Fiery Foods with a Healthy Kick

The heat from spices can aid in metabolism and build immunity.

Read about how the heat from spices impact our nutrition and cooking.

India’s celebrated cookbook author on the heat and flavor of spices.

Chiles offer antioxidants, carotenoids, and micronutrients known to increase metabolism.

The heat from horseradish is famous for its eye-watering pungency and comes from the compound allyl isothiocyanate.

Black pepper has warming, anti-inflammatory and anti-spasmodic properties.

Unlike the heat of chiles, mustard’s pungency is earthy and green, with a slightly spicy and bitter finish.

The seeds and fruit of the pepper are ground to make a stomach tonic, for their cleansing and carminative properties.

Sweet and sour mangoes pair perfectly with a bunch of fiery red chiles, creating a piquant and flavorful curry.

This spicy condiment is also good as a secret weapon in sweet dishes.

This mango pickle, traditionally served at the end of South Indian wedding feasts, is tangy, earthy, and spicy.

A guajillo chile adds warming heat to this comforting soup.

The combination of tomatoes with chile, onions and spices provide antioxidant and anti-inflammatory benefits.

This quick and easy pickle pairs our favourite spud with heat from chiles.