- peppers.
Highly pungent tastes may be
experienced as unpleasant. The term
piquancy (/ˈpiːkənsi/) is
sometimes applied to
foods with a
lower degree of pungency...
- sauce, also
referred to as "red gravy",
creole tomato sauce, and
sauce piquant in New Orleans, is a
Creole cuisine,
Haitian cuisine, and New
Orleans cuisine...
-
Russian dressing is a
piquant American salad dressing consisting of mayonnaise, ketchup, and
other ingredients.
Russian dressing is
similar to Thousand...
-
Wilner Piquant (born 4
December 1951) is a
Haitian former international footballer with
Haitian club
Violette A.C. who was part of the
Haitian Squad at...
- semi-hard
cheese with
taste varying greatly from
provolone piccante (sharp,
piquant), aged for a
minimum of four
months and with a very
sharp taste, to provolone...
- The
peanuts are sold in the hull and
boiled with only salt or with a
piquant ****e
mixture such as Old Bay or Zatarain's. The
latter are
often called...
-
hydrolysis of
piperine Capsaicin, the
active piquant chemical in
chili peppers Allyl isothiocyanate, the
active piquant chemical in mustard, radishes, horseradish...
-
cuisine in Europe. This can
largely be
attributed to the use of
their piquant native ****e,
Hungarian paprika, in many of
their dishes. A mild version...
-
encountered several variations.
Clark described romesco as "a rich and
piquant purée made from
sweet dried Spanish peppers along with tomato, garlic,...
-
cheese (Bosnian: Suhi
dimljeni sir or
Dimljeni sir) is a type of very dry
piquant low-fat
smoked cheese originating from
Bosnia and Herzegovina. It is usually...
