Chili Pepper News

Restaurants across the globe are picking up on spicier menu items. Once the domain of Mexican, Thai, and Indian restaurants, you’ll find something on just about every menu to please chili heads (or pyro-gourmaniacs, if you prefer). We’re not talking about average fast-food meals either – or your favorite neighborhood wing joint. Higher-end restaurants are putting down what fire-eaters are picking up (and shoveling in their mouths).

The big news this week comes from a group of Chinese researchers who’ve taken capsaicin research to the next level. And we’re damned excited about this one. We also realize the information you receive could be a little confusing. According to the published information, capsaicin and a component in ginger work together to fight cancer. Let’s dig a little deeper into that.

If you’ve ever wandered through the grocery store considering the different chilies or hot sauces, you’ve likely noticed designations along the lines of mild, medium, or hot. (That is until you get to the super hot sauces which are more likely to carry warnings of “too damned hot for you” or “you’ll die if you try.”) But what on earth does mild, medium, or hot really mean? What are you supposed to tell the server when they enquire whether you want your curry mild, medium, or hot? Surely all that practice you have consuming chilies Stateside means you can handle...

In 2012, the scorpion chili pepper was the hottest in the world. At least, that’s what the Guinness Book of World Records reported; it was the hottest pepper that had ever been put up for testing. The scorpion’s reign didn’t last long; the Carolina reaper took its throne a year later. But, that doesn’t mean you should discount the sting of a scorpion. It’s very much like putting a live scorpion (you know, the little critters you try desperately to avoid in tropical climates).