Part six of an eight-part series on how to pair wine with Asian flavours, adapted from Richard’s book. Click here for all the articles in this series so far published.
One of the biggest misconceptions in the West is that all Asian food is ‘spicy’, usually meaning high in chilli heat. But the chilli-pepper plant itself originated in Central and South America, and reached Asia only via European traders. Since then, it has indeed become a staple in many Asian recipes, but many more use mild amounts of chilli, or none at all.
But for heat freaks, these two chapters...
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