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And the Heat Goes On (Santé)
publication date: Sep 1, 2007
 Bold, hot spices were once as unfamiliar to American palates as the lands from which they came. Except for a sprinkle of black pepper or the occasional pinch of cinnamon, seasoning was the exception in American cooking until just a few decades ago, when people and ingredients began steadily crisscrossing the globe.
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