Thai cooking espouses one central rule: “Mai ped, mai aroi” (If it’s not spicy it’s not tasty). On the other hand, in the original Cajun cuisine of Louisiana a food’s hotness was a veritable sign of poverty. Since meat and vegetables were so expensive the small portions were prepared in a Caribbean, piquant way, so they could be discerned in the stew or rice. Ayurveda, the ancient Indian art of healing, recommends hot dishes as beneficial to health but also for treating illnesses. And, each year since 1968, up to 10,000 stew lovers have descended on the Texan town of Terlingua for the “Chilli Cook-off”, a championship among chilli chefs for the “Bowl of Fire” trophy.

Capsaicin is the name of the substance that makes things hot, that sets mind and soul on fire. Not, however, because it arouses our taste buds but because it stimulates the nerve endings responsible for our sense of heat – which then sound the alarm: watch out, mouth burning! This then prompts the body to release pain-calming endorphins, causing a sensation of light-headed euphoria. In other words, you’re high! Serious chilli fans must constantly raise their doses to keep getting their kick…

Whether chilli or pepper, mustard seeds, onions or horseradish, ginger or garlic, spicy hotness is generated exclusively by plants, in roots, stems, leaves, seeds or fruit – which means hot spices are also palatable to vegetarians. In many religions certain foods are taboo – Muslims and Jews are not allowed to eat pork, Jews may not use vinegar – but hot spices are permitted by all religious creeds.

Finally, here are a few tips in case your soup has turned out too hot: add one or two diced potatoes to the pot. They bind and thus reduce the hotness, and can be removed prior to serving. But yoghurt, sour and sweet cream will also alleviate the heat. And to soothe acute burning it’s not water you should drink but yoghurt or milk, or alternatively take a bite of dry white bread or banana. Bon appétit!