1.
Study on Antioxidation and Reducing Blood Lipid of Chilli Seed Oil
辣椒籽油抗氧化 降血脂保健功能研究
2.
A procedure of preparing the seeds oil of the red thin Cayenne pepper made in Shaanxi and Xinjiang by solvent extraction is described.
对陕西线椒籽和新疆线椒籽采取溶剂萃取 ,制取线椒籽油。
3.
Any of various condiments made from the more pungent varieties of Capsicum frutescens, such as cayenne pepper, tabasco pepper, and chili.
胡椒调料任何一种由味道较辛辣的辣椒制成的调味品，如胡椒粉、辣酱油和干辣椒
4.
Research on Biodiesel Productions from Chinese Prickly Ashseed (Zanthoxylum Bungeanum Maxin) Oil and Shuidonggua(Idesia Polycarpa Maxim .Var.vestita Diels) Oil;
花椒籽油和水冬瓜籽油制备生物柴油的研究
5.
Capsaicin is a kind of natural hot sauce separated and refined from capsicol extracted from chili.
辣椒精是从红辣椒果实中提取辣椒油，再经分离精制而得的一种天然的具有辣味的调味品。
6.
Add in cream, salt, pepper, Spanish paprika and fennel seeds, stir till cream comes to a boil then turn heat off.
加入忌廉、海盐、胡椒、西班牙辣椒粉及茴香籽，把忌廉不断搅拌至煮滚。
7.
People in the north and southwest like to dress their dish with chilli oil or chilli paste.
北方人和西南地区的人们爱在菜上浇辣椒油或辣椒酱。
8.
He helped himself to another two small spoonfuls of chili oil.
他自己下手又加了两小勺辣椒油。
9.
HACCP System in the Hot Pepper Sauce Production of the Applied Research;
HACCP在油制辣椒生产中的应用研究
10.
Any of several tropical American, cultivated forms of Capsicum frutescens or C.annuum, having podlike, many - seeded, variously colored berries.
美洲胡椒任何一种热带美洲作物，形状如小米辣或辣椒，有色彩各异的豆荚状多籽的种子
11.
having a piquant burning taste of spices or peppers.
有辣椒和胡椒的辛辣味。
12.
Material: Clear oil, soy sauce or salt, chili powder, colored groundpepper, unwearied effort however powder, sesame seed, onion, sesameoil.
材料：清油，酱油或盐，辣椒粉，花椒粉，孜然粉，芝麻，葱，香油。
13.
Study on Extraction of Capsaicin and Pigment from Dry Red Capsicum Frutescens L;
干红辣椒中辣椒红素和辣椒素的提取
14.
There is not any mustard (chilli oil ) here. Could you fetch me some wile you are at it?
这儿没有芥末油（辣椒油）了，给拿点来好吗？
15.
The sauce is made with cream, butter, parmesan cheese and white pepper.
酱汁是用奶油、油、脂奶酪和白辣椒粉做的。
16.
Experimental study on oil choice and technics parameters of capsicum oil preparation
辣椒油制作中油的选择与工艺参数的试验研究
17.
INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
配料：牛油、豆瓣、辣椒、植物油、老姜、精盐、鸡精、大蒜、糖、花椒、料酒。
18.
Changes in Peroxydase and Polyphenol Oxidase Activity in Squash Seeding Stage after Infection by Phytophthora capsici
籽用南瓜苗期感染辣椒疫霉菌后POD、PPO活性的变化