Chili is the Spanish name for the pod of the cayenne, the Guinea pepper, and other species of capsicum. Capsicum is a member of the night shade family, in no way related to the true pepper. It is native to tropical America, although now found in nearly all of the warmer countries. Cayenne is the pod of the capsicum pulverized to extreme fineness. It should be of a dull, red color and, if very red, is quite likely to be adulterated, often with red lead or vermilion. Cayenne pepper is, perhaps, the most acrid and pungent aromatic used and is also valuable medicinally. There are many varieties of capsicum, the most noted being the _capsicum annuum_, cultivated in the East Indies, in Mexico and southern parts of the United States, and from which cayenne pepper is made; and the _capsicum frutescens_, the Guinea or bird pepper, a much smaller pod and which, dried whole, is most often used in cookery. Chilis are used in enormous quantities by natives of hot countries, a paradoxical custom it appears to be, and the hottest, most “peppery” dishes known have originated where the sunbeam is nearest vertical. Those best known to Americans are the _chili con carne_ and the chicken _tomale_ of Mexico. In the southern states cayenne is customarily added to all meats, soups and stews. Capsicum is an agreeable and valuable stimulant, having the medicinal effect of alcohol without disastrous results from its use. [Illustration: Chili Pepper.] Mixed seasonings are now to be found in nearly all markets and in point of convenience deserve to be popular. They consist of the aromatic herbs and spices, mixed and prepared by experts and intended for the seasoning of poultry and meats of all kinds. Penang or mixed spices, are also a modern preparation and are useful in cooking, pickling and preserving. They consist of aromatic and pungent spices mixed in varying proportions. Among condiments prepared from animal foods, those of the anchovy, lobster, shrimp, and Yarmouth bloater are the most common. The anchovy is a tiny, silvery fish, caught in the Mediterranean sea in vast quantities. The most famous come from Gorgona, a small island near Leghorn, where they are caught in nets as they come in from the deeper waters for the purpose of depositing spawn. Anchovies were used as a condiment by the most luxurious of the Romans, one preparation, called “garum,” consisting of the partly decomposed intestines of this fish mixed with spices. They are now exported for use as a condiment to all parts of the world, being preserved whole as well as in the form of pastes and essences. The pastes are prepared by pressing the fish through a sieve, simple flavorings and some oil being added. The essences consist of the fish steeped in a highly spiced brine or pickle, then strained and bottled. Essences of lobster, shrimp, and various fish are similarly prepared.