I delighted in your ruminations about the reasons why the world has taken to chilies (“Global Warming,” December 20, 2008). From the capsaicin-endorphin connection, which explains the chili highs, to the presence of capsaicin in an ever-wider range of foodstuffs, I felt at home with everything you dished out. Yes, I am among those familiar with capsaicin craving, if not outright addiction. But I was a bit surprised by your mention of chili-flavored chocolate as something that previous generations would have regarded as preposterous. In fact, the Maya know the concoction since well before the arrival of Columbus. Minus sweeteners, it goes without saying. For best results, they used enemas, too, as the colon is much more receptive to the chili delight than the mouth. Returning to the present, what better pastime for true aficionados of capsaicin?!

Addendum I (January 5, 2009)

Today I received another electronic-mail message from Edward Lucas, Central and Eastern Europe correspondent of The Economist, who thanks me on my comments on his article: “We have chilies in common, too! I so look forward to meeting you when our peregrinations coincide.” Surprise, surprise. So far, we agreed on his area of expertise, and often. “Your idea of capsaicin suppositories deserves an article in itself,” he concludes with gusto. In my letter I mentioned only enemas, but no matter. Another wonderful pastime is surely in the making.

Addendum II (January 9, 2009)

This morning I learned that this jolly letter to the mighty newspaper had found its way into print. Lucas’ praise notwithstanding, I was very surprised. Most pleasantly, too, for I never expected such a playful letter to be published. With a friend like the Central and Eastern Europe correspondent, I may go a long way as an assiduous writer of letters to the editor of The Economist. Sooner or later, I may well spew my wisdom with utter abandon in almost every issue!