ChiliCult

Strong Aromas, Better Life

Category: Chilli Kitchen

BaiLaJiao – The Chinese White Chilli

Qing LaJiao – Green Chilli. Hong LaJiao – Red Chilli. Even if the labels aren’t the best (especially if you’re…

Chachawan in HK: Rustic Issan Cuisine Meets Modern HK Chic

Just as we were getting ready for this summer’s China trip, via Hong Kong, I stumbled upon news of the…

The Hot Frontier of Fine Cuisine

In recent years, avant-garde cooking went particularly (technologically) wild. Molecular gastronomy and the like created foams of just about everything,…

Flavor Principles and The 4-Hour Chef

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon…

The Power of Capsaicin

Not even a teaspoon of Chocolate Habanero-powder…   … on 500g chocolate, 250g butter, 250-300g sugar, 250-300g flour and 5…

KuGua and the Acquisition of Better/Bitter Taste

We just experienced a taste that transported us right back to China, and from ingredients that were mainly home-grown: two…

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