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for the July 31, 2002 issue

See Also
Feeedback: Opinions and Trends in Wine
A Buyer's Market for Chardonnay
Boston International
The Problem With 2001
Planning the Perfect Picnic

From mild and fruity to downright scorching, chile peppers can make all kinds of foods tingle

Sam Gugino
Issue: July 31, 2002

If you think that a chile pepper's only quality is defoliating heat, think again. Like wine grapes, chile peppers have an enormous range of flavors and textures and yes, they also have heat. For example, the habañero, one of the hottest chiles on earth, has intense tropical flavors of tangerine, passion fruit and guava.