Welcome to ChiliCult!

It all began in 1998 with a „Chinese Five-Color Chilli“; some twenty years later, my fascination with hot spices led me to growing several varieties in the garden, having spend years on fields and in kitchens in China, and giving talks and cooking workshops (and writing this site)

What’s it all about?

Not suffering the heat of the chile peppers or gaining quick attention with superhot varieties.

Rather, it’s all about the pleasure of knowing and skillfully using the aromas and pungencies of chile peppers and other aromatics, knowing what role they’ve played in world history and they still play for individual health and enjoyment.


“Frying Peppers”, or The Issue with Shishito Peppers

Helping out at spring plant markets, shopping for foods at the supermarket, I could nicely follow how the popularity of the Spanish “frying peppers” Pimientos de Padrón developed over time. Strangely, though, Shishito peppers remain hardly known, although they are quite similar.

The Poor Chile Pepper, or: How Chilli Did Not Make it into Fine Cooking

The chile peppers are not considered a particularly classy spice (or considered in their diversity). The reason seems to be the interaction of its botanical characteristics with human psychology and attitudes: Chilli was so effective, it not only dethroned pepper (supposedly), but made spicy cooking a sign of low peasant status.