Chili, black pepper, white pepper, and Sichuan pepper

Black pepper, pink peppercorns, chili pepper, Sichuan pepper – except for being “hot,” these spices have as little in common as Sergeant Pepper and Pepper Potts.  Their homelands are scattered across the world, and they were spread through distinct trade routes.  They are not closely related; they belong to families about as far apart as possible on the phylogenetic tree below.  They even aim their heat at different sensory receptors in your mouth. Continue reading →