Jalapeños found at most major grocery stores today are actually less spicy than those of the past. A desire for a more ...

Many people love the rush of eating spicy food, but there’s more to hot peppers than a burning tongue. A growing body of ...

The sweetness of corn and Sungold tomatoes is beautifully offset by charred poblano pepper in this chilled soup recipe.

Chili pepper names tell you everything you need to know: Dragon’s Breath, Carolina Reaper, Naga Viper. These peppers are bred to be as spicy as possible by bumping up the concentration of ...

Competitive chile pepper eater Kris Fragale, who is known as the “Scoville Unit” and also appeared on “Superhot,” hypothesized that the best way to use milk is to swish it around and then ...

There's a new king of spicy peppers: Pepper X, grown by the same man who developed the Carolina Reaper, was tested and found to have an average heat of 2.693 million Scovilles.

The culprit is capsaicin, a compound found in chili peppers that is responsible for the burning sensation. Think of capsaicin as the fiery bodyguard of the pepper warding off invaders with its heat.

Researchers at Harvard say people who regularly eat chili peppers appear to lower their risk of dying from heart disease and that people who ate spicy foods nearly daily had a 14 percent lower risk of ...

Colorado’s dry pepper blends are edging out hot sauces in my kitchen Flatiron Pepper Co. is among those pushing dried chile-pepper blends to new, deliciously spicy heights.

Food & Dining Food & Dining From South American to Southern menus, this fruity, spicy chile is a hit Aji amarillo pepper shines at Atlanta-area restaurants.

In looking at pepper populations that contain both spicy and mild plants, Tewksbury and Machnicki have found that the more capsaicin, the less fungal infection.