Uni days I was used to very hot food but that was the only time, heck I would finish that little saucer full of chopped chilli in soya sauce served with almost all chinese dishes and eating Vindaloo (a full of chilli lamb curry, red in colour too due to such high content of chilli) was not an issue. Can't hack it now. Can't really taste anything else as it overpowers rest and as I enjoy cooking I use even less to be able to taste all the ingredients. We Pakistanis use too much even in our grilled food (tikka, kebab etc). Turkish and Persian grills are yummmm ..