Masters of Spice

Seth meets three chefs who are masters of using hot peppers and balancing the intense heat with incredible flavors. Along the way, he samples muu som, a stir-fried rice-fermented sour pork dish at Thip Khao in Columbia Heights; junglee laal maas, a spicy goat curry at Pappe in Logan Circle; and a whole steamed fish with fermented peppers and scallions at Q by Peter Chang in Bethesda, MD.

Host Seth Tillman heads to Pappe, an Indian restaurant in Washington, DC, and watches Owner/Chef Sanjay Mandhaiya prepare their signature dish, Junglee Laal Maas. Made with tender goat meat and a fiery blend of Guajillo, Indian chili, jalapeños, Thai chili, and habanero peppers, this spicy goat curry is packed with flavors.

Seth catches up with award-winning Chef Peter Chang at his Bethesda restaurant Q by Peter Chang. Chef Chang guides Seth through his signature whole steamed fish with fermented peppers and green onions, a dish that he grew up eating fresh from the Yangtze River in his native China. Plus, Seth watches Chef Chang make his delicious chili oil, which pairs perfectly with the savory Szechuan fish.

Seth Tillman heads to Thip Khao where Chef Seng Luangranth cooks Muu Som, a delectable dish bursting with ginger, onion, mushrooms, tomatoes, garden-fresh chilies, and the complex flavor of fermented pork.