by Daniela Munzel | Jan 7, 2019 | Blog, Nature
How did a spicy fruit like chili evolve in the wild in the first place? What could possibly have lead to a plant deciding its fruit needs to burn and sting the taste buds of whoever is consuming it? Let’s start with chiltepins, formally known as Capsicum annuum var....
by Daniela Munzel | Sep 6, 2018 | Blog, Nature
When you’re at the store in search for some spice to add to your cooking, you’ll usually find sauces or raw chili peppers that come in green, red, orange or yellow. Do you pick a certain color that looks most spicy, and are you aware of the various flavors and colors...
by Nithin | Sep 15, 2017 | Blog, History
One is from South America, the other, from India. One is usually black, the other, red, yellow, purple, and, most commonly, green. One is the most traded spice in the world, the other, the most consumed spice in the world. Despite these differences, their history is...
by Nithin | Sep 12, 2017 | Blog, Culture, Usage
A seemingly obvious question came into my mind when I first discovered that chili peppers were from South America and not, as I always thought, native to India. If chili peppers are from South America, then why is the spiciest chili in the world found in India? That...
by Nithin | Sep 6, 2017 | Blog, Culture
During my preliminary research in the weeks before launching my Kickstarter, I ran across this line. “There are 14 ‘high pungency’ cultures in the world where the use of [chili peppers] is predominant in nearly every dish.” 14 chili pepper...
by Nithin | Aug 26, 2017 | Blog, History, Usage
In India, it is known that South Indian cuisine is spicier than North Indian cuisine which packs a punch in its own right. And within the south there is a (disputed) king, my mother’s homeland, Andhra Pradesh. Light on sauces and butter, heavy on dried chili...
