Spicy food stars in a variety of cuisines all over the world. Here's a quick look at five common-ingredient sources of heat:
* Chili Peppers: Come in several sizes, shapes and heat levels. The kick is in the seeds and membranes. They're used in an endless variety of products, including chili paste and cayenne pepper.
* Cajun Seasoning: A dry blend with a bold flavor. The ingredients can vary but often include garlic, onion, chilies, black pepper, paprika and oregano.
* Curry Powder: A standard in Indian cooking, curry powder's heat can vary based on ingredients used. The yellowish blend can contain up to 20 spices, herbs and seeds, often including chilies and black pepper.
* Jamaican Jerk Seasoning: Traditionally a mix of chilies, thyme, spices (cinnamon, ginger, allspice, cloves, etc.), garlic and onions, the dry blend is used on grilled meats.
* Wasabi: A bright-green condiment available in both paste and powder form with a sharp, pungent flavor. It's often called Japanese horseradish.