A type of peppery condiment or seasoning made from dried chiles, traditionally used in Mexican and Central American cuisine.
From Spanish and Nahuatl origins, related to 'chile' or 'chili.' The term reflects the influence of indigenous Mesoamerican ingredients on Spanish and later English culinary vocabulary.
Chilte represents the culinary fusion where Spanish colonizers encountered indigenous chiles and created new words for spice blends—it's a language snapshot of cultural exchange in the Americas!
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