Spiciness refers to the heat or pungency of food, primarily caused by compounds called capsaicinoids, with capsaicin being the most well-known. These compounds interact with receptors in the mouth, creating a burning sensation that can vary in intensity. The level of spiciness is often measured using the Scoville scale, which quantifies the heat of chili peppers and other spicy foods. Different cultures use spiciness in their cuisines, with varying preferences and tolerances. For example, Indian and Thai cuisines are known for their bold use of spices, while Japanese cuisine tends to be milder. Spiciness can enhance flavors and add excitement to dishes, making it a popular choice worldwide.