EATEN No. 16: Spicy celebrates some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika to the origins of New Mexico’s signature chiles and the bloody story of nutmeg. (Spring 2023)

Contributors include:

Alana Al-Hatlani on the relationship between the devil and spice

Sejal Sukhadwala on the British origins of curry powder

Sam Bilton on the evolution of gingerbread

Zoe Suen on the prolific rise of Lao Gan Ma chili oil