ChiliCult

Strong Aromas, Better Life

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Of Cacao and Chocolate: Ruby, Blonde – and Real

Chocolate may be the most misunderstood of democratized luxuries. Some of the recent innovation, especially with “Ruby Cacao,” in this…

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…

Meiji The Chocolate with Matcha Flavor

Imagine a brand like Hershey’s coming out with a range of chocolate bars that aim at a rather gourmet audience,…

Misunderstanding Chilli: The Case of Jamie Oliver’s Jerk

Cultural appropriation, once again, finds itself in the discussion thanks to Jamie Oliver’s (ready-made, apparently) “Jerk Rice”. R.E.S.P.E.C.T. In England,…

Japan Aromas: Malebranche Chocolates

A brand called Malebranche? In Kyoto, Japan? What is that even supposed to mean?

Two Views of Tsukiji Market 2: The Outer Market

You hear of Tsukiji, you hear of the fish market and the tuna auction there. Famous as these are, it…

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…

Market Monday: Tsukiji, Tokyo… 1997

Blogs, photos… everything today has to be the latest – or doesn’t it? I want to present the market of…

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…

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