It may not be known to many but January 16 is “International Hot and Spicy Food Day” where the punchy, fiery, full-flavored conjurers of heat are celebrated for precisely why they are loved (and hated) - they’re hot and spicy. 

Chili lovers in the Philippines enjoy their dishes generously seasoned with chili peppers, most times willingly to a fault. 

The Bicol region, in particular, is known famously for its sought-after cuisine, distinctly characterized by its mastery of everything spicy. 

Probably its most popular dish, the region’s namesake, Bicol Express, ranked 6th in Taste Asia’s top Filipino dishes in 2023. It is an appealing go-to ulam that features tasteful pork slices thrown into a creamy coconut sauce dusted with spicy chili peppers.

Naga City-born sports writer Jay Postrado loves coming home to pinangat (spicy crab and coconut sauce combo), kanding-ga (bopis and Bicol express crossover spiked with chillies), and pansit bato - all fully spiced up. 

“For most of our dishes, like Laing, distinct talaga ‘yung lasa niya compared to other food and it goes well with rice. Yung right balance talaga ng gata (coconut cream) and spice yung nakakapagpa-crave para sa akin,” says the 21-year-old Bicolano who’s a student in the United States.

“Yung spiciness, it makes it a Filipino staple talaga, can’t be replicated by any ingredients abroad,” adds Jay.

Sean Sarmiento, a college student from Naga City, thinks it’s an acquired cultural trait as a Bicolano to be fond of spicy dishes, attributing this affinity to his upbringing. 

“Living in Bicol, parang nakasanayan na kasi namin yung maanghang na pagkain. Even in normal dishes, naglalagay kami ng pampaanghang like sa adobo,” shares Sean.

Asked why he thinks spicy food deserves the love it gets from patrons, he suggests it’s the complimentary power of all the spices softening into one another that makes hot dishes an easy favorite.

“For me, parang yung spice nagbibigay ng life rin eh, hindi siya nakakaumay. Tapos nag-cocompliment rin sa flavors ng ibang dish so nagiging improved siya,” he remarks.

Sorsoganon medical student Deneb Chua echoes a similar sentiment. 

“Dahil dun sa kick parang mas nakakagana pa kumain lalo, and mas na-augment yung flavor specially pag tamang tama lang yung spicy flavor. Halimbawa, kapag kumain ka ng kinunot, yung lansa ng isda mawawala at mas sasarap lalo yung food,” says the 24-year-old native of Bulan, Sorsogon. 

While one’s tolerance to spicy food varies from one individual to another, its scientifically proven health benefits are also worth noting. 

Health.com explains positively how some components in spicy food “may help reduce blood pressure, support weight management, and boost longevity.”

It cautions, however, that spicy food may not be for everyone, “especially if you have digestive issues.”

“Although marami na yung spicy foods na puwede subukan all over the world, I believe na worth the try talaga yung Bicol food kasi for me, must-try talaga ang flavor ng mix ng gata at chili, lalo na perfected ‘yan na ng mga Bicolano yung style ng dish na ‘yan,” boasts Deneb when asked why food lovers must try Bicol region’s staple.