ChiliCult

Strong Aromas, Better Life

Chio “Chili Challenge”: When Habanero Goes Mainstream

Once upon a time, in the spring of 2018, European chips producer Chio thought to challenge its customers with Habanero…

Meiji The Chocolate with Matcha Flavor

Imagine a brand like Hershey’s coming out with a range of chocolate bars that aim at a rather gourmet audience,…

Misunderstanding Chilli: The Case of Jamie Oliver’s Jerk

Cultural appropriation, once again, finds itself in the discussion thanks to Jamie Oliver’s (ready-made, apparently) “Jerk Rice”. R.E.S.P.E.C.T. In England,…

Cooking with ChiliCult: Chinese Tomato-Egg (Drop) Soup (Xihongshi Jidan Tang)

Learning something from China about tomatoes seems a strange proposition, but xihongshi jidan tang, the Chinese tomato-egg(drop) soup offers an…

Purple Raspberry-Charapita-Sauce

Preserving fruits, certainly in Austria, tends to mean making marmalade. If you don’t want to eat sweet breads, hardly ever…

Cooking with ChiliCult: Hong Shao Rou, Mao-Style

Hong Shao Rou, Red-Braised Pork. It is often presented as a Shanghai dish. For someone from Hunan, however, it is…

Growing Season 2018, Update 4: Early Summer

June/July, high time for an update. A pretty long one, now that everything’s growing. Well, okay, not everything. I had…

Japan Aromas: Malebranche Chocolates

A brand called Malebranche? In Kyoto, Japan? What is that even supposed to mean?

Two Views of Tsukiji Market 2: The Outer Market

You hear of Tsukiji, you hear of the fish market and the tuna auction there. Famous as these are, it…

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