One thing my fans don't know about me is how much I love guacamole! But it has to be a little chunky and just a little bit spicy.

I am an extremely adventurous eater and an avid lover of spicy food.

My favourite is spicy cocktails with chillies.

I am not into spicy foods. Big Red chewing gum is even too 'hot' for me.

I like all of McClure's pickles, but my personal favorites are the spicy ones.

In Porto, you have to eat francesinha. Translated, it means 'little French girl.' It's this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it's usually a bit spicy.

To see two couples that are battling to make it work just shows that love is in a marriage, but there are also trials and things that you have to make it through and showing women and men how to keep it spicy.

There's nothing like simple spicy egg bhurji.

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

I think Nina Simone has had an amazing journey. She was spicy and she had attitude and she didn't care, she wanted her money in a paper bag and don't mess with me and I've been doing some research on that so.

I know I'm kind of a wuss when it comes to spicy foods.

I make an awesome soup with coconut milk and shrimps; it takes me five hours to prepare the whole thing. It does become very spicy, but you can definitely taste all the ingredients.

Trying mirchi vada was like an achievement for me as it's too spicy!

I can't go spicy. It's just not in my taste buds. So I'll avoid the jalapenos, but I'll go cheese - and honestly, I would say pork is a little better than chicken with nachos.

I had to train myself to like spicy foods as I got older because they weren't a part of my upbringing at all.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.

What I love is Mexican hot chocolate, like a spicy hot chocolate - adding cayenne pepper to the Hershey's cocoa and making a spicy-sweet treat.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

Most people don't know that I'll eat anything spicy. A little extra kick is always a good thing!