Most people might think that food from afar has only one kind of heat – the type that sears your taste buds and renders you semi-conscious. This of course, is not true. So how do you employ spices and chillies in a way that flavours your food without overpowering the palate? Read on gentle reader, read on.
*note – Chillies differ from Chile. The latter is a fruit of a plant while the other is most certainly a country of the South American variety! For the purpose of this article we will concentrate on the chillies used in Asian cookery.