ChiliCult

Strong Aromas, Better Life

Grow Chiltepin #WithMe 1: Seeds and Sowing

It’s a bit late in the year (I’m starting this mid-May), but I couldn’t resist some chiltepin – and that…

How to make Hunan Duo Lajiao “Chopped Chilli”

Duo lajiao “chopped chilli” is the major “chilli sauce” and preserve of the Hunan kitchen – and extremely easy to…

Growing Sansho: Year 3, Spring Update

My sansho (Japanese pepper, Zanthoxylum piperitum) is now in its third year, after its second winter…

How Growing Chilli Plants Protects from Coronavirus Panic/Apathy

Gardening is therapy, people have long been saying. With the coronavirus (SARS-CoV-2) pandemic affecting the world, growing plants seems to…

Zhecheng, Henan – Where the Chilli Faces Heaven

One of the major growing areas of the chilli in China lies in Zhecheng, Henan, a few hours southeast of…

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,…

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