INGREDIENT ISSUES Heating up meat Peppers, seasonings and spices bring on the heat to meat and poultry BY D O N N A B E R RY 46 MEAT+ POULTRY | 07.18 | www.meatpoultry.com McCormick; Jennie-O m e a t p o u l t r y @ s o s l a n d.c o m A merica's obsession with hot and spicy foods shows no signs of abating. Layering in flavors and applying peppery seasonings keeps meat and poultry relevant to today's adventurous consumer. The flavor sensation of heat comes from chili peppers, all of which belong to the genus Capsicum. There are many species, but only a few commonly used in food preparation; however, there are numerous cultivars and methods of preparing chili peppers, whichhttp://www.meatpoultry.com