ChiliCult

Strong Aromas, Better Life

Author: Gerald

Yunnan Diversity: Zhuanxing Wet Market, Kunming

On the trail of the chilli in Yunnan, going along the Tea Horse Road (after a touristy fashion), the colleague…

Creating an Ice Cream Flavor: Sichuan Pepper Gelato with Leones Gelato, Vienna

After an ancho chilli chocolate gelato that Giorgio of Leones Gelato and I had created years ago, after my experiences…

Spicy Ice Cream in China!

Ice cream, spicy? And in China? Sounds strange, isn’t just “dark cuisine.” Especially with Sichuan pepper, there is actually great…

Guiyang Wet Markets and the Chilli in Guizhou

Guiyang, the capital of Guizhou, is an odd place. Not much of it feels very modern, not much of it…

Yanshe Featured Hot Pot – Hotpot, Upscale

Chongqing hot pot is always talked about as boiling cauldrons of fire. As an experience that is loud and interesting,…

Why Sichuan Pepper (Huajiao) and Sansho (Japanese Pepper) Cannot Be the Same

Sichuan pepper (huajiao) as a spice is often labeled as Zanthoxylum piperitum – which is Japanese pepper, sanshou.

Asparagus Hunan-Style (with Bacon, Green Chilli, Garlic)

If you can make asparagus bacon-wrapped, you can certainly cook it Hunan-style, with bacon, green chilli, and garlic!

Growing Chiltepin #WithMe: Germination

One month after seeding, and there is progress to report. Yeah, not so easy to grow, that chiltepin…

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…

© 2020 ChiliCult. Theme by Anders Norén.