Ever think about where the food on your table really comes from? Maybe not, but it is sometimes a very interesting story. The fact is that a lot of plants don't originate in the places that are most associated with them. I discovered this when researching a book about Thai food a few years ago (sadly, it was never published). I found out that, although the chili pepper is widely associated with Thai cuisine, the chili plant is not native to Thailand, or even Asia. That discovery, along with the ones that followed, form the basis of this web site.

"Traveling Chili" is the story of the journeys plants have taken around the world, to end up at our supermarkets and on our tables. The facts are sometimes stranger than fiction, and there are even one or two radical make-overs along the way. This site also shares some of the local knowledge I've gained about how some foods are used, and I might even share a recipe or two.

You're welcome to comment on any of the articles here, and if you'd like to contribute, feel free to Contact Us with your ideas.

Most Recent Article:

Pepper vines in a plantation near Kampot

Among gourmets, Kampot pepper is becoming increasingly prized for its strong yet delicate aroma and taste. As with fine wine, it’s all about the climate and soil. Modern mass cultivation began in the 1870s, when the Sultan of Aceh burned his Indonesian plantations to keep them out of Dutch hands and moved production to Kampot. So, the people around these parts have generations of experience in raising pepper.

The tiny flowers of the pepper vine. These will be pepper berries in five to six months.

Any of the tour operators around Kampot or Kep can arrange a trip to a pepper plantation, where of course you can buy pepper in bulk at really good prices. You will also find Kampot pepper in the town’s market<, in several shops and restaurant, or you can visit the FarmLink office in town. FarmLink operates as a farmers cooperative, selling Kampot pepper to the world with full traceability.