29 min

The Joy of Heat The Food Programme

    • Food

The chilli revolution of the past decade has made the UK a nation of chilli-jam lovers, and windowsill spice-growers. But our desire for the fiery kick of heat-giving food goes back centuries. What is it about us that makes us crave the pain and pleasure of chilli, wasabi, and horseradish?

In this programme Sheila Dillon investigates our love for the hot stuff, speaking to chefs, growers, and researchers who are taking heat to new, extravagant heights.

Presented by Sheila Dillon
Produced in Bristol by Melvin Rickarby

The chilli revolution of the past decade has made the UK a nation of chilli-jam lovers, and windowsill spice-growers. But our desire for the fiery kick of heat-giving food goes back centuries. What is it about us that makes us crave the pain and pleasure of chilli, wasabi, and horseradish?

In this programme Sheila Dillon investigates our love for the hot stuff, speaking to chefs, growers, and researchers who are taking heat to new, extravagant heights.

Presented by Sheila Dillon
Produced in Bristol by Melvin Rickarby

29 min

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