Spices have been prized for centuries - in fact, they were once valued as highly as gold. Today they remain an essential ingredient in culinary traditions around the world and deserve pride of place in every cook's repertoire for their ability to add heat and flavour to all kinds of foods, whether sweet or savoury. This book offers a simple introduction to the fabulous possibilities of hot and spicy vegetarian food.

This superb collection of recipes includes a selection of fiery traditional vegetarian favourites from India, Vietnam, and Mexico alongside milder, more subtly spiced dishes. Moving beyond the popular varieties of chilli, explore the aromatic delights of an exotic wealth of spices, including cardamom, turmeric, lemon grass, wasabi, coriander, saffron and zereshk, galangal and cayenne.

Every aspect of cooking is covered, from warming soups and piquant appetizers and light meals to sizzling vegetarian main courses, and a range of tantalising side dishes and spicy desserts and bakes. Dishes include Casablancan Couscous with Harissa, Spiced Pumpkin Gnocchi, Grilled Polenta with Chilli Salsa, Cardamom-spiced Pear Tarte Tatin and Swedish Spice Bread.

Recipes are described in clear, step-by-step sequences and accompanied by photographs of the finished dishes, so you can easily achieve perfect results. Detailed nutritional information makes it easy to eat healthily or plan for special diets while still enjoying the spicy delights. Whether you aspire to impress your friends with a spectacular flavourful feast or liven up midweek meals, these recipes are sure to fire you up and satisfy and excite your family and friends.