very hot red peppers; usually long and thin; some very small krzyżówka

Stan w Meksyku Przyprawa z bardzo ostrej papryczki Przyprawa z papryczek miażdżonych z solą Sos z bardzo ostrych czerwonych papryczek Bardzo ostry sos meksykański z czerwonej papryki Ostra przyprawa z jednej z odmian papryki Ostry sos na bazie jednej z odmian papryki chili Sos na bazie ostrej papryki Ostra przyprawa z papryczek miażdżonych z solą Bardzo ostry sos z papryki chili Bardzo ostry sos otrzymywany z jednej z odmian papryki chili Bardzo ostry sos, składnik m.in. koktajlu Krwawa Mary Ostry sos Ostra przyprawa, której nazwa pochodzi od jednego ze stanów Meksyku Ostry sos otrzymywany z jednej z odmian papryki chili

acid red or yellow cherry-like fruit of a tropical American shrub very rich in vitamin C large sweet fleshy tropical fruit with a terminal tuft of stiff leaves; widely cultivated sweet aromatic grape used for raisins and wine fuzzy brown egg-shaped fruit with slightly tart green flesh flesh of mostly Pacific food fishes of the genus Sarda of the family Scombridae; related to but smaller than tuna fresh leaves (or leaves preserved in vinegar) used as seasoning a thick paste made from fermented soybeans and barley or rice malt; used in Japanese cooking to make soups or sauces the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped cubes of meat or seafood cooked in hot oil and then dipped in any of various sauces cheeselike food made of curdled soybean milk very wide flat strips of pasta spaghetti served with a tomato sauce pasta in the form of long strings a sandwich in which the filling is rolled up in a soft tortilla a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll a boneless steak cut from the tenderloin of beef a longitudinal slice or boned side of a fish Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream small turnover of Indian origin filled with vegetables or meat and fried and served hot