Free Republic

Red and green chile peppers are more than just ingredients in New Mexico; they’re a way of life. The question “Red or green?” is one you’ll hear at restaurants across the state. For the indecisive or adventurous, there’s always “Christmas,” a mix of both. Red chile comes from ripened New Mexican chile peppers that are left on the plant longer, allowing them to deepen in color and develop a rich, earthy flavor. As they mature, these peppers take on more natural sugars, which contribute to the velvety depth of red chile sauce. Green chile peppers are a cornerstone of New...

For many Americans, hot sauce is so much more than just a condiment. It’s a topic people feel passionately about, and geography might help explain some of those opinions.In honor of National Hot Sauce Day on Jan. 22, the folks at Instacart analyzed purchase data from the online grocery platform to reveal Americans’ hot sauce preferences. When it comes to the U.S. as a whole, the five most-purchased hot sauce brands were Frank’s RedHot, Huy Fong Foods (makers of the beloved Sriracha), Taco Bell, Cholula and Texas Pete.Instacart’s report also provides a state-by-state breakdown of hot sauce preferences in different...

A couple of years ago I was out to lunch in Bangkok at a cafeteria-style restaurant with communal tables. I had ordered one of my favorite dishes, larb moo, minced pork with peppers and spices. A few bites in I started to feel the heat. About a minute later my mouth was in full emergency mode. Bright red and with sweat pouring from my forehead, I began chugging down one bottled water after another. My Thai tablemates watched in obvious amusement. Several were also eating the larb moo, yet clearly weren’t feeling the heat to the degree that I was....

URBANA – Teaming fresh broccoli with a spicy food that contains the enzyme myrosinase significantly enhances each food's individual cancer-fighting power and ensures that absorption takes place in the upper part of the digestive system where you'll get the maximum health benefit, suggests a new University of Illinois study. "To get this effect, spice up your broccoli with broccoli sprouts, mustard, horseradish, or wasabi. The spicier, the better; that means it's being effective," said Elizabeth Jeffery, a U of I professor of nutrition. In the study, when fresh broccoli sprouts were eaten with broccoli powder, the scientists were able to...