Fiery new ingredients guarantee to 'spice up' your meals revealed

A new research has found that people are more willing to try out spicy dishes than ever before.

Food Technology magazine's editor Karen Nachay writes about the following unique spicy ingredients being used to turn up the heat.

First is the Szechuan Peppercorn, a member of the citrus family typically used in some cuisines throughout Asia, and its tingling sensation has a slow onset and lingers for a long time.

Second is the Sriracha, a hot sauce made from chili peppers, distilled vinegar, garlic, salt and sugar.

Harissa's a paste that is typically made from various dried red chili peppers, cumin, coriander, caraway seeds, and garlic.

Gochujang, which is a pungent and savory condiment made from fermented soy beans, red chili peppers, glutinous rice, and salt, is traditionally used to season Korean entrees like kimchi, and soup.

Alpeppo Pepper, a spice from Syria and Turkey that is similar to a chili pepper but with a bit of sweetness and fruitiness, has a heat level similar to serrano pepper, and is often dried and used as crushed flakes.

Shishito Peppers are an extremely mild pepper from Japan that can be eaten whole.