We know you think this is going to be difficult, but it’s really all about a shift in focus towards the world’s hottest hot sauces.
Archive for May, 2011
On a pepper-harvesting excursion across North America, a chef and an ethnobotanist find that climate change is altering peppers and affecting the people who pick them. Host Bruce Gellerman talks with the duo, Chef Kurt Michael Friese and Professor Gary Paul Nabhan, about their book Chasing Chiles, and samples a few spicy fruits in the process.
In recent years, the field of cancer research has shifted toward natural solutions for treatment and prevention because they have fewer dangerous side effects to the human body. With this is mind, the hypothesis of this experiment was that the level of “hotness,” or capsaicin level, of a hot pepper, would correlate to cancer cell killing activity.