The heat from chiles comes from a chemical called capsaicin, which some plants evolved to ward off rodents, insects, and other parasites. In mammals, capsaicin works as a neurotoxin, causing a burning ...

We may receive a commission on purchases made from links. Seaman told us Scotch bonnet peppers are a foundational element of Caribbean cooking. They aren't just used for adding spice — they also add ...

This simple starter of fried plantains quickly became the star of Adrian Forte’s menu at Sam Jordan’s modern Caribbean restaurant Lucia, which opened on Fairfax Avenue in the spring. The caramelized, ...