Red pepper (US: sweet red bell pepper)er. The large varieties are used as a vegetable and can be used either cooked or raw. Other varieties are smaller, long, with a pointed tip and filled with pungent seeds. They are used for seasoning, either dried or fresh. These peppers are not so strong in flavour as the chilli or cayenne pepper.
Chepiche. A herb with a slightly whispy similarity to tarragon in appearance, used traditionally in Oaxaca with black beans or in heavenly sopa de guias. It is usually added raw and may be served as a salad. It is a relation of papaloquelite.
Gherkin (US: dill pickle).
