"aromatic tradition"

#13358381

22 February 2026

During the fasting month of Ramadan, people sell Tandoori chicken for Iftar meals on a busy street in Kolkata, India, on February 22, 2026.

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#13229552

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229553

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229554

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229555

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229588

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229589

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229590

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong at Yin Ba 1986 restaurant prepares Three Pepper Fish, an iconic Sichuan dish. Fresh fish fillets are stir-fried in a wok with Sichuan pepper, black pepper, and red pepper, creating a spicy, aromatic, and balanced flavor. A rich sauce enhances this traditional dish, reflecting the bold cuisine of the region.

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#13229598

23 January 2026

In Hanyuan, Sichuan Province, China, on April 13, 2025, the village of Hanyuan is renowned for its production of red Sichuan pepper. The village cultivates this spice with powerful aromas that flavor and enhance traditional Sichuan dishes.

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#13229599

23 January 2026

In Hanyuan, Sichuan Province, China, on April 13, 2025, the village of Hanyuan is renowned for its production of red Sichuan pepper. The village cultivates this spice with powerful aromas that flavor and enhance traditional Sichuan dishes.

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#13229559

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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#13229562

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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#13229497

23 January 2026

In Xian, Sichuan Province, China, on April 13, 2025, freshly harvested young tea shoots represent the first steps in the production of a tea known for its delicate and refined aromas.

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#13229500

23 January 2026

In Xian, Sichuan Province, China, on April 13, 2025, freshly harvested young tea shoots represent the first steps in the production of a tea known for its delicate and refined aromas.

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#13229510

23 January 2026

In Xian, Sichuan Province, China, on April 13, 2025, freshly harvested young tea shoots represent the first steps in the production of a tea known for its delicate and refined aromas.

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#12863839

15 October 2025

Basanti Pulao, also known as Mishti Pulao, is a popular Bengali rice dish, recognized for its vibrant marigold yellow color and mildly sweet flavor. The term "basanti" translates to "yellow," which refers to the rich golden hue achieved from turmeric or saffron. Basanti Pulao is significantly sweeter and boasts a fragrant aroma. A pot of Basanti Pulao made with Govindbhog rice and ghee (clarified butter), with mutton curry, is prepared and served in Tehatta, West Bengal, India, on October 15, 2025.

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