Chilli Misconceptions

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

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 […]

Chilli. You’re Doing It Wrong

Chilli. You’re Doing It Wrong

Spice rubs and curries and similar concoctions that mix-and-match (or mix-and-contrast, actually) diverse pungent and aromatic ingredients have been around for a long time. They do get used with ingredients, especially rice, that would not have quite as much flavor by themselves. Sure. These days, […]

Chilli Misconceptions 6: The Addictive Quality of Chile Peppers

Chilli Misconceptions 6: The Addictive Quality of Chile Peppers

It’s just too perfect a statement to spare us from it: Chilli is addictive. Can’t you see that people who have become fond of hot eating don’t want to give up their spice? Aren’t they, rather, getting used to higher and higher levels of heat […]

Chilli Misconceptions 5: Heat Level X

Chilli Misconceptions 5: Heat Level X

Look at stories about chile peppers, and there has to be mention of their pungency. That is a very sensible thing to go for, of course. After all, it makes a great difference if something is (like) a bell pepper, without any pungency, or (like) […]

Chilli Misconceptions 4: I Want Green Paprika

Chilli Misconceptions 4: I Want Green Paprika

This is a peculiar case, and one of which I don’t know how common it is in other places. In Germany and Austria, however, a ‘tradition’ to eat raw green paprika slices as an accompaniment to a cold spread (like and alongside pickled gherkins, for […]