I love the combination of a powerful, tropical perfume triggered and balanced by the heat of chilies, with both flavors grounded in the base of a spice, as in fresh, new-crop Hawaiian pink ginger, garlic, and black pepper together. If using jasmine, just find a single stalk at the florist, or use gardenias as they do in China.

Use a light oil like almond, sunflower, or even canola, but make sure it is of good quality and fresh.

Sprinkle this oil on garlic-flavored creamy white beans accompanying a piece of salmon marinated in fresh basil, wrapped in bacon, and grilled and you will have discovered the excitement of easy yet spectacular cooking.