In recent years, chili peppers have gained increasing prominence on the French culinary scene, with a tendency toward sensationalism that almost makes us forget that this fruit is not just about heat.
In her educational guide, J'aime le piment ("I Love Spice"), author Sonia Lounes explains that chili peppers belong to the Capsicum genus (like bell peppers), which includes five cultivated species and, for each, dozens of subspecies. This fruit, which contains varying levels of capsaicin – the molecule responsible for spiciness – has different sensory qualities depending on the variety, the region where it is grown and how it is processed and cooked.
As the author puts it, chili is a sport, and regular practice helps you get used to it. Used as a paste, powder or whole in many countries, chili is an entryway to an exciting culinary repertoire. Here is our selection to inspire you to broaden your aromatic horizons.
At the Korean restaurant Hkook, for pork, tofu and kimchi stew
MIKAEL MIDAS/HKOOK
