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.

Gochugaru is an essential ingredient to Korean cooks everywhere for fiery flavor, a textured chili powder ranging from mild to hot, with a range of flavors depending on the peppers and preparation method.

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