ChiliCult

Strong Aromas, Better Life

Marukyu Koyamaen’s Limited Edition “Temple” Matcha

Towards the end of 2018, Marukyu Koyamaen released limited editions of Ittekisui (Kin), Mannen no Midori, and Jōkō matcha. Favorites…

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,…

Cooking with ChiliCult: Chinese Tomato-Egg (Drop) Soup (Xihongshi Jidan Tang)

Learning something from China about tomatoes seems a strange proposition, but xihongshi jidan tang, the Chinese tomato-egg(drop) soup offers an…

Purple Raspberry-Charapita-Sauce

Preserving fruits, certainly in Austria, tends to mean making marmalade. If you don’t want to eat sweet breads, hardly ever…

Cooking with ChiliCult: Hong Shao Rou, Mao-Style

Hong Shao Rou, Red-Braised Pork. It is often presented as a Shanghai dish. For someone from Hunan, however, it is…

Growing Season 2018, Update 4: Early Summer

June/July, high time for an update. A pretty long one, now that everything’s growing. Well, okay, not everything. I had…

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