Peppers

There are a half-dozen excellent books dedicated solely to the capsicums—and a dizzying assortment of species in the genus, from the benign bells and bananas to fiery chilies, birds, and bonnets. Native to tropical America, peppers were readily assimilated into the cuisines of the warmer climes, adding relish to the rice-based diet of Southeast Asia and spice to West African greens. Columbus took the plants to the Iberian peninsula, and they quickly gained favor across Europe and Asia as well. Hungarian and Indian cuisine were forever transformed.