It’s a bit late in the year (I’m starting this mid-May), but I couldn’t resist some chiltepin – and that…
Duo lajiao “chopped chilli” is the major “chilli sauce” and preserve of the Hunan kitchen – and extremely easy to…
My sansho (Japanese pepper, Zanthoxylum piperitum) is now in its third year, after its second winter…
Gardening is therapy, people have long been saying. With the coronavirus (SARS-CoV-2) pandemic affecting the world, growing plants seems to…
One of the major growing areas of the chilli in China lies in Zhecheng, Henan, a few hours southeast of…
Even as I do not have so many different kinds of chiltepin anymore, some diversity still remains – even just…
The history of the Aztecs – or at least the historiography in the Codex Mendoza – has a little pointer…
If you know hardly anything about chile peppers, you know they are pungent. Hot. The spiciness goes deeper, though… all…
heatstories is a little podcast project of mine; not (so much) about particular varieties/types, but about hot spices, their history,…