This generic term is still used today in Spain for all cultivars, though tiny
hot dried red peppers are occasionally called chiles.
Not exact matches
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon
dried thyme salt and
pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted
red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under
hot water 2 tablespoons chopped parsley rice to serve
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon
dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup
dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2
red onion, chopped 1/2 fresh jalapeno
pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite
hot sauce (I use Chalula)
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices of
red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground white
pepper 1 pinch of
red pepper flakes 1/8 cup of olive oil 1/8 cup
dry white wine A dash of your favorite
hot sauce
Sweet and
Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3
dried red chilis 1/2
red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon
dry mustard A pinch or two fresh ground
pepper A pinch cayenne
pepper or
red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash
hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt &
pepper, to taste 4 oz
dry wheat spaghetti 1 cup
red onion, diced 2 garlic cloves, minced 1/2 lb
hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed
red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)
1 medium onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup
dried red split lentils 1/2 head of cauliflower, chopped 1 tablespoon
dried garlic flakes 1 tablespoon sea salt fresh cracked black
pepper fresh parsley grape seed oil for frying 2 L
hot water
Small,
hot,
dried red Capsicum
peppers are sometimes also referred to as chilis, after the Nahuatl (Mexican) term used for the pungent pods on the other side of the Atlantic Ocean.
Hi Dave: I am ready to pick and
dry my Caribbean
red hot peppers.
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup
dried hot red chile
pepper pods, coarsely chopped 2 tablespoons Sichuan
pepper, crushed 1/4 cup plus two tablespoons
red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
2 tablespoons crushed black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered ginger 1 teaspoon
hot red chile powder 1 teaspoon fennel seed, crushed 1 teaspoon powdered nutmeg 1 teaspoon powdered allspice 1 teaspoon powdered cinnamon 1 teaspoon crushed malagueta
pepper 2 teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed
dried lavender 2 tablespoons crushed
dried rose buds
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in
hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Use a minced and seeded fresh
hot chili
pepper, such as jalapeño or serrano, in place of
dried hot red pepper flakes or sriracha sauce for a spicy scramble.
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped
red bell
pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other
hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (option
hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2 cups water 1/2 cup
dry bulgur wheat
Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (option
Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh
hot chile
pepper /
dried Thai chiles /
hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and
peppers * 12 oz.
Add
dried hot red pepper flakes and salt and
pepper to taste.
* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and
pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2
red bell
pepper, seeded and diced * 3 Tablespoons Mirasol sun
dried hot yellow
pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts * lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced
red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or
red bell
pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican
hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon
dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Add
dried hot red pepper flakes or Sriracha sauce if you'd like a spicier soup.
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from
dried Equivalent amount of frozen or fresh corn 1
red pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed, more you keep the
hotter the spice) 1/2
red onion diced 2 green onions sliced (white and green parts) 1 cup cooked
red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and
pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Pour the
hot soup into warmed bowls and garnish with
dried mint, cumin seeds,
red chilli
pepper slices and sour cream or yogurt.
Remove from the oven, and sprinkle with
dried hot red pepper flakes, or pass them around, if you haven't used spicy cheese.
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle
hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or
red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup
red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black
pepper to taste 2 teaspoon chipotle
hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell
pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black
pepper 1/4 tsp
dried thyme pinch of
red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups
hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
Other variations:
Dried or fresh herbs: thyme, rosemary, parsley, basil, mint Spices: cumin, coriander, cardamom, paprika, sumac Nuts: hazelnuts, almonds, pine nuts, walnuts Vegetables: carrot, bell
pepper, jalapeno, cucumber, zucchini, radish Fragrant things: dash of rosewater or pomegranate molasses
Hot things: hot sauce, harissa, sambal Canned things: artichokes, hearts of palm, beets, red peppers Sauce: yogurt, tah
Hot things:
hot sauce, harissa, sambal Canned things: artichokes, hearts of palm, beets, red peppers Sauce: yogurt, tah
hot sauce, harissa, sambal Canned things: artichokes, hearts of palm, beets,
red peppers Sauce: yogurt, tahini
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1
red pepper, chopped 1 green
pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of
dried oregano 2 tsp of cumin 2 tsp of
hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground
pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
For an additional interesting flavor, tuck a small
dried hot red pepper into each jar.
1/2 ounce
dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large
red bell
pepper, diced 1
hot chili
pepper (I used one
hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon
hot Hungarian paprika 1 tablespoon flour 1/4 cup
red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
6 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 pounds broccoli, cut into spears 1 cup Frascati or other
dry white wine 1 tablespoon
hot red pepper flakes Grated zest of 1 lemon Grated zest of 1 orange
Sprinkle with
pepper and / or
dried hot red pepper flakes if you'd like.
Heat Level: Extra
Hot Ingredients:
Hot Chile Pepper Blend (jolokia
peppers, scorpion
peppers, and
red 7 - pot
peppers), Water, Apple Cider Vinegar, Distilled Vinegar, Garlic, Cinnamon Whiskey, Sun -
dried tomatoes, Smoked Ghost Chile Powder,...
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon
hot red pepper flakes, or more to taste 1
red bell
pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons
dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
12 ounces prepared
hot chocolate (not too sweet) 2 tablespoons honey 1/2 teaspoon vanilla extract 2 jiggers
pepper vodka 2 tablespoons heavy cream Cayenne powder and cinnamon sticks for garnish Grated chocolate and
dried red chiles for garnish (optional)
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup
red onion, finely chopped 1 small
red bell
pepper, seeded and chopped Freshly ground black
pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp
dry thyme A few dashes of
hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
2 cups cooked, diced turkey meat (I used a mixture of white and dark meat) 3/4 cup coarsely chopped
red onion 3/4 teaspoon sea salt 1/8 teaspoon black
pepper 1 teaspoon
dried sage 1/2 teaspoon
dried thyme 1/4 cup chopped fresh parsley 2 eggs Dash of
hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.
You wrote to one guy, «
Hot red chile
peppers are
dried, ground, and pelletized.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell
pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large
red bell
pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon
hot Hungarian paprika, New Mexico chile powder, or ground cayenne
pepper 2 teaspoons salt 1 teaspoon freshly ground black
pepper 1 teaspoon
dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
Hot peppers are
dried and pelletized, then treated with hexane, which produces a dark
red oily compound — the oleoresin.
4 (5 - ounce)
red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black
pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell
pepper 1/2 cup finely chopped
red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup
dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon
dried basil 1/2 teaspoon ground cayenne
pepper 1 teaspoon
hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet
Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup
dried hot red chile
pepper pods, coarsely chopped 2 tablespoons Sichuan
pepper, crushed 1/4 cup plus two tablespoons
red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
Eighteen such varieties are displayed in my book,
Peppers of the World, and when
dried and ground make powders varying in color from yellow to deep
red and in pungency from nonpungent to medium -
hot.
Russians sometimes thread ripe -
red hot peppers onto strings, then hang them up to
dry in kitchen windows and on apartment balconies.
1 cup black beans 1 bay leaf 4 tablespoons vegetable oil 1/4 teaspoon ground cumin, or to taste 1/4 teaspoon
dried oregano, or to taste 1 clove garlic Pinch curry powder
Pepper and salt to taste 1/2 cup chopped onion 1/3 cup chopped
red bell
pepper 1 tablespoon Worcestershire sauce 1 teaspoon Lea & Perrins steak sauce Few drops Tabasco or other Louisiana
hot sauce 1 1/2 cups cooked rice
7
dried red New Mexican chiles, stems and seeds removed, or substitute 5 small
hot chiles like piquin 1 tablespoon ground paprika 2 tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh mint, optional 1 teaspoon salt 1 teaspoon freshly ground black
pepper
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell
pepper, chopped 1/2 medium
red bell
pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black
pepper 1 tbsp white
pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp
dried oregano 1 tbsp
dried thyme 2 tsp
dried basil 3 tbsp crushed
red chile
pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy
Hot Cubed
Hot Sauce
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons
red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used
dried ones from Kalystyans in NYC) * 1
red or green chile
pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite
hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
Korean food markets in the Dallas area carry many of the same products, although you might be surprised at the number, type, and variety available: cans of sweetened
red beans, big bags of frozen dumplings, whole heads of pickled garlic, jars of bright
red hot -
pepper paste, packages of
dried zucchini, giant fresh Korean pears the size of large grapefruits, fresh soy and mung bean sprouts, salted fish, several kinds of rice (from white to beige to black), and more types of packaged
dried noodles than you probably ever knew existed.