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What’s the big deal about chilli in Asia?

by Mick Yang

Take a moment and imagine eating something “spicy”. Chances are you’ll think of an Asian cuisine. After all, Asia regularly dominates “top spicy cuisines” listicles. But why—and how—does Asia do spicy food?

“Spicy” food and “hot” food: Are they the same thing?

Scoville scale of commonly used chillies in Asia together with some of the mildest and hottest chilli peppers.

Where are chillies from? The humble origins of a sleeper hit
Why are we so hot for chillies?
Global appeal, Asian methods
The anatomy of a chilli sauce: How do we use chillies with other ingredients?
Gastronomy
Health
Common principles, diverse translations
Conclusion
Disclaimer: Our stories have been researched and fact-checked to the best of our abilities. Should you spot mistakes, inaccuracies, or have queries about our sources, please drop us an e-mail at hello@kontinentalist.com
Mick Yang / Partnerships Executive

Mick graduated with a BA in Law (First Class) from Oxford University. He oversees Kontinentalist’s network of strategic partners and outreach operations, in pursuit of unleashing data's potential for good in Asia. Besides lending his time to social justice research and advocacy, he loves surprising people, good journalism, and dreams of cycling around with his own dog one day.

Credits
Code / Bianchi Dy
Illustration / Griselda Gabriele
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