In this lesson, we'll talk about how Cantonese cuisine views spicy flavors and ingredients. What does it mean for something to be spicy? How do Cantonese chefs and households work with spice? We'll also cover a few popular spicy dishes, and give a few handy tips for making adjustments to spice levels.

In this lesson, we'll talk about the spiciness that comes from fresh ingredients: chili peppers, ginger, and garlic. How are they used? How do you shop for quality? And of course, how do you handle those spicy chili peppers without burning your hands?

In this lesson, we'll talk about the spiciness that comes from dried ingredients: ground peppers, peppercorns, dried chili peppers, and Chinese hot mustard powder. We'll cover how to use these ingredients and how we like to shop for them. We'll also share how to prepare dried chili peppers for cooking.

In this lesson, we'll talk about spicy sauces, oils, and condiments. We'll cover the five items that we use most often in our Cantonese cooking. Pay attention to what these ingredients are made of, and how we use them. As a bonus, we'll demonstrate how to use the Chinese hot mustard powder that we saw in the last lesson to make a fresh, delicious, sinus-clearing Chinese hot mustard sauce.

Make this classic dish as wild or as tame as you like! Our Kung Pao Shrimp recipe is an experience in both texture and flavor. Use what you've learned in this module to tailor the recipe to your preferred level of spiciness.