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In this issue

It's getting hot in here! This issue, we look into the thrilling world of modern Thai cuisine, before exploring some of the unique ingredients the country has to offer--like underground rock salt and Thai truffles. Going to the source of flavour, we visit a Singaporean-run pepper farm in Kampot producing some of the most sought-after spices in the world; and uncover the secrets of rempah used in local cuisine. Heading into the kitchen, we test out some fiery recipes from the cookbook Guerrilla Tacos.

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