Some like it hot

dc.contributor.author	Knapp, Sandra	en
dc.date.accessioned	2011-02-09T20:04:24Z
dc.date.available	2011-02-09T20:04:24Z
dc.date.issued	2007
dc.identifier.citation	Knapp, Sandra. 2007. "<a href="https%3A%2F%2Frepository.si.edu%2Fhandle%2F10088%2F11977">Some like it hot</a>." <em>Science</em>. 315 (5814):946–947. <a href="https://doi.org/10.1126/science.1138308">https://doi.org/10.1126/science.1138308</a>	en
dc.identifier.issn	0036-8075
dc.identifier.uri	http://hdl.handle.net/10088/11977
dc.description.abstract	Can you imagine some of the great world cuisines-such as Indian, Thai, and Korean-without chili peppers? This fiery spice has become an integral part of cooking and culture far from its native range. Chili peppers (Capsicum) come from the Americas and were introduced to places such as India and Thailand after Europeans explored the New World in the 15th century. On page 986 of this issue, Perry et al. (1) shed light on when and where chili peppers were first cultivated. Data from studies of this kind may also have potential use in the analysis of human transport and spread of invasive species.	en
dc.relation.ispartof	Science	en
dc.title	Some like it hot	en
dc.type	Journal Article	en
dc.identifier.srbnumber	55536
dc.identifier.doi	10.1126/science.1138308
rft.jtitle	Science
rft.volume	315
rft.issue	5814
rft.spage	946
rft.epage	947
dc.description.SIUnit	Chili peppers	en
dc.description.SIUnit	STRI	en
dc.description.SIUnit	filename_problems	en
dc.citation.spage	946
dc.citation.epage	947

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A collection of scientific publications by STRI staff.