Explore: Cuisine (piments)

vegetables green bell pepper (piment doux), onion, and celery are called "the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined

African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely

‹ The template Culture of France is being considered for merging. › French cuisine is the cooking traditions and practices of France. In the 14th century

The Espelette pepper (French: piment d'Espelette French pronunciation: [pi.mɑ̃ dɛs.pə.lɛt] ; Basque: Ezpeletako biperra) is a variety of Capsicum annuum

The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It

Asia and ultimately reached central Europe through the Balkans. European cuisines in which paprika is a frequent and major ingredient include those of Hungary

Liberian cuisine refers to the cuisine of Liberia. It is centered on rice, cassava, plantain, yam, tropical fruits and vegetables (potatoes, greens, cassava

African cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. The various cuisines of

cuisine of Mauritius is shaped both by the island's tropical location and by the cultural diversity that characterizes the country. Mauritian cuisine

Canadian Chinese cuisine (French: Cuisine chinoise canadienne) is a cuisine derived from Chinese cuisine that was developed by Chinese Canadians. It was