Frequent patrons of McDonald’s restaurants on the Chinese mainland are no strangers to spicy fare. There are few dishes the chain hasn’t tried spicing up over the years; the spicy chicken burger and Spicy McWings are among its most popular menu items.

If you have traveled to the Middle Kingdom or shared a meal with a Chinese family, you’ll know just how important chili peppers are in Chinese cuisine. Whether serving as a dish’s key ingredient or used as a seasoning for a bowl of white rice, spicy flavors are a fixture of the average Chinese palate.

Mexican chiles — capsicum annuum — are the backbone of some of the most flavorful dishes, and they come from capsicum pepper plants. They're actually related to bell peppers and tomatoes.

Jalapeño peppers are one of the most well-known strains of the capsicum annum species and can be found in anything from a salsa you use to top your tacos with to appetizer versions of it where they are stuffed with cheese (via MasterClass).

Red chili peppers, native to South America, India, Thailand, and several other locales, have a reputation for their heat level; but how hot is this type of nightshade in reality? If you want to expand your cooking to achieve new levels of deliciousness, knowing more about your ingredients is essential.

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