Talking spice (e.g. Scoville Scale), not temperature.
Some things we naturally associate with spiciness, like chicken (Vindaloo curry), or beef (Sichuan water boiled beef).
But are there foods that you have discovered that pair surprisingly well with hot spices -- be it a curry, or peppercorn, or chili, etc.?
- chili pepper flakes (the kind you get at pizza joints) on mango slices
- ground Sichuan peppercorn with Chinese salted plums
- Dill pickle spears with Chinese chili garlic sauce
- Raw (i.e. green) banana slices with Tobasco sauce