ChiliCult

Strong aromas, better life.
The deeper the knowledge of spices,
the greater the enjoyment.
Chile peppers, especially in China, Sichuan pepper, mala, and more.

[ChiliCult @chilicult]

@THoAFood Vin Mariani FTW!

[ChiliCult @chilicult]

@skinnylatte @HumanPeacocking And is that reply equating "best" and "most popular"? (Not to mention the misunderstanding, imo, of acquired tastes.)

[ChiliCult @chilicult]

@siwaratrikalpa That sounds exactly like the "argument" in a paper about the chile pepper in Korea. "Has been here forever, clearly"

[ChiliCult @chilicult]

@NiaoCollective I assume you haven't seen the joke of a journal article about the chilli in Korea.
Talk about passion...

[ChiliCult @chilicult]

What you get (or rather, what stupid comments you make) when you don't know history.
Replies get even worse in ignorance.

[Noah Fence ✡️🇮🇱📟🦁 מיכה Phil the Shochet @ZealouslyQuoted]

So they conquer the world for spices... But then don't actually use them.. Explain that..

[ChiliCult @chilicult]

@kimmythepooh Only one thing to add: people who think that spicy foods need to be extremely spicy (enough to cause diarrhea) don't know spicy foods (in many, if not most, traditionally spicy places)

[ChiliCult @chilicult]

Success of the day: Managed to order @diaspora_co masalas before they even sent out "Back in stock" notification or newsletter 😄🙃

[ChiliCult @chilicult]

@THoAFood My state of knowledge is from ages ago, but then horses in the Americas were thought to have only been game meat before their extinction (maybe even leading to it). Iirc.

[ChiliCult @chilicult]

@Maladroithe Words matter.

[ChiliCult @chilicult]

Long time in the works, now out in the wild: My book on the chile peppers in China!

Link in bio (at least on Instagram ;) ):

https://t.co/C4sQL4C6fT https://t.co/HZsx5dBMHW

[ChiliCult @chilicult]

@hoover_dam @BraneRunner @faineg I keep wondering about Columbus in the Caribbean, encountering the first "pepper" there.

They went looking for pepper, but what they got should have been more than just "I guess this is fresh, therefore a tick spicier"

[ChiliCult @chilicult]

@SejalSukhadwala That's the one Sanskrit scholar I know!

[ChiliCult @chilicult]

@GastroHistory I thought everybody loves to rip into such debates.. and then there's nothing. How curious.

[ChiliCult @chilicult]

@lu12121212 @thocpodcast That's a very hot take. If I tell you that I use chicken meat (well, and skin, usually) rather than shards with maybe a little meat for my 辣子鸡, will you survive that?

I hope. I like your hot take on 宫保鸡丁!

[ChiliCult @chilicult]

@THoAFood The story of "the most expensive spice / chile pepper in the world" is a lot like "this one guy..."

In fact, that's exactly what it is.

[ChiliCult @chilicult]

@Swillbury @lmlienau @tony_zy That's pretty sure to be a stereotype, not the reality

[ChiliCult @chilicult]

@THoAFood But now, lemme tell you about Capsicum chinense (/ sinense)...

[ChiliCult @chilicult]

@Swillbury @lmlienau @tony_zy Many places / minds, spicy seems to mean "ethnic" and doesn't appear in fine dining, either because of that association or because spicy simply isn't fine.

Or at least it appears so, but it's complicated.

[ChiliCult @chilicult]

@Swillbury @lmlienau @tony_zy With apologies for busting in like that: May I ask if you think of any spicy foods as fine dining?

[ChiliCult @chilicult]

@niubi Oversupply? I see enough for two dishes of hupilajiao for two there 😛 ... says the guy who learned his cooking and spicy eating in Hunan 😆