Infusingchili with oil is, in our opinion, one of the best ways to add heat to a dish. We just loveit.Chili oilmakes it so easy to spice up some fried rice, a salad or an avocado toast. Themanyways touse itcombinedwith the wide array of varieties you can create makes chili oil one of the most interesting condimentstolearnand master.
The beauty of really immersing (nerding) yourself into one thing is that it opens up your mind to other things. When you realize the difference between pepper and PEPPER, coffee and COFFEE, Salt and SALT is becomes hard not to be curious about what other choices in our current life also has that huge quality contrast.
Finally, after many test rounds and cooking sessions, we are so happy to present our first batch of spice mixes! It will be a limited batch of 50 packages, available on the webbshop until 11/11. Its a first comes first order.
These are slow and impatient times. I am back from Mexico loaded with tons of inspiration and flavours from the Mexican cuisine but with everything that is happening around the world at the moment, it is safe to say that it will probably take some time to get our samples from Mexico back home.
What a trip! I just now got back from an incredible journey in Mexico where I have been sourcing a wide range of phenomenal products that we at The Pepper Quest hope to share with all of you in the near future.
At least the late legend of food writing Jonathan Gould once described it as such which is reason enough for the Quest to pay it a visit while laying its hat in the city of LA for a couple of days. Located in the community of Alhambra in San Gabriel Valley, it is a bit of a drive but since that counts for pretty much every place in this endless abyss of automobiles, there is no reason to hesitate the trip.
Are you in need of a job? Are you looking at changing career paths? Do you live in the 19th century and do you per chance own a bamboo pole and two baskets? If so, you can entrepreneur your way out of your random existence and become one of the pivotal street food heroes of Chengdu, who hundred years ago instigated and institutionalised one of the most satisfying and beloved munch cravings ever known to this world; the Dan Dan Noodles.
What was once only a remedy to encourage gin-craving sailors during the 19th century to consume their rations of scurvy-preventing lime juice, has now become the perfect way of using our Burmese flower pepper in the bar.
We couldn’t be writing it in a more exciting time. We are on our way to southern China. To the great region of Sichuan. To the bustling city of Chengdu, the luscious valley of Han Yuan and to the mystical misty mountains beyond.
A true Flashback Friday! We love exploring flavors with food lovers and really dig deep into pepper. Looking back the time we spent an afternoon with Johan from MatGeek talking, tasting and smelling pepper.