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This article discusses the global popularity of spicy food, particularly in hot climates. It explains that spicy food is not a flavor itself, but rather enhances other flavors. The article also explores the historical spread of chiles from South America to Africa, India, and Southeast Asia. It highlights the use of spicy ingredients in preserving food and their potential health benefits in tropical climates. The article includes four recipes that incorporate chiles and spices, showcasing the diverse flavors and heat levels that can be achieved. The author, Rachel Gurjar, shares her personal experience growing up with spicy food and aims to showcase the versatility of chiles in different culinary traditions. [Extracted from the article]