In the first part the authors bundle 16 stories, about lip tingling szechuan pepper and sharp mustard, soft Korean gochu or Japanese wasabi. And why is some cheese spicy, what do peppers do to our brain, what beers are best to cool down a fir within your mind and what to do when you have Suriname roots but are not into hot food?
In the second part you will find 21 recipes from chefs, mixologists and culinary writers from Belgium and the Netherlands. With Tummie on hand, you will be able to serve authentic chili con carne, make your own sriracha or fermented hot sauce, shake a spicy Dark 'n Stormy or mix up a creamy watercress soup. To finish it off with a dessert: try the the ultimate combo of chocolate and chili.