Cayenne pepper. Ground, hot red chilli. They are tapered and contain twice as much capsaicin as red peppers, which is why they provide so much heat to food. Chillis are often available in dried or powdered forms. Colour is not necessarily a guide to the heat, which is measured in Scoville units (named after Wilbur Scoville). Generally speaking the scale goes from small and pointed, with thin skins, having the most heat through to large and blunt having the least. The greatest heat is contained in the membranes and seeds.
A round pork liver sausage containing chopped spinach or Swiss chard, onions, garlic, parsley, bound with egg and wrapped in caul fat. It is served hot or cold in southern France. It is also a variety of olive and one stomach of a calf.
A hut in the mountains of the Pays Basque. It is used by shepherds for shelter and for making some cheeses.
A variety of mild white onion similar to a leek, sliced and eaten raw in salads. Mainly available in Provence.
Ceviche. Usually this is raw fish marinated or pickled in seasoned lime juice with onions but not otherwise cooked. It is often confused with escabeche cerviche.
