The Shishito(u) pepper is, as I just recently wrote, in a strange position. As I want to start describing the varieties of ChiliCult, let me start with the Shishito pepper. After all, what is Shishito anyways?
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. (more…)
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 […]
I haven’t written anything on the topic of “hot” chocolates in a while, but chocolates with special flavors (preferably from chile peppers) have long been an interest of mine. In fact, it may have been thanks to them that my interest expanded from the chile […]