General Notes






  • dal: generally refers to split beans
  • sabut == whole
  • moong == mung
  • bangal == bengal


  • mung bean, green mung, green gram
    • whole bean, hull is green
  • green mung dal, split green gram
    • split bean with hull, hull is green and bean is yellow or orange.
  • mung dal, small yellow lentil
    • split hulled bean, bean is yellow or orange
  • masoor dal, red lentil
    • split hulled bean, bean is red
  • red gram dal, toor dal, split pigeon peas, tuvar dal, arhar dal
    • split and hulled, bean is yellow or gold
  • whole urad dal, black matpe bean, black gram, whole black lentil, kali/kaali dal, maa ki dal
    • whole bean, hull is black
  • urad dal, split matpe bean, split black gram, split black lentil
    • split hulled bean, bean is white
  • brown chickpeas, kala chana, bengal gram, desi chickpeas
    • whole bean, hull is brown
  • chickpeas, garbanzo beans, chana, chole, kabuli chana
    • whole hulled bean, bean is yellow
  • split chickpeas, chana dal, split bengal gram, split desi chickpeas
    • split hulled bean, bean is yellow
  • black-eyed peas, lobia, cow pea, chawli, raungi

Pressure Cooker


Cooking Oils

Oilve Oil

  • The "acidity" in olive oil is the result of the degree of breakdown of the triacylglycerols, due to a chemical reaction called hydrolysis or lipolysis, in which free fatty acids are formed. Acidity is measured in grams of oleic acid per 100 grams oil, commonly known as the Free Fatty Acidity (FFA) of the oil in percent.
  • Official Oilve Oil Designations:
    • Extra Virgin Oilve Oil: Unrefined. <= 0.8% oleic acid. Excellent Flavor.
    • Virgin Oilve Oil: Unrefined. <= 2.0% oleic acid. Good Flavor.
    • Refined Oilve Oil: Refined. <= 0.3% oleic acid. Acceptable Flavor
    • Olive Oil: A blend of virgin and refined oils. <= 1.0% oleic acid. Good Flavor. Sometimes called Pure Oilve Oil, Classic Oilve Oil, Light Olive Oil, or Extra-Light Oilve Oil.
  • Extraction methods
    • Cold Pressed: Mechanical extraction at low temperatures (< 120°F), results in unrefined oil. Oil may be subsequently refined.
    • Expeller Pressed: Mechanical extraction at higher temperatures (< 210°F), results in unrefined oil. Oil may be subsequently refined.
    • Chemical: Results in a refined oil.

High-Temp Oils (in order of preference)

  • Avocado Oil
  • Rice Bran Oil
  • Peanut Oil
  • Sunflower Oil

Oil Notes

Smoke Point Oil Omega 6:3 Ratio
225°F 107°C Canola Oil, Unrefined ?
Flaxseed Oil, Unrefined 1:4
Safflower Oil, Unrefined 133:1
Sunflower Oil, Unrefined 40:1
320°F 160°C Corn Oil, Unrefined 83:1
High-Oleic Sunflower Oil, Unrefined 40:1
Olive Oil, Extra Virgin (Unrefined) ?
Peanut Oil, Unrefined 32:1
Safflower Oil, Semi-Refined 133:1
Soy Oil, Unrefined 8:1
Walnut Oil, Unrefined 5:1
325°F 163°C Vegetable Shortening, Emulsified ?
330°F 165°C Hemp Seed Oil 3:1
350°F 177°C Butter 9:1
Canola Oil, Semi-Refined 2:1
Coconut Oil ?
Sesame Oil, Unrefined 138:1
Soy Oil, Semi-Refined 8:1
360°F 182°C Vegetable shortening ?
370°F 182°C Lard 11:1
390°F 199°C Macadamia Nut Oil 1:1
400°F 200°C Canola Oil, Expeller Pressed 2:1
Canola Oil, Refined 3:1
Walnut Oil, Semi-Refined 5:1
405°F 207°C Olive Oil, Extra Virgin (Unrefined) High Quality (Low Acidity) 13:1
410°F 210°C Sesame Oil 42:1
420°F 216°C Cottonseed Oil 54:1
Grapeseed Oil 676:1
Olive Oil, Virgin (Unrefined) 13:1
430°F 221°C Hazelnut Oil No Omega-3
Almond Oil No Omega-3
440°F 227°C Peanut Oil 32:1
Sunflower Oil 40:1
450°F 232°C Corn Oil, Refined 83:1
High-Oleic Sunflower Oil, Refined 39:1
Palm Oil 46:1
Palm Kernel Oil No Omega-3
Peanut Oil, Refined 32:1
Sesame Oil, Semi-Refined 138:1
Soy Oil, Refined 8:1
Sunflower Oil, Semi-Refined 40:1
460°F 238°C Olive Pomace Oil ?
468°F 242°C Olive Oil (Refined) ?
485°F 252°C Ghee (Clarified Butter) ?
490°F 254°C Rice Bran Oil 21:1
510°F 266°C Safflower Oil, Refined 133:1
520°F 271°C Avocado Oil 12:1

Chili Peppers

Chili Peppers Heat

  • pasilla chili: 250–4,000 SHU
  • Anaheim chile: 500-1,000 SHU
  • ancho chili: 1,000–2,000 SHU
  • poblano chili: 1,000-2,000 SHU
  • kashmiri chili: 1,000–2,000 SHU
  • pasilla chili: 1,000–3,999 SHU
  • cascabel chili: 1,500–2,500 SHU
  • guajillo chili: 2,500-5,000 SHU
  • jalapeno chili: 3,500-8,000 SHU
  • puya chili: 5,000-8,000 SHU
  • serrano chili: 10,000–23,000 SHU
  • arbol chili: 15,000-30,000 SHU
  • Sichuan (aka: facing heaven) chili: 30,000-50,000 SHU
  • cayenne chili: 30,000–50,000 SHU
  • pequin chili: 30,000–60,000 SHU
  • aji limo chili: 30,000-60,000 SHU
  • aji limo rojo chili: 50,000-60,000 SHU
  • Thai (aka: bird's eye) chili: 50,000-100,000 SHU
  • African birdseye chili: 100,000-225,000 SHU
  • scotch bonnet chili: 100,000-325,000 SHU
  • habanero chili: 100,000–350,000 SHU
  • red savina habanero chili: 350,000-580,000 SHU

Chili Pepper Names

  • bola chili: cascabel chili
  • Peruvian chili: aji limo (NOT aji limon) chili
  • Peruvian red chili: aji limo rojo chili
  • piri-piri chili: African birdseye chili
  • prik haeng chili: Thai chili

Dried and/or Smoked Chili Peppers

  • california chili: dried Anaheim chiles
  • chipotle chili: heavily smoked red-ripe jalapeno chili
  • morita chili: lightly smoked red-ripe jalapeno chili

Chavez Supermarket

  • ancho chili
  • arbol chili
  • puya chili
  • morita chili
  • chipotle chili
  • cascabel chili
  • guajillo chili
  • pasilla chili
  • california chili

Food Brands

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