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For the LOVE of Chili oil

For the LOVE of Chili oil

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Written by Adrian Coyet
Infusing chili with oil is, in our opinion, one of the best ways to add heat to a dish.
We just love 
it. Chili oil makes it so easy to spice up some fried rice, a salad or an avocado toast. The many ways to use it combined with the wide array of varieties you can create makes chili oil one of the most interesting condiments to learn and master.
Recipe: Ma La Street Tofu

Recipe: Ma La Street Tofu

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Written by Elsa Crafoord
In Chengdu we tried one of the best tofu dishes to date. Here is our version of the famous MaLa S...
Sichuan glaze for your Holiday ribs

Sichuan glaze for your Holiday ribs

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Written by Elsa Crafoord
We recommend going full on Sichuan with Sichuan pepper, chili, orange and honey glaze!
Gratitude is the foundation of all happiness

Gratitude is the foundation of all happiness

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Written by Adrian Coyet

FELLOW QUESTERS 

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.

- Learnings from the Pepper Quest

Larb, Laap or Laab – dipping our pinky toe into one of Thailands most iconic dishes

Larb, Laap or Laab – dipping our pinky toe into one of Thailands most iconic dishes

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Written by Adrian Coyet

The Quest: Is it Larb, Laap or Laab?

Nilas: You don’t need to quote me by the word...

Batak Citrus Fusion

Batak Citrus Fusion

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Written by Elsa Crafoord
This is a real simple sauce, a fundament from where many dishes can be made. Its citrusy explosio...
Sichuan Chili Oil

Sichuan Chili Oil

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Written by Elsa Crafoord
This is The Pepper Quests take on chili oil. It that can be used in a variety of ways and will su...
In very good company

In very good company

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Written by Adrian Coyet
Sat down with our dear friends and the dream team over at Surfers Stockholm for Aftonbladet to discuss spices, trends, food culture and flavor. 
The Pepper Quest

Limited edition: Batch #1 Spice mixes

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Written by Adrian Coyet
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. 
Reflections on the impact on the food and restaurant industry due to COVID-19

Reflections on the impact on the food and restaurant industry due to COVID-19

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Written by Adrian Coyet
An interesting discussion with Shane Smith, VICE and David Chang and Marguerite Mariscal of Momofuku about the impact of COVID-19 on the restaurant and food industry. 
Recollections of a Chengdu roof top bar!

Recollections of a Chengdu roof top bar!

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Written by Adrian Coyet

Our brilliant Pepper Quest colleague Hannes Kongstad has really just one thing on his mind; bars!

 

 

Chile Pequin - A chile pepper worth waiting for!

Chile Pequin - A chile pepper worth waiting for!

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Written by Hannes Kongstad

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.

Back from Mexico adventures!

Back from Mexico adventures!

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Written by Hannes Kongstad
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.
The Quest goes to Mexico!

The Quest goes to Mexico!

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Written by Adrian Coyet
The Quest goes west to the beautiful culinary wonder of Mexico.The coming days Hannes from @amanw...
Chengdu Taste - America’s best Sichuan restaurant?

Chengdu Taste - America’s best Sichuan restaurant?

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Written by Hannes Kongstad
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.
Sichuan The Pepper Quest

Wanted! Legendary noodle vendor!

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Written by Hannes Kongstad
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.
Pepper tasting at swedish national TV

Pepper tasting at swedish national TV

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Written by Elsa Crafoord
Started out 2020 with a pepper tasting at TV4 Nyhetsmorgon this morning. Great to talk about traceability, the importance of newly harvested spices, quality and the relation to our farmers. 
Sichuan, the most highly elevated cuisine in the world?

Sichuan, the most highly elevated cuisine in the world?

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Written by Hannes Kongstad
Well, we are tempted to proclaim it as such and this is also the main reason why we love to do business in Sichuan!
Sichuan Update: So who are with us on this quest?

Sichuan Update: So who are with us on this quest?

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Written by Adrian Coyet
Learn more about the team thats with us on this Quest, eating and learning our way through the Sichuan province!
Sichuan update: So what are we actually looking for?

Sichuan update: So what are we actually looking for?

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Written by Adrian Coyet

Well, a lot of things really. But first of all - Sichuan Pepper.

And like we have mentioned before not just any Sichuan Pepper, but the historical Hua Jiao of QIngXi.

The Burmese Gimlet enters Malmö!

The Burmese Gimlet enters Malmö!

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Written by Adrian Coyet
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.
On our way to the motherland Sichuan Pepper!

On our way to the motherland Sichuan Pepper!

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Written by Adrian Coyet

Fellow Questers!

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.

This is us!

This is us!

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Written by Elsa Crafoord

We quest for unique high quality pepper and spices. We work harvest based and single origin only, meaning we only sell pepper from farmers we know.

Cooking with Red Sumatran Long Pepper!

Cooking with Red Sumatran Long Pepper!

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Written by Adrian Coyet
Long pepper is an interesting spice. It differs quite a lot from normal black pepper both in flavor and heat. Some people actually thinks it resembles more to chili, than pepper.
What a year!

What a year!

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Written by Elsa Crafoord
More than a month into the year of 2019. Only a couple of days into the year of the pig. Seems like a perfect day for reflection and a recap of 2018.
Welcome fellow questers - Lets do this!

Welcome fellow questers - Lets do this!

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Written by Elsa Crafoord

2019 and beyond!

 

Hello from our Pepper Sister Lout Pham!

Hello from our Pepper Sister Lout Pham!

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Written by Elsa Crafoord

Hello everybody,
My name is Luot, I’m staying in Phu Quoc island, I live where the place people cultivate the pepper vines and you know, Phu Quoc. Pepper is the most famous peppercorns in Vietnam. 

Pepper tasting with MatGeek

Pepper tasting with MatGeek

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Written by Adrian Coyet

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. 

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