It's hard to imagine a world without spice today.

At the same time, a world without borrowing and learning from our neighbors would be pallid and parochial — a world, in effect, without spice.

But for me the lightbulb moment is learning how to create flavour complexities without spice – using vinegar, mustard and raisins, for example, to bring out acidity, heat and sweetness.

If you prefer your chicken without spice, there’s a “naked Hawaiian” chicken, as well as chicken tenders with a side of plain toast.

What is life without heat, without spice, but a cold and cheerless landscape?