Home > Cooking > Encyclopedia

	Encyclopedia
	Anaheim chile ammonium bicarbonate amontillado anadama bread Anaheim chile Anjou pear Anna potatoes Appenzeller cheese; Appenzell cheese Definition: [AN-uh-hime] Named after the California city, the generally mild Anaheim is one of the most commonly available chiles in the United States. It is usually medium green in color and has a long, narrow shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased fresh or canned and have a sweet, simple taste with just a hint of bite. Anaheims are frequently stuffed and commonly used in salsas. The dried red variety are those used for the decorative ristra, a long string (or wreath) of chiles. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?