We're so glad there's a Chile Pepper Institute because we're so glad there are chiles around.
Eating would be so much less a pleasure without the jalapeñnos, cayennes, and Scotch bonnets in the mix. And there's evidence that humans have felt that way for thousands of years. (We'd give anything to know what the reaction was of the first person to nibble on a habanero or Scotch bonnet.)
Part of New Mexico State University, the CPI is devoted to studying everything related to Capsicum. The website has lots of interesting info (birds, which distribute the seeds, don't feel the heat; all pepper varieties are edible, though some taste better than others). They also have a Chile Shop, that sells chileana, including books, t-shirts, and seeds.
written on Wednesday Sep 12, 2007
fruit,
heat,
university.
