Spicy food seems to be growing in popularity. Some of the cuisines that are associated with a lot of spice include Mexican, Thai, Szechuan Chinese, and Indian. How you create the spiciness for each of these cuisines will differ slightly due to the ingredients.
Mexican food, for example, is associated with spicy flavors, yet most recipes use milder chilies like jalapenos, serranos, and anchos. The more chilies that are added, the more heat you will feel when you eat the dish. Hot peppers like habaneros will really increase the flames. Try different chilies before you add several to your cooking. Build your spice gradually.
Many Asian recipes rely on chili oil. A few drops can really spice up a recipe. It is often used in soups, salad dressings, stir fries and other recipes. Infused oils like this are great for people who love the heat but cannot tolerate chili flakes or seeds in the actual food. Chili oil also blends into the food well, putting the heat in every bite.
You can use a variety of chilies to build up the spiciness in a dish. Anchos create a lingering heat that builds slowly. Jalapenos jump in with their heat, though chipotle and dried jalapenos will be less potent. Aleppo flakes are perfect for adding heat to Indian dishes. It is similar to the ancho chili, but hotter. It sneaks up on the diner and lingers on the palate. Cayenne fits many different cuisines and can be easily controlled in a dish when using the powdered version.
If you do not want to use chili peppers, ginger can give a nice spice to a dish. Use it in Mexican or Asian dishes to add depth of flavor. Ginger also blends nicely with other ingredients, adding that little “something extra” that we often find lacking in some recipes.