The world is going pepper-crazy. Pepper tradeshows routinely pack out convention halls with thousands of attendees, while new hot sauces with kitschy names appear every day—and fly off the shelves. Today, the once almost mythologically hot ghost pepper appears in everything from peanuts to potato chips to Bloody Marys, and everywhere you look, growers and sauce makers are pushing the envelope still further, purporting to produce ever-hotter types of peppers. In October, it was reported that a man eating a hamburger slathered in ghost pepper sauce actually tore a hole in his esophagus. Now, some pepper enthusiasts are going in a different direction, breeding peppers for flavor and aroma without focusing on heat at all. One such grower is Noah[…]