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…
“Spicy Perceptions.” Highlights from Kalsec Industry Insights
Numbers on spicy food trends are hard to come by. When they exist, they are all the more interesting –…
A Different Chilli World Record: 1133 Varieties in Presentation
Chilli has a bit of an issue: It’s just too easy to see it – and market it – as…
Chio “Chili Challenge”: When Habanero Goes Mainstream
Once upon a time, in the spring of 2018, European chips producer Chio thought to challenge its customers with Habanero…
Bourdain, Bhutan, and the Hidden World of “Peppers”
In what has become the last finished episode of the CNN series Parts Unknown with Anthony Bourdain, he joined up…
Chile Trouvée: Blackish-Green per Syme, Werner’s Nomenclature of Colors
In a direct line, from Abraham Gottlob Werner, the “Father of German Geology” to a color of chile peppers and…
The Issue with – or Really, Advantage of – Strong Flavors…
In traditionally (since the late 17th century, anyways) bland cuisines, we are seeing an increasing popularity of stronger aromas and…
Osaka Central Wholesale Market(s)
The market, especially the fish market, of Tsukiji in Tokyo hardly seems to need mentioning. It’s known. But, there are…
Coco Chocolatier “Haggis Spice” Review
I haven’t written anything on the topic of “hot” chocolates in a while, but chocolates with special flavors (preferably from…