Column: The spices of life: Hot, zesty, risky

I am a spicy foods fan.

I nod happily when the waiter asks if I would like fresh ground pepper. I readily accept the punch of horseradish as I dip a warm pretzel into Rathskellers’ mustard or slather shrimp with St. Elmo’s shrimp sauce. My Tex-Mex order just doesn’t seem quite complete without a fiery boost from the hot sauce on the table, and the variety of hot and spicy tastes available when I visit Asian restaurants is for me yet another opportunity to put my taste buds to the test.

Yes, I admit I have a real zest for zesty foods.

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