Figure 11. Simple cartoon (a) depicting the relative position of petals calyx, and stamen (blue), receptacle (green), ovary (orange), and hypanthium (magenta) in a perigynous flower. Illustration of a perigynous apricot flower (b) and a peach (c) with analogous structures color coded in each. Epigynous flowers develop into âapple typeâ fruit The basal portions of the petals, calyx, and stamen are fused into hypanthium tissue and attached to the ovary. The ovary is inferior (below) the petals, calyx, and stamen.
Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican.
Mexican Chorizo. 1  How it's made and sold: Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked, either loose or in a casing, although dried versions do exist.2  It is sold with other raw meats or sausages at the grocery store. How it's made and sold: Spanish chorizo is a dried and cured sausage in a casing. 2  It can be usually found with other ready-to-eat cured meat products like salami. 3  These chorizos can be smoked or unsmoked, and may be sweet or spicy.