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Subject: [lojban] Re: xabnero
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>chinense, which is a misnomer as all species are from the Americas. I
suspect
>the name was originally applied to a chili used in Chinese cooking). Which

Chile Japonés. Native to Mexico, later imported to Asia. It's a staple of
Szechuan cooking - you know, the kind of pepper that you cook into the food
and then avoid because eating it brings instant death. It has (IMHO) the
best combination of chili flavor and spiciness.