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The Smoked Paprika Museum in Spain Honors a Family Tradition

Jennifer Billock Smithsonian Magazine
Smoked paprika, the finished product. In Extremadura, entire families participate in harvesting peppers and making smoked paprika. A museum in Jaraiz de la Vera honors the Hernández family and others in the region who have been instrumental in the production of the spice.

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Hot Stuff: Spicy Foods and the Compelling Chemistry of Chemesthesis

Paul Adams Cook's Science
There are at least 200 compounds contributing to the flavor of chiles and they all have a different effect. Capsaicin is the most common, first to be discovered, and hottest of the capsaicinoid family, but every chile contains a somewhat different mix of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, nornordihydrocapsaicin, and quite a few others.
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