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Some like it hot and instinctively reach for chili peppers when adding zest to their dishes. The hottest of these vegetables are used as a spice or condiment. Chef Bobby Flay immediately comes to mind as he adds a pinch of cayenne here, a dash of chipotle there. But the use of chili peppers isn t limited to Southwestern and Mexican cooking. Chef Emeril Lagasse considers the mild green bell pepper a staple. Together with celery and onion, bell pepper comprises a third of the trinity, the New Orleans equivalent of the French mirepoix, and the trinity serves as the base for savory Big Easy dishes. Many different ethnic cuisines incorporate the chili pepper into traditional dishes, and chances are, you re eating chili peppers more often than you think.

New mexico state universityNew mexicoUnited statesEmeril lagasseChristopher columbusRocio cisnerosWilbur scovilleJohnm wilson gisvoldSeth johnLippincott williams wilkinMartin griffinAnalytical spectroscopy research groupUniversity of pittsburgh medical centerJamesm university of floridaUniversity of torontoMemorial sloan kettering cancer center