Hramsais is a crowdie mixed with wild garlic and white and red pepper. Caraway, carcade, cardamom, chat, coriander, incense, myrrh, and red pepper are common. Caraway, carcade, cardamom, coriander, incense, myrrh, and red pepper are common. The dark chocolate contains pistachios and red pepper flakes. Common varieties include squash, tomato, mushroom, and red pepper. Use of red pepper enhances the redness of the appearance. Afterwards, in a frying pan, butter, onion, and red pepper are fried. Coppiette are seasoned with red pepper and fennel seeds. Dishes are often quite hot, spiced with salt, red pepper sauce, and Maggi. This Sikhye's color is light red with red pepper added. The Dutch spread is sweeter and creamier with the red colour coming from red pepper. Sauces are often used, with hot red pepper berbere paste being a common example. Other popular varieties include jam, tomato slices, red pepper and longaniza. The hot link can be spiced using red pepper flakes and cayenne pepper. Crushed Aleppo pepper can be used as a substitute for crushed red pepper or paprika.