This volume offers an illustrated guide to the many types of chilli and chilli products as well as tips for storing and preparing fresh and dried chillies. There are also instructions for making your own curry powders, pastes, spice mixtures, sambals and masalas to give your food a truly authentic taste. Six chapters then cover every aspect of chilli cooking from appetisers and snacks, to main meals, side dishes or piquant salads. There are classics such as Thai Chicken and Chilli Soup or more unusual dishes such as Chilli and Pak Choi Omelette parcels.