How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours
How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours
Why can you buy lasagne flavour snacks in Thailand but not in Italy? Which country can cope with the hottest chilli? And why do Germans like paprika so much?
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I know it's just a glorified advert, but it's an interesting read. Chinese Lay's flavours sound fascinating!
Most chinese markets here in the US carry them, I really like the spicy hotpot and the roasted lamb skewer flavors.
I also love going to the Asian markets for chips, much more interesting flavors than the American stores with bbq, cheese, sour cream, or cheese with sour cream
Oh cool, do you get any of the fizzy/numbing/sweet flavours from the article? Also the rose one sounded hella interesting and I'd like to try beer flavour too- have you tried those?
(I don't live in the US.)
If you'd like to experience the numbing flavor and have a good Chinese restaurant nearby, I'd recommend ordering a dish called "mapo tofu". It's a numbing kind of spice that is quite different from traditional flavors of spiciness.
I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)