Spice is the variety of life

I love making reference to "spice wimps." I think it's funny. I'm not sure everyone does. That notwithstanding, I do have friends who militantly avoid spicy foods, and I just don't get it - other than for specific medical reasons, of course. Nobody ever died from eating a hot pepper - though there are probably some who thought they might.

All sorts of health benefits are attributed to capsaicin (the stuff that makes you wish you hadn't eaten that pepper). It's a powerful antioxidant, and has been proven to reduce the severity of migraine headaches. It relieves arthritis pain and has strong antibacterial properties that help prevent sinus infections. And whatever sweat it might generate can cool you off on hot days.

There's no shortage of places here at the beach that will happily spice up your mealtime. Chef Shawn Xiong at Confucius has a secret stash of mean little peppers from Hunan Province in China. And out of all the Mexican joints, Dos Locos' satanic "melt your face" brew is probably the hottest. Right across the street is Conch Island Key West Bar & Grill, yet another haven for spice lovers. Bryan Derrickson's conch chowder is loaded with flavor and moderate heat. And if you are looking for some mild hallucinations to entertain your taste buds, try his stuffed jalapeno poppers - wrapped in bacon, of course.

Jeong Hoon Kim and Tammy Wang's new Miyagi Ramen Bar by the Safeway on Coastal Highway offers a special treat for those who like their dinner with a side of attitude. It's the Spicy Miso Ramen bowl and it's just plain addictive. I always squirt in a bit of Sriracha for good measure. (My hot bar is set pretty high.)

If you like food with personality, don't miss Raghu Kumar's new Indigo Indian restaurant just steps from the Boardwalk in Rehoboth. If you request it, anything with the word "vindaloo" has the potential to make you very happy. Order the lamb vindaloo "10 hot," then pair it with a basket of onion kulcha and garlic naan. The veggie samosa appetizers also have a bit of a kick to them.

Of course no discussion of spicy heat is complete without mention of Bethany Blues. Truth be told, the hot pepper maniac who gave me the above information about capsaicin brewed up the spicy BBQ sauce for Bethany Blues. It's so good that Travis Reid of Reid Angus Farms in Frankford makes an Angus beef jerky using that sauce. Locals and chilihead visitors know that the hot pepper maniac to whom I refer is none other than Chip Hearn of Peppers.com and Peppers in Lewes. Speaking of jerky, those who dabble in gastronomic death wishes might want to try some of the Carolina Reaper Smoked Beef Jerky from the new Beef Jerky Outlet near Minh's Bistro Vietnamese restaurant and Rosenfeld's Jewish Deli at Route 24 and Coastal Highway. You'll enjoy the hallucinations. Speaking of Vietnamese, have you ever mixed Sriracha with the peanut sauce that comes with summer rolls? Owner Thinh Pham likes to encourage that, and then sit back and watch. Sort of a floor show without the cover charge.

One of the unsung heroes of true spice lovers is Semra Tekmen's very own spice mix that sits unassumingly on the table - waiting to pounce - at Semra's Mediterranean Grill by the Boardwalk in Rehoboth. It works with just about everything on the menu, and will make the memory of her homecooked Turkish cuisine last just a little bit longer.

The pain-producing compound in wasabi (a type of horseradish) is different from capsaicin in that it dissipates quickly. So though you still might long for death while you're eating it, you'll change your mind quicker than if you'd popped a habanero. Pure wasabi is expensive and difficult to keep fresh, so most sushi/sashimi joints serve a green-tinted paste of horseradish, starch and mustard. Some Rehoboth restaurants do offer the real thing; grating it fresh to order for a small upcharge. Two of those places are the Cultured Pearl and Saketumi.

Other sushi/sashimi spots include Big Fish Restaurant Group's Stingray Asian/Latino Bistro & Sushi Bar on Lake Avenue. If you're ready for the head-popping experience of genuine wasabi, be sure to ask the next time you cozy up to your favorite sushi chef. The pain will be gone before you know it, and your sinuses will appreciate their newly found freedom.