Chili Pepper News

t would be difficult to ignore the influence of chili – in any form – in our food these days. It is simply everywhere, from fast food joints to salad dressings. You’ll find spicy dishes gracing the menus of five-star restaurants and served in food trucks to hungry passers-by.

There are times when you shouldn’t add a dash of Mad Dog to your meals. They’re few, of course, but they do exist. For example, we don’t suggest having more than a drop or two before climbing onto an international flight. Not only are airplane toilets a cruel joke, but the last thing you want is an elevated temperature when clearing through security.

Ever tried to help someone in their kitchen? You reach into the cupboard to find the soy sauce and you can’t. “Are you out of soy sauce? Where do you keep it?” Then the exasperated reply comes, “it’s in the fridge.” You can hear terrible descriptives regarding your kitchen abilities even though they’ve not actually been said.

Taco Bell recently released new, hotter menu items. Their Daredevil Loaded Grillers are topping the heat index – especially the Ghost Pepper offering. And, if you’ve pulled into any fast food restaurant over the past couple of years, you’ll know Taco Bell isn’t alone in their move towards spicier fast food fire flavor explosion. Ghost pepper fries and (supposedly) super spicy chicken sandwiches continue to appear on menus across the country.