Why you want it:
Next time you unwittingly crunch through a piece of chilli while eating a stir-fry, take those few moments as you wait for the impending inferno in the back of your throat to reach full force, to consider this. The heat you're feeling is due to capsaicin, a compound that's been found to fight prostate cancer cells, help prevent cardiovascular disease and assist with insulin control. Sure, it's small comfort when your mouth is burning like a Brit at Bondi, but hey, if you can't handle the heat, get out of the Thai/Mexican/Korean restaurant, you fool. Use chilli to spice up marinades, salsas, casseroles, dips, pasta sauces and salads.

Sexy Salsa

1 tbsp olive oil
1 brown onion, finely chopped
1 long red chilli, finely chopped
1 small green capsicum, finely diced
1 tbsp tomato paste
500g tomatoes, diced

Method
Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for three to four minutes or until soft. Add chilli and capsicum. Cook for two minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil. Reduce heat to medium-low. Simmer uncovered for 15 minutes. Remove from heat. Cool and serve with nachos, crackers or bread.