Hot & Spicy is the new tasty

There's a reason why we celebrate the International Hot and Spicy Food Day. Bland dishes are out! For many, a certain degree of spiciness is simply part of an intense, aromatic taste experience - accordingly, Thai, Indian or Creole cuisine is becoming increasingly popular. The Scoville scale even measures the degree of spiciness (or rather the sensation of pain when eating) of peppers such as chillies, jalapeños, habaneros, cayenne pepper or piri-piri. But horseradish, or the much hotter Japanese wasabi, radish, mustard, pepper, garlic or ginger also give that very special kick to curries, soups, bowls, stews, sauces, marinades, dips and other extra-hot, spicy food creations.