Dear CHs Thought this might be of some interest to all. Pat in Perth WA Chile Peppers: A Chile a Day Keeps the Bacteria Away by Mary Megliola Franzen Chile peppers are not only a tasty seasoning, they're also a natural pest control and food preservative. Adding chili powder to birdseed, for example, fends off squirrels without bothering the birds, while a chile-laden paint for boat hulls keeps barnacles at bay. It all comes down to which creatures can detect capsaicin--the crystalline alkaloid that gives chiles their characteristic hot flavor--and which can't. Even at the microbial level, some bacteria avoid capsaicin. This explains part of the evolution of world cuisines--specifically, the phenomenon of hot foods in hot climates. Noticing that the hotter food was, the less likely it was to spoil, cooks in places like Thailand,Mexico, and Malaysia started adding healthy doses of chiles to everyday dishes. This helped people avoid serious food-borne illnesses by keeping away harmful microorganisms. Modern science supports this idea. In the late 1990s, a Cornell University study found that capsaicin kills or inhibits up to 75 percent of food-spoiling bacteria. And, as evolutionary biologists were quick to point out, those who could consume the hottest foods had the best chances of survival--a trait presumably passed on to the next generation. HOT MANGO SALAD 3 jalapeņo chiles, stems and seeds removed, minced 2 green mangoes, pits removed, peeled and julienned 1 onion, minced 2 cloves garlic, minced 2 to 3 tablespoons minced fresh parsley Juice of 2 limes 3 tablespoons olive oil Salt to taste Combine all of the ingredients in a glass bowl, cover and let sit for 20 minutes to let the flavors blend. >From The Chile Pepper Encyclopedia, by Dave DeWitt. Published by HarperCollins.