You gorge on fiery Schezuan, scorching Indian, simmering Thai and spicy Mexican, even as tears flow freely down your eyes. Your tongue is on fire, and yet, you’re addicted to the energy rush that capsaicin generates.
Now picture these recipes without a good dose of red or green chillies. Five hundred years ago, before chillies travelled from America to Europe and the rest of the world, hot spices in food were limited to mustard, cloves or horseradish, and peppercorns if you could afford them. (more…)