February 10, 2014 at 8:37 am by Carolyn Cooper

This year Canadians will be on the hunt for heat, and that’s not just because we’re in the middle of a bitterly cold winter.

Hot, sweet and flavourful chilli peppers are appearing in a variety of menu items, spice blends and food products – from baked goods and confectionery to sauces and even beverages. Meanwhile, chefs continue to experiment with techniques like pickling or smoking the spicy and versatile vegetable.