CultureHIGH, LOW + EVERYTHING IN BETWEENUNCHARTED Chile peppers are such a deep, essential feature of so many food cultures that it seems hard to believe they occurred only in South and Central America until brought to the Caribbean by seafaring indigenous people and, later, to the rest of the world by Christopher Columbus, Vasco da Gama and the rise of global plunder and trade. Some chiles are bright and fruity, others dark and broody; some have sharp vegetal flavors when eaten fresh; others, dried or smoked, are rich and deep. Heat varies from none to nuclear. Peppers are promiscuous cross-breeders, and birds, unaffected by their heat, spread the seeds. Thousands of global varieties are used in a diverse group of pastes, powders and sauces that are perfect for cooks seeking…
