That is, a hot taste in your food often referred to as spicy?

 If you do : How hot do you like the heat to be?

                 Do you like heat in all foods or just some?

                 If heat to some degree is your thing, does the rest of the family enjoy it as well?

                 Do you dwell in a warm or hot climate?

Jalepeno is as high as I go, and that’s in something, taken straight is a bit much unless they are a mild variety

I don't think spicy hot is a pleasant taste.  I can lightly sprinkle hot sauce on a sandwich and enjoy a bit of hot spice in Mexican food but I doubt that I would miss it if it disappeared completely.

Grew some Fatalii peppers along side some Habanero this year.   Talking to my cousin, I find out Fatalii is Moroccan for fatal.  And it nearly was.   I like a little spice but, this was over the top.
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I have never equated spice with heat.  It can happen in certain cirumstaces, such as using chili's, but it is not always true.  I have had a few different curries that were not hot, but they were exceptionally spicy for me!  Right! On to the question!

I could take a Serrano level in just about anything I eat, but that is about it.  I could see some Scotch Bonnet salsa every once in awhile...and the Indian high end stuff, the Ghost and the Reapers...fun to try every blue moon, but certainly not enjoyable for me.

SIL Sue does, rest of the family no.

No.

That is, a hot taste in your food often referred to as spicy?

 If you do : How hot do you like the heat to be?

                 Do you like heat in all foods or just some?

                 If heat to some degree is your thing, does the rest of the family enjoy it as well?

                 Do you dwell in a warm or hot climate?

 I can eat Anaheim, Poblano and Jalapeno depending on how they are prepared/cooked in a dish.  But I can't eat them raw. Too hot.  Bell pepper is my style

Most of the family likes it fairly mild, maybe a little tiny bit of heat in Mexican.

Lived for nearly forty years in So Cal (so warm) and now Va (so moderate).

One of the doctors at my wife's work grows Carolina reapers, don't where they are on the Scoville scale. Some were hotter than the hubs of ####, others were just way too hot. We like flavored heat but not for the sake of hot. Our son is one of those that adores it. If it makes your eyes water or even close I put the fork down.

I stop at the Thai chili, no enjoyment for me after that.  My chiltepin, Tabasco and cayenne peppers are all producing like crazy right now. 

I think the Carolina Reaper is 1.5 million...It is a crossbreed between a Bhut jolokia and a red habanero.

A few of them truly were STUPID HOT, why? That is not flavor in my book, it is ridiculous best I can tell.

I think Bar-B-Lew enjoys a hot sauce and has quite a few...I think he has had a few of these crazy hot ones and will heck in!

I think Bar-B-Lew enjoys a hot sauce and has quite a few...I think he has had a few of these crazy hot ones and will heck in!

I have had some 1.25mm scoville hot sauce.  It took about a week for my stomach to get back in order.  I have some 750,000 that I have been adding into my wing sauce.  My buddies and I have loved it the 4x I have made it.  It will be a keeper.  Nose running but not mouth on fire and not being able to taste anything.  Great flavor and heat added to my standard sauce I was making. 

I don't do hot on everything.  Really hot only on wings.  Hot sauce on a few other things occassionally too. 

Climate - lived in Memphis 4 years.  Will never live in a hot humid climate again.

The developer of the Carolina Reaper just came out with “pepper x” (official name pending) 3.3 m scoville, the Guinness people are evaluating it for title of hottest pepper, Carolina Reaper is the current title holder which can vary up to 2.2 m scovile.  Ridiculous

I scream for ice cream when i eat them 

I love spice, but, for me it needs to be in certain foods.

I like some spice in ribs, and a tickle in brisket, but not in chicken or turkey.

I think it needs to be in sausage and links.

I love it in soups.

Not in ham, but in pork loin and tenderloin.

Just some of my thoughts

Bill