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Santander, Colombia

Pepitoria Santandereana

A Santander specialty of rice cooked with goat kid blood, offal, and spices, giving it a dark, rich flavor. A rustic, traditional dish of the Andean interior.

Guatemala

Pepián

Guatemala's national dish: a thick, smoky stew with chicken, beef, or pork in a recado of toasted pumpkin seeds, sesame, dried chiles, and tomatoes, served with rice and tortillas

Cajamarca, Peru

Pepián de Cuy

Cajamarca guinea pig braised in a thick toasted-corn and chili sauce.

Turks and Caicos Islands

PeppaJoy Hot Sauce

PeppaJoy

A TCI-born gourmet pepper sauce made with scotch bonnet peppers infused with guava for a mildly sweet, fruity heat; all-natural ingredients, zero preservatives; varieties include Original, Lemon, and Ghost; a Turks and Caicos condiment.

Taipei, Taiwan

Pepper Bun

胡椒餅

Bun packed with black-peppered pork and a fistful of spring onion, stuck to the wall of a barrel oven and baked until the base blisters.

United States

Pepper Jack

A Monterey Jack cheese studded with jalapeño and other peppers.

United States

Pepper Jelly

A sweet-spicy jelly of peppers, sugar, and vinegar, served over cream cheese with crackers.

Netherlands

Pepper Nuts

Pepernoten

Small chewy cookies traditionally square-shaped, made from rye flour, honey, and anise, distinct from kruidnoten.

Trinidad and Tobago

Pepper Roti

A Trinidadian flatbread stuffed with curried potatoes, chickpeas, and pepper, folded into a parcel and griddled until blistered.

Jamaica

Pepper Shrimp

Small freshwater shrimp boiled whole in salt and scotch bonnet until they turn bright red, sold hot in paper bags by the roadside.

Equatorial Guinea

Pepper Soup

Pepesup

The national signature dish of Equatorial Guinea: a spicy fish soup with white fish, tomatoes, onions, garlic, ginger, Scotch bonnet peppers, and palm oil; the broth is fiery and aromatic.

Liberia

Pepper Soup

Thin, fiery broth of goat, catfish or chicken spiced with uda, uziza seed and calabash nutmeg, drunk as much as eaten.

France

Pepper Steak

Steak au poivre

Steak crusted with cracked peppercorns and served with a creamy pan sauce.

Australia

Pepperberry

Mountain Pepperberry

Dried berries and ground leaf of Tasmannia lanceolata, the native mountain pepper; hot, complex spice far stronger than black pepper with resinous, almost floral notes, now standard across modern Australian kitchens.

South Africa

Peppermint Crisp Tart

Peppermint Crisp tert

A South African fridge tart of Tennis biscuits, caramel, cream, and Peppermint Crisp chocolate, layered and chilled. A national and party classic, sweet and minty

United States

Peppernuts

Small, hard German-Russian spice cookies — bite-size and dense, for dunking.

United States

Pepperoni

A dry-cured, spiced pork-beef sausage, sliced thin — America's favorite pizza topping.

United States

Pepperoni Pizza

A pizza topped with slices of pepperoni that crisp and cup in the oven.

United States

Pepperoni Roll

A West Virginia creation: pepperoni baked inside a bread roll, no sauce.

Jamaica

Pepperpot Soup

Callaloo and Indian kale boiled down with salt beef, pig's tail, okra, coconut milk and spinners into a thick dark green soup.

Suriname

Pepre Watra

Pepre watra is a clear Surinamese fish soup sharpened with Madame Jeanette pepper, herbs and a light broth, often eaten with rice.

Goiás, Brazil

Pequi

A spiky, golden-yellow Brazilian fruit from the cerrado, with a rich, buttery, slightly resinous flesh clinging to a large seed. Used in rice, chicken and stews.

Guyana

Pera

Milk powder cooked down with sugar and cardamom into a dense fudge shaped into small flattened rounds.

Dominican Republic

Pera-Piña

A Dominican drink of pineapple rinds and rice, blended and sweetened, served cold. A creamy, tropical, refreshing beverage, especially during Christmas.

Portugal

Percebes

Percebes are Atlantic goose barnacles harvested from wave-battered rocks and briefly boiled in seawater.

Southeastern Anatolia, Turkey

Perde pilavı

Perde pilavi, the Siirt "curtain rice" baked inside a butter-glazed dough dome and cut open at table, is a spectacular named dish and a strong collectible.

Hungary

Perec

Hungarian pretzel.

Russia

Perepechi

Перепечи

Udmurt open-faced boats of rye dough pinched up around a filling of mushroom, egg, cabbage or meat, baked and served hot.

Portugal

Peri-Peri Sauce

Piri-piri

Piri-piri is a hot chili sauce made with small peppers and oil or vinegar, used to season grilled chicken, seafood, and other Portuguese dishes.

Valencian Community, Spain

Pericana

Alicante salt-cod and escalivada spread.

Venezuela

Perico

A Venezuelan scrambled egg dish with tomatoes, onions and ají dulce, seasoned with salt and pepper, a classic breakfast served with arepas.

South Korea

Perilla Leaf Kimchi

깻잎김치

Perilla leaves layered with a soy or chili marinade, fermented into a nutty, savory, and aromatic side dish.

South Korea

Perilla Leaves

깻잎

Aromatic perilla (sesame) leaves used in Korean cuisine for wraps, kimchi, and garnishes, with a unique nutty, minty-basil flavor.

Vojvodina, Serbia

Perkelt

Перкелт

Perkelt is a paprika-rich stew of meat, onion and stock, cooked slowly until the sauce clings to the pieces. Serbian paprikaš is a close local word for this family of stews.

Venezuela

Pernil

A whole roasted pork leg, marinated in garlic, citrus and spices until the skin is crackling and the meat is tender. A Pernambuco and Brazilian festive centerpiece.

Nicaragua

Perrerreque

A Nicaraguan cornmeal cake with cheese and sugar, baked golden, a daily and home classic