Chili is on the rise. It is well known that during the time of the Austro-Hungarian monarchy, intense spiciness made its way to the table. Just think of the Hungarian goulash, generously seasoned with paprika. After the collapse of the monarchy, spicy flavors disappeared from local menus, only to return to Western Europe many decades later with the culinary cultures of Central and Latin America, as well as the Eastern or Asian regions. Today, chili is thriving across Europe and is becoming increasingly popular, especially since it has numerous positive effects on the human body and organism. The new work by Simone Taschée and Klaus Postmann offers an unbiased approach to one of humanity's oldest spices and is aimed at all culinary enthusiasts who wish to rediscover chili or are yet to do so.