This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

This recipe is from Susana Trilling, who owns the Seasons of My Heart Cooking School in Oaxaca, Mexico. It uses an herb called hoja santa that has a large, fragrant leaf. Look for it in Latin markets but if unavailable, watercress is the best substitute. Serve this soup with a dark beer like Negra Modelo and cornbread. Read Dave DeWitt's entire spicy spring soup article here.

A Singapore Nonya favorite, this dish is cooked in a wok and can also be served with the Nasi Kunyit recipe found here. Find more recipes and read about Dave DeWitt's Singapore trip in the article Singapore Fling By Dave De Witt

This recipe is from David Paul's Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It's also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter. Read more spicy cake recipe ideas here.

Few people have ever heard of the Mascarenes, and these islands are more 
known by their individual names: Réunion, Mauritius, and Ródrigues. They 
are a departement of France and lie hundred of miles east of Madagascar, 
hundreds of miles away from each other, and although they vary greatly 
in geography, culture, and religion, they have one great thing in 
common: a love of chile peppers. On all three islands, chiles of every 
size and heat level are lovingly grown and added to a cuisines that can 
generically be called Creole. Rebecca Chastenet de Gry, one of my 
writers, collected this recipe for me on Réunion Island. She wrote: 
"Alter the heat in this extremely hot salsa by changing the chiles used. 
Traditionally the smaller piquin or bird's eye chiles are the types 
preferred, but milder ones, such as red serranos, can be used." Serve 
it--easy does it--over clams, other shellfish, or grilled fish fillets.

This recipe is from Madagascar.

The Heat Scale varies on this one, depending on the amount of Madagascar Sauce you use.

The famous food writer M. F. K. Fisher described this sauce as follows: 
“A peppery concoction suited to the taste of bouillabaisse, served 
separately from the soup to be ladled in at the discretion of the 
individual diner.”

Here is a standard Spanish hot sauce would probably be prepared with the 
small, hot guindilla (“little cherry”) chiles. Serve this tasty sauce 
over steamed vegetables, roasted meats, or fish prepared by any method.