Stories of scent and flavour

How to Fix a Curry That Came Out Too Hot | Why Adding Water Does Not Dilute It

A curry that came out too hot does not come back with water. Capsaicin does not dissolve in it. What works is

What to use instead of doubanjiang | "Adding heat" and "adding heat with its aroma"

No doubanjiang for your mapo tofu — what stands in? The answer changes depending on whether you add heat alone

Sichuan Pepper vs. Sansho: Same Genus, Two Aromas — Sichuan and Hida

Huajiao and sansho belong to the same genus, Zanthoxylum, and share the numbing compound sanshool. Where they

What is the difference between black and white pepper? | Four aromas from one berry

Black, white, green and Tellicherry pepper are all the same berry. Only the picking time and the processing di

“Today, I'll fuss a little over the aroma.” — Living with spices on busy days

Under the spell of spice. A new seasoning experience born from a home cook’s spark

Which spice do you add when you want more heat?

Some notes on which spices to reach for when you want to bring the heat yourself.