Alright. My whole life I have been very sensitive to hot spices, only able to tolerate the absolute minimum of hotness in my food. That is, a bit of grounded black pepper. In the past 3 years especially, I've become a big fan of sushi and as such have been exposed to the might of the Wasabi paste. I have also started to like sweet chili sauces (yeah, even that was too spicy for me for a very long time). I'm not sure whether you're familiar with Nando's but I have had some successful run-ins with their Peri-peri sauce. I have had it many times, but even now I'm only at a stage where I can tolerate a maximum of one drop of the stuff per large bite (and I mean LARGE bite). I believe some good amount of hotness to really help the flavour of many dishes, but I don't want to reach a level where the spiciness overpowers everything else. So, I've been wondering: how do I go about it? Which types of spices would you recommend to a beginner to use frequently in order to proceed to a higher level of spiciness? Has anyone here made the transition from hating spicy foods and sauces, to being able to tolerate and enjoy it? How did you do it? Any response on this would be appreciated!