A tropical, evergreen climbing plant native to India, known for producing small, round, spicy fruits that are harvested and dried to be used as a common seasoning in various cuisines.
A plant belonging to the Piperaceae family, characterized by its green stems, oval-shaped leaves, and flowering spikes, which yields berries that are processed for their aromatic and pungent flavor.
A spice derived from the dried fruit of a perennial vine, often used to enhance the flavor of dishes, indicating a culinary staple that adds heat and complexity to various global cuisines.
Example:
コショウを入れすぎたね。
A common seasoning combination used in cooking and at the dining table, consisting of finely ground salt and peppercorns that enhances the flavor of various dishes.
The act of applying a mixture of salt and pepper to food to improve its taste during meal preparation or serving.
A type of condiment made by grinding unripe yuzu fruit, chili peppers, and salt, commonly used in Japanese cuisine to enhance the flavor of dishes such as hot pots, salads, and sashimi, particularly popular in Oita Prefecture.
A spicy, tangy paste that combines the aromatic zest of yuzu citrus with the heat of chili peppers, often employed in various Japanese dishes to provide a distinctive flavor that balances heat and citrus notes.
A unique seasoning blend from Kyushu, traditionally created by mixing green yuzu, fresh chili peppers, and salt, known for its vibrant taste that complements a wide range of foods including grilled meats and seafood.