Sentences with phrase «lamiya aji»

«There are two kinds of aji; but there is only one way of preparing it.

Aji or uchu, a Chile pepper with a very peculiar flavour (Capsicum frutescens, Lin.)

The gourds of aji, when thoroughly ripe, are cleansed of their coating of clay, tied up in suitable leaves, well secured by the fibre of the aloe, and much resemble when ready for market reeves of large onions, a dozen gourds making up one reeve of aji.

The aji pepper was introduced into India by Mrs. Clements Markham in 1801.

The Aji verde is long and pointed and is less piquant than the above varieties, but is deliciously perfumed and of a fine red color when ripe.

The Aji palpa is of a dark red, almost black when dried, and is used for coloring dishes, etc., since its piquant taste is barely perceptible; it grows to the length of about 4 inches.

«Aji - aji.

From snch houses no visitor was ever allowed to take his departure without carrying with him a supply of the latestmade aji: no traveller went to the capital or any of the coast towns hut he carried with him some of this excellent pepper as a present to the archbishop or bishop of the diocese, the ladies of Santa Rosa, or the good Fathers who once a year went long journeys to baptise the children, marry their parents, and otherwise maintain the influence and authority of the Church in the remote parts of the earth.

Delicious Aji from Peru.

The green sauce pictured is based on a Peruvian green aji sauce.

These pods are slightly smaller than the usual Aji Cristals but definitely as prolific if not even more prolific than the original one.

You can also add in ginger powder for a kick, but the traditional spice comes from aji amarillo chile peppers.

Lemon Drop represents hot, non-sweet, slightly lemon - flavored types of baccatum peppers (as opposed to sweet, low - heat or only moderately hot «Aji» — type baccatum peppers).

These are quite hot, and have the wonderful aroma of the mid-ripen Aji Cristal.

A moderately hot, delicious Aji from Peru's northern coastal valleys.

The pods have a fantastic flavor which could be compared to classical Aji Amarillo chili pepper.

It is similar to the Aji Amarillo but much sweeter, which is why it's called Sugar Rush.

It might be the only Peach colored Aji type we have ever seen.

The habanero pepper grows mainly on the Yucatan Peninsula in Mexico, where it is now thought to have originated, though it also grows in other hot climates including in Belize, in Costa Rica, in parts of the United States, and in Panama where it is known as the aji chombo.

One popular way to serve ceviche in many Latin American countries is with thinly sliced jalapeño peppers or aji amarillo (yellow chiles).

The traditional chili pepper used is the Aji Caballero.

There are Aji Omnicolor peppers in yellow, orange and purple, seven inch - long, bright red Aci Sivri, a Turkish cayenne, bright yellow Thai peppers, and Lantern chiles; bright orange peppers shaped like lanterns.

He received seed from an anonymous individual who called the seeds aji red and aji yellow.

The Spanish name for this spice is «aji»: it was formerly known under the name of Calicut pepper, and in Gerarde's time, nearly three centuries ago, it was sold here under the name of Ginnie pepper, and it still bears the name of Guinea pepper in France.

From there, diners can build their own bowl ($ 9.95 and up) by selecting a base of steamed white rice, quinoa or kale and then choosing from over 20 sauces and toppings including chipotle mayo, aji amarillo lime, crispy lotus, black radish and more.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

Allen Boatman, a friend who teaches horticulture in Tampa, Florida, sent me this photo of a variety of Capsicum baccatum that he calls «Aji Bird».

Guests can enjoy an accessibly priced three - course dinner beginning with a choice of raw bar platter (dressed oysters, jumbo shrimp and clams); calamari with smoked chili glaze; a chop salad with tangy balsamic dressing; salmon tartare with avocado, ponzu and aji amarillo; or crab cakes.

«Our attention to detail and processing allows us to capture the vibrant flavor, spiciness, and color of Aji Amarillo chili peppers.»

I doubled the teriyaki and vinegar and also added 1 Tbsp Aji Mirin (next time will use 2 Tbsp) for sweetness.

1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper

Aji Amarillo Pepper diced and puréed Indigenous to Peru, Aji Amarillo chili peppers mature to a deep orange color and have a unique fruity flavor with medium, mellow heat.

Previous post: White Fish Ceviche with Peruvian Aji Amarillo Peppers Marinated in Lime Juice and Ginger

Haven't made this dish as I have yet to find the recipe for Aji and I have no clue what it is.

For llindalu from Virginia, Click on the link for Aji listed in the «ingredient list» (it's bolded).

Marinated with a skewered mixture of oregano, cinnamon, cumin, beef heart, Aji panca paste, Stubb's Sticky Sweet Legendary BBQ Sauce and more, crack open the secret to full tables, and full stomachs, with these creatively cooked cinnamon spice cured eggs.

The Aji Amarillo peppers left a warm tingling sensation in my mouth that was so interesting and unique.

Pretty solid on its own, but the aji & guac make it phenomenal.

We made the Aji sauce and colombian guacamole and everyone loved it.

This recipe originally accompanied [Beer - Marinated Flank Steak with Aji and Guacamole](/ recipes / food / views / 353782).

The Aji and Guac were perfect accompaniments and I served with grilled onions and fresh red & yellow bell and anaheim peppers I grilled, seeded / skinned right before cooking the steak.

I loved the bright fresh taste of the Aji Sauce — I used mixture of both the red wine vinegar and lime juice.

I love the idea of using aji amarillo paste, though it's not easy to find.

I bought the Aji Amarillo Peppers, which are from Peru, at El Gaucho Latino Market in Redondo Beach, so I am ready to go.

The ingredients are similar; make the aji in the food processor first, scrape, then make the guacamole.

But my taste buds were still singing about the Aji Amarillo peppers, which left this dish pale in comparison.

You can find jarred aji amarillo paste at South American markets.

It's all bathed in the electric yellow glow of a sauce made with Peru's most common chile pepper, the aji amarillo.

I loved both sauces, but Mr H liked the aji much more than the guac - he sez the aji puts this combo on par with Nopalito.

Chef Mary Sue prepared two dishes: a Grilled Fish Taco with Cucumber Citrus Salsa, and a Ceviche with Aji Amarillo Peppers.