ChiliCult

Strong Aromas, Better Life

Harvesting Chiltepin, Talking Diversity

Even as I do not have so many different kinds of chiltepin anymore, some diversity still remains – even just…

Aztec History and the Chiltepin

The history of the Aztecs – or at least the historiography in the Codex Mendoza – has a little pointer…

Why the Smoke of Burning Chilli Makes You Cough

If you know hardly anything about chile peppers, you know they are pungent. Hot. The spiciness goes deeper, though… all…

A Little “Heatstory” of the Chiltepin

heatstories is a little podcast project of mine; not (so much) about particular varieties/types, but about hot spices, their history,…

Chilli at the Longji Rice Terraces

Chilli for the cold? The usual argument is that chilli is popular in the heat of the tropics. At the…

Viennese Spiced Guglhupf

A post-script to the (pre-)Christmas time, something to think about… a pre-script to a recipe?

Obukucha, Japanese New Year’s Good Luck Tea

Obukucha  大福茶  is a Kyoto tradition that can actually be a few different kinds of tea. Whatever exactly, it is…

Flower Peppers, Huajiao: More than Sichuan Pepper

One hears about Sichuan pepper, but actually, this is misleading. Various species of Zanthoxylum give spices that are “Sichuan pepper(corn),”…

The Oddity of the Chilli in China

China should be one of the great “hot spots” on the world map of the chilli. Chilli is everywhere in…

© 2020 ChiliCult. Theme by Anders Norén.