I think I can safely say that food allergies suck. Eating is supposed to be a pleasurable experience, but when meal time becomes a perilous adventure due to a potential allergy trigger, one may begin to resent their lot in life.
Fair warning readers, your fearless author felt compelled to eat more than a few hot peppers in preparation for this article. Chili, chile, or chilli peppers, spelling dependent on region, have become a staple in kitchens worldwide. All are of the genus Capsicum and members of the nightshade family. In this article we will take a very brief trip through the history and physiological effects of this native of the Americas that has since conquered the international palette.