Chief director Liu Shutong explains that the documentary took two and a half years from planning to release, with the preproduction phase involving extensive research and preparation, which consumed a significant amount of the team's energy.

"Spices like Sichuan pepper (or Chinese prickly ash), saffron and star anise, which are featured this season, were touched upon in previous episodes. However, this season we focused more on a systematic approach, showcasing how spices have influenced human diets and shaped eating habits," Liu says.

Liu emphasizes that the documentary doesn't only focus on spices as they are today but aims to explore how they gradually influenced our eating practices.