As someone who likes to play with fire in my cooking, I always have a hearty stock of chili peppers in my kitchen.  Depending on the dish, I’ll use anything from canned chipotles, ground cayenne, and paprika to fresh jalapeños and habaneros.  All peppers, hot and sweet, are cultivars of five species from the genus … Continue reading Bring on the Heat: The Evolution of Spiciness in Chilies