- back to the 1950s and 1960s, at a time when hot (meaning here ****y or
peppery) food was in
vogue in
Roman cuisine. The dish has been
celebrated several...
-
Chalciporus piperatus,
commonly known as the
peppery bolete, is a
small pored mushroom of the
family Boletaceae found in
mixed woodland in
Europe and...
- basil, thyme, and geranium, as well as in some
Syrah wines. It
imparts a
peppery aroma. Siebert,
Tracey E.; Wood, Claudia; Elsey,
Gordon M.; Pollnitz, Alan...
-
These plants are
related to
garden cress and mustard,
noteworthy for a
peppery,
tangy (pungent) flavor. The name
Nasturtium comes from the
Latin nasus...
- It is
commonly known as the
peppery milk cap,
pepper milkcap,
peppery Lactarius,
peppery milk mushroom,
white peppery milk-cap, or
other similar names...
-
cress is
genetically related to
watercress and mustard,
sharing their peppery,
tangy flavour and aroma. In some regions,
garden cress is
known as mustard...
-
Scrobicularia plana, the
peppery furrow s****, is a
bivalve mollusc belonging to the
family Semelidae.
Although Scrobicularia plana is the only species...
-
between spinach and
water chestnuts but is
slightly sweeter, with a
mildly peppery undertone. The
green leaves have a
stronger flavor than the
white bulb...
- from the cap. Many
species emit a
fruity aroma and
often have a
mildly peppery taste.
Chanterelles are
found in Eurasia,
North America, and Africa, typically...
- Its
scent is
described as "slightly
peppery with a hint of nutmeg" and
flavor as "slightly nutty,
sweet and
peppery". The
color of
annatto comes from various...
