1.0Griffith Foods - Central & South Americahttps://griffithfoods.com/casaGriffith Foodshttps://griffithfoods.com/casa/viewpoints/author/griffithfoods/Griffith Foods - Central & South America | Chiles: Flavor, Not Fire (English)rich600338<blockquote class="wp-embedded-content" data-secret="QLxoPzJ8vT"><a href="https://griffithfoods.com/casa/viewpoints/chiles-flavor-not-fire-english/">Chiles: Flavor, Not Fire (English)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://griffithfoods.com/casa/viewpoints/chiles-flavor-not-fire-english/embed/#?secret=QLxoPzJ8vT" width="600" height="338" title="“Chiles: Flavor, Not Fire (English)” — Griffith Foods - Central & South America" data-secret="QLxoPzJ8vT" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://griffithfoods.com/casa/wp-content/uploads/sites/8/2021/09/2018-03-02-GCC-Summit-Khammam-Chili-Fields-176-scaled.jpg25601709Chiles: Flavor, Not Fire Extreme heat is often played up as a focal point of menu items and retail foods featuring chile peppers—but it’s not the whole story. With tens of thousands of chile pepper varietals found around the world, the range of spice levels, flavor profiles and colors is unparalleled. Chefs and manufacturers are...