SAMEA: ‘extreme, complex heat’

For Chef Mythrayie Iyer, Noma-trained, San Pellegrino Young Chef winner, and a head of R&D who says ‘extreme’ flavour has nothing to do with how much something burns. It’s about character: how much an ingredient shows up on the plate. A chilli, she points out, might scorch you at first and leave a floral note at the end. This episode runs from a childhood spice-market memory to the science of fermentation, and the complexity it can build.