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Magazine Archives: July 31, 2002

Hot Stuff

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.

For the full article, check out the new issue of Wine Spectator, on newsstands July 31, 2002.

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