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Cryptantha is a genus of flowering plants in the borage family, Boraginaceae. They are known commonly as cat's eyes and popcorn flowers (the latter name is also used to refer to the closely related genus Plagiobothrys, [1] and members of the subtribe of Amsinckiinae). [2] They are distributed throughout western North America and western South ...
ទឹកត្រី (tɨk trəy) Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [ 1 ][ 2 ]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Houttuynia cordata is a herbaceous perennial plant that can grow to 0.6–1 m (2 ft 0 in – 3 ft 3 in), spreading up to 1 m (3 ft 3 in). [2][1] The proximal part of the stem is trailing and produces adventitious roots, while the distal part of the stem grows vertically. The leaves are alternate, broadly heart-shaped, 4–9 cm (– in) long and ...
Scoville scale. 50,000–175,000 SHU. Piri piri (/ ˌpɪriˈpɪri / PIRR-ee-PIRR-ee), often hyphenated or as one word, and with variant spellings peri-peri (/ ˌpɛriˈpɛriː /) or pili pili, [ 1 ] is a cultivar of Capsicum frutescens from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern ...
Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by ...
Cholula Hot Sauce. Water, peppers (árbol and piquin), salt, vinegar, spices and xanthan gum (product label, 2010) 500–1,000 [1] Chapala, Jalisco, Mexico. 85 mg of sodium per 5 g serving (3% DV) Crystal Hot Sauce [2] Aged red cayenne pepper, vinegar, salt (product label, 2009) Mid-City New Orleans, New Orleans, Louisiana, US.
Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire -type sauce. It is similar to a brown sauce (British Isles), and can include a fish sauce, tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery ...
Worcestershire sauce or Worcester sauce[1] (UK: / ˈwʊstər (ʃər)/ ⓘ WUUST-ər (-shər)) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.