Introduction: Why Cooks Spice Up Their Foods1 -- Part 1 Hot Stuff -- Chapter 1 Roots: Ginger, Horseradish, and Wasabi 9 -- Chapter 2 Pods: Chile Peppers and Hot Sauces 22 -- Chapter 3 Seeds: Mustard and All Kinds of Pepper 46 -- Chapter 4 Powders: Spice Blends, Rubs, and Curry 66 -- Chapter 5 Spice Trade 93 -- Part 2 Recipes -- Chapter 6 Basics: Seasonings, Sauces, and Condiments 108 -- Chapter 7 Appetizers and Snacks 172 -- Chapter 8 Starters: Soups and Salads 196 -- Chapter 9 Meat Dishes 227 -- Chapter 10 Poultry 257 -- Chapter 11 Fishes and Seafood 280 -- Chapter 12 Meatless Main Courses 304 -- Chapter 13 Sizzling Sides 320 -- Chapter 14 Beverages, Breads, and Desserts 342 -- Chapter 15 Soothing Counterpoints: Cool-Downs 372 -- Part 3 Serving Spicy Foods -- Chapter 16 Balancing the Spice 390 -- Chapter 17 Spicy Feasts of the World 392 -- Chapter 18 Pairing Beverages with Spicy Foods 399.