Matching wine with Asian food, part 6

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.

Originally published by www.jancisrobinson.com at 2026-02-13 08:47:00