We grew jalapeños (which we made into tons of salsa and green sauce), cherry peppers (perfect for pickling or making into Hunan duo jiao), bell peppers (we had green bell peppers that turned yellow if left to ripen longer), and a Japanese variety of small sweet peppers called Fushimi....
Recently, the Seattle teen and her dad went to a Japanese curry restaurant where you choose your spice level on a 1-to-10 scale (3 is spicy, anything over 5 "is a stunt," says Amster-Burton). They happily slurped down their Level 2 and 3 bowls, respectively. Trending Pro Chefs ...