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I am constantly asked to explain the exponential growth of interest in chile peppers and the boom in fiery foods products in the U.S. over the past two decades. How did a meat and potatoes America become enamored of hot sauces, salsas, spicy snack food, chili con carne, and hundreds and hundreds of other fiery foods? First, we must look at the historical trends for why cooks add spices to their foods in the first place. The article is here.
Map of North America, 1641
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