When cooking different recipes, adding spices can change the flavor of a dish entirely. Many individuals love adding heat and spice to recipes to give off taste and accentuate a dish. There are several different ingredients that home cooks and chefs can use to spice up and flavor their dishes.

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.

The famously spicy food of Sichuan has taken the world by storm. But how did people in the region develop such a strong taste for mala, or mouth-numbingly spicy, flavors? Some say it has to do with the climate.

People from different countries, regions, or cultures often brag about their tolerance for piquancy, challenging folks from other areas to see who can handle the highest amount of spice. It's a point of pride for many that they can crank up the heat and handle it gracefully while others tap out.

People who request an extra kick to their curry could also be adding years to their life, according to a large study which linked frequent consumption of spicy food to longevity.

Chillies are a popular ingredient in many cuisines worldwide, and their heat and flavour can add a lot of character to dishes. But when it comes to chilli heat, is dried chilli hotter than fresh? Let's take a look.

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