There will always be several jalapeno plants, but each year I enjoy adding new-to-me varieties. I’ve been known to pick a pepper plant just so I could grow enough chiles to prepare a single recipe. ‘Holy Mole’!
I’m drawn to peppers because they’re versatile in the kitchen and grow in so many different sizes, shapes and colors. There are baby bell peppers, slender green Thai chiles, long red paprika peppers and even black edible ornamentals.
Then, of course, there’s the thrill of the unknown when taking that first tantalizing bite.
Has a pepper ever made you cry or cause steam to vent from your ears? That painful burning sensation is nature’s way of letting you know you’ve had too much capsaicin. Capsaicin is the flavorless, tasteless alkaloid compound that stimulates the pain receptors in your mouth.