I like spicy food. But the term "spicy" is extremely relative. What's spicy to some may be cause for the nearest gallon of milk or fire alarm.
The next question is how spicy?? How spicy is TOO spicy?? A good rule that I live by is if you need medical attention...you've likely gone too far.
Case in point, this soup which burned a hole in a 26-year-old man's stomach.
But what about this story from the Huffington Post about the curry that allegedly caused a man to hallucinate?
First of all, it should be known that the subject in this spicy study is a self-proclaimed "daredevil". He climbed Mt. Kilimanjaro for goodness sake.
Nevertheless, he ate a curry made with 20 Naga Infinity chilies. Never heard of them, but with a whopping 6 million Scoville units per pepper, it's worth learning about.
I've had salsa made with the Naga Bhut Jolokia or "Ghost Chile" pepper. That's extremely spicy in my opinion and the hottest one I've ever personally eaten.
The last I had heard, the Trinidad Moruga Scorpion Blend (incidentally produced by New Mexico State University; go Aggies) was the reigning champion of chile heat.
Chile heads are their own breed. I don't know that I would consider myself that, but I do find it fun to test my ability to handle the heat. Of course, I never know until it's too late whether or not I've gone too far.