suh) Sp. beer
Chilaca (chill-AH-kah) the fresh form of Chile Pasilla heat:1-4/10
Chile Sp. (CHEE-lay) Eng. (CHILL-ee) 1: the pod and plant of genus: capsicum 2: a South American country shaped like a long chile. see also: Joel craps on about semantics
Chiles Rellenos (CHEE-lays ray-YAY-nohs) a preparation of chiles (usually New Mexico or Ancho/Pobalno) stuffed with cheese and fried
Chili (CHILL-ee) the rich stew of Texas cattle trail origin containing meat, onions, sometimes tomatoes or beans but, always, chiles. see also: Joel craps on about semantics
Chili con Carne (CHILL-ee konn KAR-nay) literally ‘chili with meat’
Chili Powder, with this distinct spelling, is a blended seasoning for chili; the rich Texas stew. The basic components are: dried chiles, cumin, coriander (seed), garlic and Mexican oregano
Chilli (CHILL-ee) the anglicised spelling referring to both chile and chili see also: Joel craps on about semantics
Chiltepin (CHILL-teh-pinn) literally ‘flea chile’ a pod type of the annuum species, variety: aviculare harvested, almost exclusively, from wild plants. Elongated pod forms of Chiltepin are usually referred to as ‘Tepin’
Chimichanga (CHIMM-ee-CHONG-ah) as literally as anyone can tell ‘thingamajig’ a burrito sealed tightly, then fried in oil
Chimichurri (CHIMM-ee-CHURE-ee) an Argentinian sauce for grilled meats made with chiles, lemon juice, garlic, parsley and red wine vinegar
Chinense (chin-EN-see) literally ‘from China’ (this designation is, actually, incorrect as the species originated in South America’s Amazon basin) one of the five domesticated species of genus:capsicum; pod types within the species include Habañeros, Scotch Bonnets and Trinidad
Chipotle (chih-POAT-lay) 1: a ripened-red, then smoke dried Jalapeño 2: in parts of Mexico; any smoked chile
Chorizo (choh-REE-soh) a pork sausage made with garlic and red chiles
Cilantro (sill-AHN-troh) coriander leaf. In The Americas ‘coriander’ almost always refers to the seed spice
Comal (coh-MALL) Sp. a heavy cooking pan
Costeño (cohs-TAIN-yoh) a red and stubby variety of Chile de Arbol heat: 5-8/10
Cotija (coh-TEE-ah) a simple Mexican cheese similar to feta in texture but with a mild flavour
Datil (DAY-till) literally ‘edible date’ a variety of Chinense species grown in Florida heat: 5-8/10
de Arbol (DAY arr-BOHL) literally ‘of the tree’ this chile of the annuum species is used, almost exclusively in its dried form heat: 5-8/10
Diablo (dee-AH-bloh) Sp. devil
Dorset Naga see: Naga Jolokia
Dulce (DOHL-say) Sp. sweet
Enchilada (EN-chih-LAH-dah) any variety of meats, beans, cheese or rice rolled into a corn tortilla; see also: burrito
Epasote (EPP-ah-SZOH-tay) a seasoning herb often used with frijoles
Fataali (FAT-ahl-LEE) literally “deadly one’ a variety of Chinense species grown in Central Africa heat: 8-10/10
Flauta (FLAU-tah) literally ‘flute’ meats or cheeses rolled into a corn tortilla to form a thin cylinder, then fried
Frijoles (free-HOH-lays) Sp. haricot beans
Frutescens (FRUE-tuh-sens) one of the five domesticated species of genus:capsicum; varieties within the species include Tabasco and the Brazilian Malagueta
Genus (JEE-nuss) one of the sub-categories in the scientific nomenclature of living things. see also: taxonomy
Guacamole (GWAH-cah-MOHL-ay) literally ‘avocado mixture’ guacamole can be as simple as avocados, garlic and lemon juice or contain varied ingredients such as: salsa (or any of salsa’s component parts), chiles, spices or sour cream
Guajillo (gwah-HEE-oh) a slightly brown, smaller and somewhat warmer cultivar of Chile New Mexico. Primarily used in sauces, Guajillo is one of the most common chiles in northern and central Mexico heat: 2-4/10
Habañero (HAH-bahn-YARE-oh) literally ‘from Havana’ (this designation is, actually, incorrect. Habañero is a land race from Mexico’s Yucatan Peninsula) a variety of Chinense species containing some of the hottest chiles on earth heat: 8-10/10
Harissa (har-RISS-uh) a North African seasoning paste made from chiles, cumin and coriander seed
Hatch the legendary Valley of Green Chiles in New Mexico. The use of the name ‘Hatch’ signifies that chiles were actually grown in this region.
Heat Scale
The Chile Mojo Heat Scale TM is a peculiar mix of scrupulous experimenting, science, and best guesses. As production, testing, crops and tastes vary; we can't certify manufacturers' 'scoville' claims or anyone's perception of ‘hot’ or ‘not’.
3/10 About as low as you can go and still call it "hot sauce" Use the popular condiment Tabasco Pepper Sauce (rated here at 3/10) to calibrate your heat receptors
5/10 The threshold most people will never cross. But then, you're not average, are you? Every step from here is like adding five degrees onto a windless day in January.
9/10 This is some serious heat!
10/10 The pivotal point of the whole scale. This spot is reserved for THE HOTTEST SAUCES CAPABLE OF BEING PRODUCED WITHOUT CONCENTRATES. Namely, sauces containing 80 per cent or more pure Habañero or similarly piquant chile. These sauces measure somewhere in the neighbourhood of a SCORCHING 250,000 S.H.U.
11/10 Eleven? Out of ten? Yes, the frontier pioneered by Nigel Tufnel in1984 is an integral part of the scale. Enter the realm of the "super-hots" where concentrates of capsaicin supply heat levels beyond belief.
Nothing above this level is considered a "sauce". Such products should be
used only when diluted or as an ingredient in cooking.
When producers supply a claim of S.H.U. we can apply a scientific approach. EACH NUMERAL advanced adds 25,000 S.H.U., roughly the concentration of a hotter-end Jalapeño.
640/10 THIS IS THE PINNACLE!! At 16,000,000 S.H.U. the only substance with this rating is PURE CRYSTALINE CAPSAICIN. To give an idea of potency; the (former) World Record holding "Hottest Spice on Earth"; the Habañero Red Savina, bone dry, contains a mere 3.6% capsaicin.
Hominy (HOMM-in-ee) corn kernels soaked in a lime (calcium carbonate) solution to loosen the hull and ‘puff’ the kernel. Hominy is commonly used in Mexican soups and is the primary ingredient in South’n American ‘grits’
Hottest chile see: Naga Jolokia
Huevos (HWAY-vohs) Sp. 1: eggs 2: (vernacular) testicles
Jalapeño (HAHL-ah-PAIN-yoh) literally ‘from Xalapa’ (a city in southern Mexico where the Jalapeño is no longer commercially grown) a pod type of annuum species, Jalapeños are North America’s most popular chile as well as having the distinction of being the first chile in space. Many varieties exist ranging from mild supermarket & ballpark nacho bred cultivars to piquant heirloom strains. Jalapeños are typically used in their green form but mature to a bright red or, even, purple colour when pods are exposed to sunlight. heat: 2-7/10
Jerk a distinct Jamaican-style blend of seasonings comprised of Scotch Bonnet chiles, pimento (allspice) nutmeg, thyme, ginger and tamarind
Jett a word to separate Jerk and Joel
Joel craps on about semantics
There are many ways to spell the name of our pungent pod with controversy and contradictions abound. You may notice I’ve gone with these spellings throughout the site:
c-h-i-l-e for the plant and fruit of genus: capsicum
c-h-i-l-i for the rich stew of Texas origin
c-h-i-l-l-i as politeness dictates with things named by Brits or Aussies
Here’s why:
I hail from the U.S. where, with a shaky consensus, the spelling is as above. It’s not my aim to trumpet the correctness of America. In fact; I try to avoid using the ambiguous term ‘peppers’ to describe chiles.
In my years in Australia I’ve given in to most of the other language differences. I practise substituting s’s for z’s and endeavour to add the extraneous u into words. In conversation I’ll even say things like tomahto and have been working on that friendly ‘hello kiss’ (go left, remember, go left).
But I just can’t give in with chiles, tortillas or other classic foods. Perhaps if my passion was for Indian food I would insist on calling chiles ‘mirch’ or, if Thai, I would use ‘prik’ (okay, probably not ‘prik”). We’ve allayed the English rules for pizzas, croissants and lasagne; why not for indigenous American foods?
CULTURE
When a group continually lives in a particular area or, with a land feature, they get to name it. I like to think of the big rock as ‘Uluru” and the big hill as ‘Denali’. The same goes for food which is taken in and proliferated by a culture.
The word ‘chile’ has survived from the ancient Nahuatl language pretty well (with some variances). The first change/addition to this name was, of course, to give it a spelling with European letters as the Nahuatl had no writing system. The Spanish were the natural first translators. With Spanish grammatical rules ‘c-h-i-l-e’ has the pronunciation ‘CHEE-lay’; exactly as it was spoken by the indigenous population. Spanish is still the most common language among those who have had chiles in their diet and ritual for thousands of years.
Generations of North Americans changed the anglo pronunciation to ‘CHILL-ee’ yet, with frequent variation, kept the Spanish spelling. English scholars then adopted the American pronunciation but changed the spelling to fit their own grammatical rules. The result is ‘chilli’; the accepted spelling through much of the British Commonwealth.
Now, I don’t consider the English scholars to be wrong, I just think my spelling is slightly more correct (as well as serving to distinguish pods from stew). You may spell chilly any way you want and I’ll likely work out what you’re talking about. So far most Aussies have also been gracious about my diction with only one phone call to correct us in over five years.
Land race chiles (in our case) which have developed distinct characteristics from many years of cultivation in a particular area
Lard rendered fat from pork
Loco (LOH-coh) Sp. crazy
Locoto (loh-COH-toh) see rocoto
Maize (MAYZ) the name for corn among indigenous American populations
Manzana (mahn-ZAH-nah) literally ‘apple’ alluding to the shape of particular pubescens species grown in Mexico, also called ‘Manzano’ and ‘Canario’ heat 6-9/10
Manzano (mahn-ZAH-noh) see Manzana
Masa (MAH-sah) a starch corn preparation wherein the corn has been soaked in a lime (calcium carbonate) solution to loosen the hull, then dried and stone-ground. Masa is the base ingredient for corn tortillas, tamales and chips
Mexican Oregano L. gravolens is a form of wild marjoram with an earthy flavour quite distinct from its sweet Mediterranean cousins. Substitution with garden-variety oregano is the most common faux pas by chefs reading Mexican recipes
Mirasol (MIHR-ah-SOHL) literally ‘sun-loving’ this may be a description of any chile whose pods point upward OR varied specific chiles named by the locals
Mixtamal (MIX-tah-mahl) a preparation of corn masa where the hulls are removed by mashing the still-wet soaked kernels
Mole (MOH-lay) literally ‘mixture’ moles may contain widely varied ingredients but always end up as a spice-concentrated sauce. The most famous of these concoctions is Mole Poblano, featuring a hint of cocoa and up to 100 other ingredients
Mole Poblano (MOH-lay poh-BLAH-noh) literally ‘mixture of the people’ Mole Poblano has been named ‘The National Dish of Mexico’. Classic presentation calls for pan-fried turkey cutlets simmered in this complex sauce, then topped with toasted sesame seeds and sliced spring onions.
Mojo (MOH-joh) 1: a guttural, yet spiritual, energy 2: (MOH-hoh) Sp. a wet-n-sloppy chunky sauce featuring chiles 3: (MOH-joh) an acronym for ‘Morgen and Joel’; proud proprietors of the Chile Mojo store in Adelaide, South Australia
Morita (moh-REE-tah) 1: a medium-smoked chipotle, the most commonly used in chipotles en adobo 2: sometimes refers to a dried Chile Serrano
Mulato (moo-LOT-oh) literally ‘medium-brown’ or ‘mixed’ the mulato is a dried variety of Ancho/Poblano which ripens to a brown, almost black colour heat: 0-3/10
