Archive for October, 2007


Chile Peppers - More Than Just Hot and Spicy

Tuesday, October 30th, 2007

When they cut into a pepper of any type, most cooks will naturally discard the seeds and white ribs or veins inside of the pepper without giving it much thought. While the veins are not very tasty for our palates, concentrated within them is a substance called capsaicin, which not only provides the pepper with […]

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