spice

Arts

Americans Love Spices. So Why Don't We Grow Them?

10:26am December 26, 2017

by Kristen Hartke

Buying local fruit, vegetables and meat has become increasingly popular in the United States, but we still import most of our spices. Some say homegrown spices are a growth opportunity for farmers.

The drug sold as K2, spike, spice or "synthetic marijuana" may look like dried marijuana leaves. But it's really any of a combination of chemicals created in a lab that are then sprayed on dried plant material.

Surge In Use Of 'Synthetic Marijuana' Still One Step Ahead Of The Law

1:58pm November 12, 2015

by Hansi Lo Wang

Outlawing more than a dozen cannabinoids — chemicals concocted in labs and sprayed on leaves to create this risky street drug — hasn't stopped the problem. Chemists just make new versions.

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Ready to feel the burn? Check out our tips for tiptoeing into hot sauce.

Science

Love Hot Sauce? Your Personality May Be A Good Predictor

11:05am February 05, 2015

by Allison Aubrey

Personality seems to play a key role in our lust for heat in our food. Research has found that thrill seekers tend to like the burn of a spicy meal, and the lure may be different for men and women.

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Jasjit Kaur Singh, an Indian chef, cooks kaala channa, a traditional spicy Sikh dish. A psychologist says that children who grow up in cultures with lots of spicy food are taught to like spice early on.

How Do We Grow To Like The Foods We Once Hated?

2:43pm January 15, 2015

by Alison Bruzek

A psychologist says we have to be taught to like chili pepper and other foods we may initially dislike. The experience of eating it often somehow converts what's an aversion to a preference, he says.