What kind of “perfect match” is there between chili peppers and the people of Guizhou?

What kind of “perfect match” is there between chili peppers and the people of Guizhou?

Chili peppers—why are they so addictive?

People often respond like this: The spiciness brings a mildly painful burning sensation that stimulates the brain to release endorphins—natural pain-relievers—making you feel happier the more you eat, and increasingly unable to stop. Of course, this explanation is scientifically sound—but it’s also a bit lazy, as if chili peppers had no other flavors beyond “spicy.”

Come to Guizhou— you’ll definitely gain a fresh perspective on the questions mentioned above, because the chili peppers here—

Seriously! So! Delicious!

It’s spicy—but not so hot that it’s impossible to swallow, let alone so fiery and pungent that it makes your throat ache. On the contrary, it carries a subtly fragrant aroma infused with a hint of oiliness. Even after being deep-fried at high temperatures, that faint sweetness characteristic of chili peppers still shines through. Hold a dried chili pepper in your hand, and you’ll truly appreciate its unique texture: glistening with oil, surprisingly heavy and substantial, vividly red and translucent as if it could almost glow. Take a sniff—its fragrance is utterly distinctive and unforgettable.

Its unique flavor stems from its high content of crude fat, as well as the abundant proteins, sugars, and various aromatic compounds found in its dry matter. Guizhou chili peppers consistently rank among the top in the country for these key indicators. Thus, when Guizhou residents say, “Only locally grown chilies are truly fragrant,” they’re by no means expressing blind confidence.

Guizhou boasts high mountains, deep valleys, dense forests, and long rivers. Its climate is mild and humid, with rainfall and heat occurring simultaneously. Moreover, it features the world’s most typical and complex karst landforms, accompanied by soils that are rich in minerals yet highly hydrophobic. Chili peppers thrive in mountainous environments, and looking across the entire country, it’s truly hard to find another region that could offer such perfectly suited growing conditions for this guest from afar.

However, the exceptional aroma that Guizhou chili peppers boast owes even more to the deep affection and mutual support embodied in the four characters “xiang ru yi mo.”

I’d like to emphasize once again: In ancient times, Guizhou was severely lacking in salt. Thus, compared to Sichuan and the Two Lakes—regions that weren’t as short of seasonings—Guizhou people treasured chili peppers all the more. Elsewhere, chili peppers were merely a subtle garnish, adding a touch of spiciness to liven up cooking; here, however, four hundred years ago, people recognized their limitless potential in terms of flavor and resolved with great determination to use them as substitutes for both salt and MSG.

Since it’s the most important seasoning, we can’t simply pursue spiciness at all costs. When cultivating chili peppers, people naturally tend to select varieties that strike just the right balance of spiciness, rich aroma, and exceptional ability to enhance the flavor of rice. It’s fair to say that today’s Guizhou chili peppers—capable of leaving one utterly hooked—are truly the fruits of generations of hardworking and ingenious Guizhou residents who’ve nurtured them with their own hands.

With its mountainous terrain—“eight parts mountains, one part water, and one part farmland”—this region often presented people of that era with numerous challenges, such as scarce arable land and inconvenient transportation. Yet, thanks to the clever combination with chili peppers, these very challenges have actually turned into a unique advantage: this vegetable doesn't require vast tracts of cultivated land and thrives beautifully even in the rugged mountain landscapes. As long as someone is willing to plant it, it will take root and flourish, blooming everywhere across every nook and cranny of the mountains. Moreover, due to the complex, vertically varying microclimates found in these mountainous regions, countless varieties of chili peppers have emerged, each with its own distinct flavors and forms.