Jeroen Hazebroek starts Hete pepers at the beginning: with sowing and cultivating 25 varieties and 4 types. Of course, tips on care, nutrition, and pest control are not missing. Hete pepers is spiced up with interviews with professionals in the growing sector and the processing industry. In addition, Hazebroek provides numerous recipes for sambals and hot sauces, as well as tips for drying, smoking, preserving, or fermenting the peppers. Finally, 15 chefs present recipes from their own cultures, such as Indonesian, Surinamese, and North African cuisine.
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