I live in Virginia where our growing season runs from April to October. I’ve already enjoyed a bounty of spinach, kale, beets, onions and hot peppers. Soon my favorites will ripen, including tomatoes, cucumbers, squash, green peppers and melons of all types. I am telling you this because my passion as an author is equal to my passion for food.
One vegetable I am particularly partial to is the hot pepper. I’m not into the melt-your-face type such as the ghost or Carolina Reaper which edges out The Trinidad Scorpion as the hottest pepper in the world. I’m more suited for the Cayenne which I can happily munch away on while eating lunch or supper. I will admit that I want my eyes to water, my nose to run and my forehead to sweat whilst I’m masticating these capsaicin packed capsules.
In case you’re wondering why an individual will put themselves through such a painful experience just to ingest a small explosive vegetable, allow me to tell you as I understand it. When we eat the active ingredient in a hot pepper (capsaicin), it releases endorphins. This release gives us a sense of well-being. It’s one of those cases of “hurts so good.” So my suggestion to you would be start with a pepper low in Scoville units (which is the scale used to measure the heat in a pepper) such as a Jalapeno. Take a bite and enjoy the burn!