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:

Thai name: Som Tam Tua Kaek

There are those that would insist that som tam can only be made with green papaya, but in fact Thais have created an almost infinite number of variations on the dish, using a variety of fruits and vegetables. This one offers an interesting way to dress up a simple vegetable like fresh green beans.

String Bean Som Tam

Ingredients

Preparation Method

• Blanch the green beans by boiling them for just a minute or two, and then drain them and let them cool.
• Stir together the lime juice and sugar. It’s usually better to set it aside for a few minutes or more to give the juice time to dissolve the sugar. Stir in the tamarind sauce, chilies and garlic.
• Pour the dressing over the beans and stir to mix lightly, then pour the mixture onto a serving dish.
• Sprinkle the cherry tomatoes, crushed peanuts and optional dried shrimp over the top.