TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

Sliced or cubed marinated raw fish or seafood, often served over rice.  3, record 1, English, - poke

Record number: 1, Textual support number: 1 OBS

The Hawaiian term "poke" translates as "chop up in small pieces."  2, record 1, English, - poke

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Mets d’origine hawaïenne, généralement servi dans un bol, traditionnellement composé de morceaux de poisson cru mariné, de légumes(avocat, concombre, oignon vert, radis, etc.) d’un féculent(riz, vermicelles, etc.) et de condiments(soya, sésame, piment, etc.).  1, record 1, French, - pok%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

A plant of the family Malvaceae.  5, record 2, English, - wax%20mallow

Record number: 2, Textual support number: 2 OBS

turk's-cap; Turk's cap; turkscap: common names also used to refer to several other species of plants.  6, record 2, English, - wax%20mallow

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Plante de la famille des Malvaceae.  2, record 2, French, - hibiscus%20piment

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Potassium deficiency may produce a tip burn, but more often this is a reaction to heat, common in potatoes and particularly in lettuce, which shows marginal browning of leaves and small brown or black spots in tissues near larger veins.  2, record 3, English, - tip%20burn

Record number: 3, Textual support number: 1 OBS

tip burn: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 3, English, - tip%20burn

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Ce type de maladie(cœur noir) affecte aussi d’autres cultures maraîchères comme la tomate et le piment(pourriture apicale), la laitue(brûlure de la pointe). [Maladies de la tomate et du céleri, p. 25]  2, record 3, French, - br%C3%BBlure%20de%20la%20pointe

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

Relating to its form.  2, record 6, English, - red%20cluster%20pepper

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A genus of tropical American aromatic trees (family Myrtaceae) having large coriaceous pinnately veined leaves, small cymose flowers, and 1 to 6 pendulous ovules.  2, record 7, English, - pimenta

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Arbre de l'Amérique tropicale, très odoriférant, à grandes feuilles opposées coriaces, à nombreuses fleurs disposées en cymes à l'aisselle des feuilles supérieures.(Les fruits, bacciformes, sont employés comme condiment sous les noms de «quatre-épices, piment âcre, toute-épice, poivre de la jamaïque». Famille des myrtacées.  2, record 7, French, - pimenta

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

So named because of their resemblance to cherries, red cherry peppers are deep orange to bright red at maturity. Nearly spherical, slender long stems hold these cherrylike beauties proudly above the foliage of the plant. Ranging from mild to fairly hot, some are quite sweet. They may be small or large and either erect or pendent. Producing smooth rich dark green leaves, this lovely plant is often grown as an ornamental, as well as for its fiery fruit. Cherry peppers are never dried.  3, record 9, English, - hot%20cherry%20pepper

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Piment cerise(assez doux, 1-3, parfois brûlant, 6-7). Comme le fruit auquel il ressemble, il est parfois d’un beau rouge écarlate, avec une chair épaisse. En principe, plus sa couleur est claire(rosé ou jaune pâle), moins il est fort. On le trouve surtout en Hongrie et en Europe de l'Est. Souvent conservé dans du vinaigre, il est utilisé dans les salades et les salsas.  1, record 9, French, - piment%20cerise

Record number: 9, Textual support number: 1 OBS

En forme de cerise de 3,7 cm (1 1/2 pouce) de diamètre. Fruit vert foncé devenant écarlate. Saveur très piquante. Plant de 65 à 72 cm (26 à 29 pouces) et très productif.  3, record 9, French, - piment%20cerise

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

chili pepper: The genus is generally considered to contain only one species, Capsicum frutescens, with many varieties. ... The chili pepper (C. f. longum) bears long, tapering, usually pungent, red or yellow fruits, 4 to 10 inches (10 to 25 cm) in length. Dried chili peppers are ground to make cayenne pepper, or red pepper, seasoning.  2, record 10, English, - long%20redpepper

Record number: 10, Textual support number: 1 OBS

A long red, or yellow variety of Capsicum frutescens with a sharp, pungent flavor, used in flavoring, condiments etc. It is the source of cayenne pepper.  3, record 10, English, - long%20redpepper

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Piment. Fruits de diverses plantes de la famille des Solanées, dont les principaux sont :[...] Le piment frutescent [...] originaire d’Amérique, appelé aussi piment enragé ou poivre de Cayenne [...]  1, record 10, French, - poivre%20de%20Cayenne

Record number: 10, Textual support number: 1 OBS

Poivre long :«Poivre long» est donné par QUENC comme synonyme de «piment enragé», mais d’après LAGAS, il s’agit d’une autre espèce. Aucune autre source française n’ a pu confirmer ou infirmer cette synonymie.  6, record 10, French, - poivre%20de%20Cayenne

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A Mexican dish made from avocado pears mixed with onions, tomatoes, chili peppers and seasoning.  2, record 14, English, - guacamole

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 DEF

Préparation à base de purée d’avocat, de tomate, d’oignon, d’épices et de piment.  2, record 14, French, - guacamole

Record number: 14, Textual support number: 1 OBS

Cuisine mexicaine.  2, record 14, French, - guacamole

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Salsa espesa que se prepara con aguacate molido o picado, al que se agrega cebolla, tomate y chile verde.  1, record 14, Spanish, - guacamole

Record number: 14, Textual support number: 1 OBS

Cocina mexicana.  2, record 14, Spanish, - guacamole

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

Ingredients: lake herring or cisco, carp, pike, tomatoes, mushrooms, onions, cereals, sugar, oil, starch, salt, green pepper, lemon juice, seasoning. Eaten cold or hot as an hors-d'œuvre or as a main dish.  1, record 15, English, - fish%20creolette

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

Composition : Corégone ou cisco, carpe, brochet, tomates, champignons, oignons, céréales, sucre, huile, fécule, sel, piment, citron, assaisonnement. Se consomme froid ou chaud, comme hors-d’œuvre ou plat principal.  1, record 15, French, - cr%C3%A9olette%20de%20poisson

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

A short, tapering chile with a thick flesh, a moderately hot, green vegetal flavour and a dark green colour ...  5, record 16, English, - jalape%C3%B1o

Record number: 16, Textual support number: 1 OBS

They're available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes.  6, record 16, English, - jalape%C3%B1o

Record number: 16, Textual support number: 2 OBS

A red version is also available; it is a green chile that has been allowed to ripen ...  5, record 16, English, - jalape%C3%B1o

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Piment relativement doux d’origine mexicaine, vendu frais, séché ou mariné [et qui] devient rouge lorsqu'il est mûr.  3, record 16, French, - piment%20jalape%C3%B1o

Record number: 16, Textual support number: 1 CONT

[...] le jalapeño est considéré comme assez doux -- entre 2 500 et 5 000 unités Scoville. Il a une peau lisse et une chair épaisse, et il est surtout utilisé dans les salsas ou comme accompagnement pour les viandes.  4, record 16, French, - piment%20jalape%C3%B1o

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 CONT

El jalapeño (de la familia de la planta llamada Capsaicuma) deriva sus picantes del capsaicún [...] tiene forma de un cono, estrecho en la punta, redondo no puntiagudo. Mide aproximadamente de 6 a 8 cm de largo y 3 a 5 cm de ancho. Su color es verde oscuro, de suave textura, cáscara gruesa y pulposa [...]  1, record 16, Spanish, - jalape%C3%B1o

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

An herb sauce, native to Argentina, that is served over grilled red meat [and that] generally consists of water, salt, garlic, parsley, oregano, pepper, red chile, lemon zest, white-wine vinegar, and extra-virgin olive oil.  2, record 17, English, - chimichurri

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

Les grillades sont accompagnées de salades et souvent d’une sauce(chimichurri) à l'oignon, ail, piment, vinaigre, persil et huile assez relevée.  2, record 17, French, - chimichurri

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 CONT

El condimento típico del asado es el chimichurri, que es una especie de salsa sabrosa que se compone de diferentes especias y vegetales naturales (ajo, pimiento rojo, perejil, orégano, ají, tomillo, cebolla y laurel), mezclados con agua, vinagre, azúcar, sal y aceite.  1, record 17, Spanish, - chimichurri

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

A small savory pie from Spain and South America.  2, record 18, English, - empanada

Record number: 18, Textual support number: 1 OBS

Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavoured with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough ...  2, record 18, English, - empanada

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

En Espagne et en Amérique du Sud, tourte, pâté en croûte ou chausson farci à la viande ou au poisson, au maïs tendre ou au fromage.  2, record 18, French, - empanada

Record number: 18, Textual support number: 1 CONT

Au Chili et en Argentine, les empanadas sont des petits pâtés en croûte(non moulés) [...] fourrés de viande hachée, de raisins secs, d’olives et d’oignons, épices de piment, de paprika et de cumin. On les sert en hors-d’œuvre ou comme amuse-gueule, toujours brûlants, très souvent avec du vin.  2, record 18, French, - empanada

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 CONT

La empanada consiste en una envoltura de masa rellena de variados ingredientes, que por su facilidad para comerla (se lo hace con las manos y no requiere de cubiertos), es consumida en todo lugar y ocasión. Especie de pastelito, puede hornearse o freírse (en forma tradicional o souflé), y su relleno más común es de carne picada (o cortada a cuchillo en algunas regiones), que se la combina con cebolla, huevo, aceitunas y/o pasas de uva. Existen variados rellenos, además de la carne vacuna, como ser: pollo, jamón y queso, humita (choclo y salsa blanca), queso y cebolla, espinaca, atún, etc.  2, record 18, Spanish, - empanada

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

A potent paste made of reconstituted dried cayenne peppers, pounded with salt, garlic, coriander, and herbs, then mixed with olive oils.  2, record 19, English, - harissa

Record number: 19, Textual support number: 1 CONT

Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes.  3, record 19, English, - harissa

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

Offerte surtout en purée et parfois en poudre, la harissa est utilisée comme assaisonnement au Moyen-Orient et en Afrique du Nord. [...] On prépare la harissa à partir de petits piments rouges, de piment de Cayenne, de légumes, d’huile de colza [ou d’olive], d’ail et d’herbes telles la coriandre et la menthe, d’épices dont le carvi, et parfois plus d’une vingtaine d’autres épices. La harissa est très piquante. Elle agrémente les potages, les viandes, les poissons, les ragoûts et le riz.  2, record 19, French, - harissa

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

Chloroacetophenone used as tear gas for riot control ...  2, record 20, English, - CN%20gas

Record number: 20, Textual support number: 1 CONT

CN gas, or chloroacetophenone or phenacyl chloride, is a substance used as a riot control agent. ... It was investigated, but not used, during the First and Second World Wars, and was used by United States forces in Vietnam. Because of its greater toxicity, it has largely been supplanted by CS gas. CN is still supplied to paramilitary and police forces in a small pressurized aerosol can known as "Mace" or tear gas. Its use has fallen by the wayside as pepper spray works faster and disperses more quickly than CN.  3, record 20, English, - CN%20gas

Record number: 20, Textual support number: 1 OBS

Like CS gas, this [CN gas] irritates the mucous membranes (oral, nasal, conjunctival and tracheobronchial). Sometimes it can give rise to more generalized reactions such as syncope, temporary loss of balance and orientation. More rarely, cutaneous irritating outbreaks have been observed and allergic contact permanent dermatitis.  3, record 20, English, - CN%20gas

Record number: 20, Textual support number: 2 OBS

[Chemical] formula: C₈H₇ClO  3, record 20, English, - CN%20gas

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Les gaz lacrymogènes les plus courants sont les irritants oculaires CS, CN, CR et l'irritant respiratoire «piment OC» en aérosol.  3, record 20, French, - gaz%20CN

Record number: 20, Textual support number: 2 CONT

Bien qu’aucune manifestation n’ait été filmée, la police nous démontre l’usage des gaz CN et CS afin de contenir la foule et de maîtriser les émeutes.  4, record 20, French, - gaz%20CN

Record number: 20, Textual support number: 1 OBS

Le CN provoque le larmoiement, l’irritation des yeux et des sensations de brûlure cutanée. Ses principaux effets sur les yeux sont le larmoiement et la photophobie (sensibilisation à la lumière).  2, record 20, French, - gaz%20CN

Record number: 20, Textual support number: 2 OBS

formule chimique : C₈H₇ClO  5, record 20, French, - gaz%20CN

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

Weston Electroniks Ltd is launching an aerosol-based self-defence system called CAP-STUN. A single burst can incapacitate an assailant for 30 to 50 minutes. This self-defence spray blinds the assailant and throws him into paroxysms of coughing.  2, record 21, English, - Cap%2DStun

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

Commercialisée sous la marque Cap-Stun, la nouvelle arme [...] contient de l'oléorésine capsicum, un produit extrait de plusieurs variétés de piment, dont le poivre de Cayenne.  1, record 21, French, - Cap%2DStun

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

... CR ... Newer riot control irritant developed in England in 1962 by the British chemists Higginbottom and Suchitzsky. About 5 times more effective than CS [and] much less toxic than CS. CR is not used in its pure form (a yellow powder) but dissolved in a solution of 80 parts of propylene glycol and 20 parts of water to form a 0.1-percent CR solution. It is used in solution as a riot control agent. Eye pain, discomfort and excessive tearing occur with sometimes painful sensitivity to strong light or temporary blindness. Symptoms can persist for 15 to 30 minutes. Dubbed "fire gas" by the media because of the burning sensation it caused to the skin of rioters when used in Northern Ireland from 1973-1974. Authorized U.S. Army use in 1974.  3, record 22, English, - CR%20gas

Record number: 22, Textual support number: 2 CONT

CR gas or dibenzoxazepine ... is an incapacitating agent and a lachrymatory agent. ... CR is a pale yellow crystalline solid with a pepper-like odour. It is slightly soluble in water and does not degrade in it. CR is usually presented as a microparticulate solid, in the form of suspension in a propylene glycol based liquid. Contrary to its common name, it is not actually a gas but is solid at room temperature.  1, record 22, English, - CR%20gas

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Les gaz lacrymogènes les plus courants sont les irritants oculaires CS, CN, CR et l'irritant respiratoire «piment OC» en aérosol.  2, record 22, French, - gaz%20CR

Record number: 22, Textual support number: 2 CONT

Le gaz CR a été découvert en 1962 au Royaume-Uni, où il est aujourd’hui stocké aux côtés du gaz CS et d’autres agents. Il serait six fois plus irritant que le gaz CS et 30 fois plus que le gaz CN; c’est un puissant irritant cutané.  3, record 22, French, - gaz%20CR

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Kimchee; kimchi. This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. It's made of fermented vegetables such as cabbage or turnips that have been pickled before being stored in tightly sealed pots or jars and buried in the ground ... It will keep indefinitely in the refrigerator.  2, record 23, English, - kimchi

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 DEF

Plat d’accompagnement à base de légumes(le choux chinois étant le légume de prédilection) assaisonnés avec de la poudre de piment et d’autres épices puis fermentés dans de la saumure.  1, record 23, French, - kimchi

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

The sweet pepper was popular in Spain and was referred to as "pimientos" to describe the red coloration and sweet taste. ... The fruit of a pepper plant is classified as a berry with colors ranging from green, yellow, red, purple, black, brown, white and orange. Green is an immature fruit, yet commonly eaten this way, and as the fruit matures it changes color. Color changes in most commercial cultivars are green to red, green to yellow or green to orange.  2, record 24, English, - sweet%20pepper

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 DEF

Variété de piment dit «doux», utilisé comme légume, cuit ou cru, bien qu'il s’agisse d’un fruit.  2, record 24, French, - poivron

Record number: 24, Textual support number: 1 CONT

Le poivron se distingue des piments forts par sa grosseur; sa couleur (verte, orangée ou rouge) varie selon le degré de maturité. [...] On en distingue trois variétés, [...] Le poivron carré, dit aussi «poivron d’Amérique» [...] Le poivron de Valence, d’origine espagnole [...] Le poivron des Landes, toujours vert [...]  2, record 24, French, - poivron

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

The best known sweet peppers are the bell peppers, so-named for their rather bell-like shape. They have a mild, sweet flavor and crips, exceedingly juicy flesh. When young, the majority of bell peppers are a rich, bright green, but there are also yellow, orange, purple, red and brown bell peppers. The red bells are simply vine-ripened green bell peppers that, because they've ripened longer, are very sweet. Bell peppers vary from 3 1/2 to 5 1/2 inches long and from 2 1/2 to 4 inches wide.  2, record 25, English, - bell%20pepper

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Le poivron se distingue des piments forts par sa grosseur. (...) On en distingue trois variétés [...] Le poivron carré, dit aussi «poivron d’Amérique», à quatre lobes bien marqués, possède une pulpe charnue, épaisse et très douce, plus parfumée quand il est bien coloré (jaune ou rouge).  4, record 25, French, - poivron%20d%26rsquo%3BAm%C3%A9rique

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

A pungent blend of cumin and ground coriander seed and turmeric and other spices.  2, record 26, English, - curry%20powder

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

cari, carry, curry : Condiment indien composé de piment, safran, poivre et autres épices pulvérisées.  2, record 26, French, - poudre%20de%20cari

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

... pipped Amaya for the Indian Restaurant of the Year award - in recognition for its outstanding haute Indian cuisine ...  2, record 27, English, - haute%20Indian%20cuisine

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

La «haute cuisine indienne» n’ emporte jamais le palais, un excès de piment éliminerait brutalement les goûts délicats et subtils de ces mets sophistiqués.  1, record 27, French, - haute%20cuisine%20indienne

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

Generally, three grades of vanilla are used in food and beverages. The highest grade is called fine vanilla or legitimate vanilla. The pods are thin, eight to 12 inches long, very black in color with a shiny surface coated in givre. Second-best is woody vanilla or bastard vanilla. These pods are five to eight inches long, reddish-brown in color with a dull surface. Vanillon places last among the grades. Vanillon has soft brown pods that are flat and thick. They are frequently partly opne and rarely show any signs of givre.  1, record 28, English, - vanillon

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

Le punch chante les épices aux parfums enivrants des îles : vanille, vanillon, cannelle, gingembre, piment de cayenne, bois d’Inde, anis [...]  1, record 28, French, - vanillon

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

In Mexican cookery, a pungent red pepper, often pickled and eaten as an appetizer or added to meat stews, sauces, etc.  2, record 29, English, - chipotle

Record number: 29, Textual support number: 1 OBS

Chipotle is a fiery red-ripe jalapeno smoked to a wrinkled brown over banana leaves and dried into a pungent seasoning.  3, record 29, English, - chipotle

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

Le chipotle est le piment jalapeno rôti utilisé comme condiment dans la cuisine mexicaine.  1, record 29, French, - chipotle

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 CONT

El chile chipotle es un chile jalapeño rojo, maduro, seco y ahumado [...] Derivado de una palabra del dialecto Azteca que significa humo [...]  2, record 29, Spanish, - chipotle

Record 30,  Textual support,  English

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 DEF

Salsa de saveur incendiaire grâce au piment mexicain(jalapeño, lorsque frais, et chipotle, séché) et au piment serrano.  1, record 30, French, - pico%20de%20gallo

Record 30,  Textual support,  Spanish

Record number: 30, Textual support number: 1 DEF

Salsa que se prepara con jonocostle o tuna agria, cebolla y chile.  1, record 30, Spanish, - pico%20de%20gallo

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 OBS

Related to the plant Capsicum annuum, Capsicum frutescens.  1, record 31, English, - dry%20chili

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Se rapportant au végétal Capsicum annuum, Capsicum frutescens.  1, record 31, French, - piment%20sec

Record 31,  Textual support,  Spanish

Record number: 31, Textual support number: 1 OBS

Relativo a la planta Capsicum annuum, Capsicum frutescens.  1, record 31, Spanish, - chile%20seco

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 OBS

Made from a type of red chilli pepper said to be native to Cayenne in French Guyana, other seeds, salt and spices are often added to the powder in its commercial form. It is very pungent and thus should be used sparingly. It is used in curries, white sauces, soups, stews, with smoked fish, oysters, shrimps, whitebait and cooked cheese.  4, record 32, English, - cayenne%20pepper

Record number: 32, Textual support number: 2 OBS

Not to be confused with the spice of the same family called "Chilli" or Chili" which is a type of red pepper made from dried ground or flaked chili peppers [often called chilli powder and used in making Chili con carne].  5, record 32, English, - cayenne%20pepper

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 CONT

Relever un mets d’une pointe de cayenne.  4, record 32, French, - piment%20de%20Cayenne

Record number: 32, Textual support number: 1 OBS

Cayenne : Poivre rouge, préparé à partir de piments desséchés et réduits en poudre, de saveur très piquante, utilisé comme condiment.  4, record 32, French, - piment%20de%20Cayenne

Record number: 32, Textual support number: 2 OBS

[...] l’appellation poivre rouge est à éviter.  5, record 32, French, - piment%20de%20Cayenne

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  French

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

Related to the plant Capsicum annuum, Capsicum frutescens.  1, record 35, English, - fresh%20chili

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Se rapportant au végétal Capsicum annuum, Capsicum frutescens.  1, record 35, French, - piment%20frais

Record 35,  Textual support,  Spanish

Record number: 35, Textual support number: 1 OBS

Relativo a la planta Capsicum annuum, Capsicum frutescens.  1, record 35, Spanish, - chile%20fresco

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 DEF

A tropical American herb family Solanaceae, used as a salad plant and in condiments.  2, record 36, English, - chili%20pepper

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 OBS

Le mot "piment" désigne à la fois la plante, la gousse, la graine, les épices et les condiments qui en sont tirés.  3, record 36, French, - piment%20du%20Chili

Record number: 36, Textual support number: 2 OBS

Catégorie de piments forts.  1, record 36, French, - piment%20du%20Chili

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

The dried unripe fruits of a small, tropical, evergreen tree, Pimenta officinalis, of the myrtle family (Myrtaceae) ...  1, record 37, English, - allspice

Record number: 37, Textual support number: 1 OBS

Allspice is so named because its flavor resembles that of a combination of cloves, cinnamon, and nutmeg.  1, record 37, English, - allspice

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

Le poivre anglais ou piment de la Jamaïque est le fruit du Pimenta officinalis(Myrtacées), arbre toujours vert croissant aux Antilles et cultivé surtout à la Jamaïque. On l'appelle également toute-épice parce qu'il possède une saveur aromatique et piquante qui rappelle la girofle, la muscade, le poivre et la cannelle.  1, record 37, French, - piment%20de%20la%20Jama%C3%AFque

Record number: 37, Textual support number: 1 OBS

[Le nom officiel français est] piment de la Jamaïque. Il [...] est souhaitable que disparaissent du commerce des appellations aussi imprécises que toute épice et quatre-épices.  5, record 37, French, - piment%20de%20la%20Jama%C3%AFque

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  French

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 OBS

The name means, literally, "hot mixture", and is applied to a combination of roasted spices (such as coriander seed, chilli and black pepper) ground into a powder. It is used as a basic flavouring for many Indian dishes. [From a written source]  2, record 39, English, - garam%20masala

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 OBS

Mélange d’épices tel que coriandre, poivre, piment, cardamome, cumin, gingembre, cannelle, clous de girofle et muscade. Se présente en poudre et s’utilise surtout dans la cuisine Indienne.  2, record 39, French, - garam%20masala

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 DEF

South-East Asian; Mixture of Chillies and spices or a relish of raw vegetables or fruit in spiced vinegar.  1, record 40, English, - sambal

Record number: 40, Textual support number: 1 OBS

Usually served as an accompaniment to rice and curried dishes, either as a condiment or as a side dish.  2, record 40, English, - sambal

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 DEF

Condiment indonésien fait de piment rouge d’oignon rapé, de citron vert, d’huile de vinaigre [...]  1, record 40, French, - sambal

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Rebel Fire Foods Inc. (Toronto, Ont.) is marketing a line of three sauces under the Rebel Fire brand.... Rebel Fire No.3 (a jamaican style pepper sauce using Scotch bonnet peppers).  3, record 41, English, - Scotch%20bonnet%20pepper

Record number: 41, Textual support number: 1 OBS

Shaped like a small lantern, usually light green and fiercely hot. Scotch bonnet is the term used in the West Indies.  2, record 41, English, - Scotch%20bonnet%20pepper

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 OBS

Petit poivron d’apparence fripée, de couleur rouge, qui se vend sur le marché.  2, record 41, French, - piment%20Scotch%20bonnet

Record number: 41, Textual support number: 2 OBS

Piment dont la saveur piquante se qualifie de «enragé».  1, record 41, French, - piment%20Scotch%20bonnet

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 OBS

Nomenclature on spices and condiments: Natural vegetable products or mixtures thereof, free from extraneous matter, used for flavouring, seasoning and imparting aroma to foods.  1, record 42, English, - pimento

Record number: 42, Textual support number: 2 OBS

The term applies equally to the product in the whole form or in the ground form.  1, record 42, English, - pimento

Record number: 42, Textual support number: 3 OBS

pimento: Term standardized by ISO.  2, record 42, English, - pimento

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

Nomenclature sur les épices : Produits végétaux ou mélanges de ceux-ci, exempts de matières étrangères, utilisés pour donner de la saveur et de l’arôme et pour assaisonner les aliments.  1, record 42, French, - piment%20type%20Jama%C3%AFque

Record number: 42, Textual support number: 2 OBS

Le terme est applicable à la fois au produit entier et au produit en poudre.  1, record 42, French, - piment%20type%20Jama%C3%AFque

Record number: 42, Textual support number: 3 OBS

Piment type Jamaïque : Terme normalisé par l'ISO.  2, record 42, French, - piment%20type%20Jama%C3%AFque

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 DEF

any of various bluntly conical thick-fleshed sweet peppers of European origin with a distinctive mild sweet flavor from the annual plant Capsicum annum.  4, record 43, English, - pimiento

Record number: 43, Textual support number: 1 OBS

The term "pimiento" comes from the Spanish for pepper.  4, record 43, English, - pimiento

Record number: 43, Textual support number: 2 OBS

"Pimientos" include the European paprikas, which provide the paprika of commerce, a powdered red condiment.  5, record 43, English, - pimiento

Record number: 43, Textual support number: 3 OBS

When these are canned they are sold as pimentos.  4, record 43, English, - pimiento

Record number: 43, Textual support number: 4 OBS

They should not be confused with pimento (allspice or Jamaica pepper).  6, record 43, English, - pimiento

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 DEF

Bonne variété productive, à fruits très beaux, gros, longs, cylindriques (16 cm. sur 6), très doux.  2, record 43, French, - piment%20doux%20d%26rsquo%3BEspagne

Record number: 43, Textual support number: 1 OBS

Type de poivron à peau épaisse.  3, record 43, French, - piment%20doux%20d%26rsquo%3BEspagne

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 OBS

Il ne faut pas confondre le poivron et le piment. Le poivron «green pepper» en anglais est gros, de couleur verte, rouge ou orange et est de saveur douce. Le piment «chili» est tout petit de couleur verte, rouge ou jaune et est très fort.  1, record 44, French, - piment%20rouge

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  French

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 OBS

Variété des piments doux.  3, record 46, French, - poivron%20long

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 DEF

any bacterial disease of plants marked by spotting of the infected part.  2, record 47, English, - bacterial%20spot

Record number: 47, Textual support number: 1 OBS

Dark, raised, scablike spots, 1/8 to 1/4 inch in diameter, appear on green tomatoes. The centers of the spots are slightly sunken. Dark, greasy, 1/8 inch spots occur on the older leaves, causing them to drop. (The Ortho Problem Solver, p. 774).  3, record 47, English, - bacterial%20spot

Record number: 47, Textual support number: 2 OBS

Bacterial spot of tomato and pepper. Xanthomonas vesicatoria (Doidge) Dowson. (Vegetable Diseases and Their Control, p. 528).  3, record 47, English, - bacterial%20spot

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 DEF

(...) maladie parasitaire de la tomate et du piment qui est causée par une bactérie Xanthomonas campestris pv. vesicatoria.(Maladies de la tomate et du céleri, p. 15).  2, record 47, French, - tache%20bact%C3%A9rienne

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 OBS

This is the variety known as the long, slender "Sweet Yellow Pepper".  3, record 48, English, - yellow%20banana

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 DEF

Piment jaune et doux de 13 à 15 cm(5 à 6 pouces) de longueur et ayant 5 cm(2 pouces) au collet. Plant court, compact et très productif. Les fruits sont d’un beau jaune ciré devenant rouge brillant à maturité.  2, record 48, French, - piment%20banane

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 OBS

Grown in Canada and the U.S., used as a substitute for green peppers.  1, record 49, English, - cubanelle

Record number: 49, Textual support number: 2 OBS

This frying type pepper is a must in many Mediterranean dishes. The fruit is an elongated and flattened yellowish green changing to red. Walls aren't particularly thick. (Penetree Garden Seeds, 1988 Seed Catalogue).  2, record 49, English, - cubanelle

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 OBS

Fruits allongés... Chair d’épaisseur moyenne, jaune-vert devenant rouge à maturité. Cultivar non hybride catégorie piment doux. Semences Laval, catalogue de 1988).  1, record 49, French, - cubanelle

Record 49,  Textual support,  Spanish

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 DEF

A kind of pickle made of chopped cucumbers etc.  1, record 50, English, - relish

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 DEF

Condiment anglo-saxon d’origine indienne, voisin du chutney, mais plus épicé. Les relishes sont des purées aigres-douces à base de fruits acides et de légumes additionnés de petits oignons au vinaigre, de cornichons, d’épices(gingembre, piment, cannelle, quatre-épices notamment) mijotés avec de la cassonade et du vinaigre. Ils accompagnent caris et plats exotiques, mais aussi steaks hachés, crudités et viandes froides.  2, record 50, French, - relish

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

Several species of mites cause problems in mushroom production. The mites are most commonly associated with the weed molds which act as their food sources. The most obvious is the red pepper mite.  1, record 51, English, - red%20pepper%20mite

Record 51,  Textual support,  French

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record 52,  Textual support,  French

Record number: 52, Textual support number: 1 OBS

Catalogue Perron, 1988.  1, record 52, French, - piment%20hybride%20Purple

Record 52,  Textual support,  Spanish

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 CONT

The Serrano chili is a green chili.  2, record 53, English, - green%20chili

Record number: 53, Textual support number: 1 OBS

Chili: The small hot-tasting pod, or fruit, of any of several varieties of pepper, used for seasoning ...  3, record 53, English, - green%20chili

Record number: 53, Textual support number: 2 OBS

... The varieties of garden peppers may be classified in two categories: Those with mild or sweet fleshed fruit, and those with hot or pungent-fleshed fruits. Within each of these groups is a remarkable range of sizes, shapes and colors of fruits. ... Chili, Pimiento, and Cayenne are varieties of hot peppers which are often dried ...  4, record 53, English, - green%20chili

Record 53,  Textual support,  French

Record number: 53, Textual support number: 1 CONT

Le piment vert ordinaire, assez fort, cultivé dans le Midi, se vend frais(...)  1, record 53, French, - piment%20vert

Record number: 53, Textual support number: 1 OBS

Piment : Plante de la même famille que la tomate et l'aubergine, découverte en Amérique par Christophe Colomb et décrite par les botanistes dès le début du XVIe siècle(...) Il existe de très nombreuses variétés de piments(...) sans compter le poivron, piment doux vendu comme légume frais(...)  1, record 53, French, - piment%20vert

Record number: 53, Textual support number: 2 OBS

Le mot "piment" désigne à la fois la plante, la gousse, la graine, les épices et les condiments qui en sont tirés.  1, record 53, French, - piment%20vert

Record 53,  Textual support,  Spanish

Record 54,  Textual support,  English

Record number: 54, Textual support number: 1 CONT

Mexican flavoured beef and cheese patty from Murry's Steaks is made from two specially seasoned beef patties, cheddar cheese and jalapeno and serrano peppers.  2, record 54, English, - Serrano%20pepper

Record number: 54, Textual support number: 2 CONT

The Serrano is more widely used in Mexico and the southwestern United States than any of the fresh chili-peppers, despite the popularity of the jalapeno. Jean Andrews, Peppers Domesticated Capsicums p. 110.  2, record 54, English, - Serrano%20pepper

Record number: 54, Textual support number: 1 OBS

A hot pepper also called serrano chili used in pickling, market and sauce. (Taken from Petoseed p. 27).  2, record 54, English, - Serrano%20pepper

Record 54,  Textual support,  French

Record 54,  Textual support,  Spanish

Record 55,  Textual support,  English

Record number: 55, Textual support number: 1 DEF

The finely ground pods of dried, ripe, sweet pepper. The strong, reddish orange powder is used in sausage and spice flavorings for baked goods ..., condiments, meats ..., and soups.  2, record 55, English, - paprika

Record number: 55, Textual support number: 1 CONT

Paprika [is the] Hungarian name for sweet pepper. Powder made from this pepper is ... used as a seasoning for goulash, the Hungarian national dish.  3, record 55, English, - paprika

Record number: 55, Textual support number: 2 CONT

Both paprika and paprika oleoresins are used as a red coloring.  2, record 55, English, - paprika

Record 55,  Textual support,  French

Record number: 55, Textual support number: 1 CONT

Paprika [...] [est le] nom hongrois du piment doux. [La poudre] de ce piment, rouge, de saveur très légèrement âcre, [...] [s’]emploie comme condiment et [...] est l'assaisonnement de la goulasch, le plat national hongrois, depuis la longue occupation turque.  2, record 55, French, - paprika