For a little teaser, you can read more about the book – which is still in the works – or about me.

Other pages will get content as the book nears completion and publication; first, I will also present lessons from the chilli in China for the (virtual) Oxford Food Symposium 2020: Herbs and Spices.

And, you can learn more about my background in chilli (and other hot spices, and China) at proper.

There are also stories there which will make it into the book, e.g.

On the Search for the Elusive Perennial Tibetan Tree Chilli

Chilli at the Longji Rice Terraces

Zhecheng, Henan – Where the Chilli Faces Heaven