Chilli may be spicy for the tongue, but it will be better for the heart according to a new study.
Research published in the Journal of the American College of Cardiology surveyed the eating habits and risk of death of around 23,000 Italian people over eight years.
Those who ate chillies at least four times each week were 40% less likely to die from a heart attack than participants who included the chilli in their meals less frequently.
Those who also ate chilli frequently reduced their risk of death from a stroke by more than 50%.
While these results will warm the heart of spicy food lovers, the results are unsurprising, given that a 2016 study found that capsaicin, the compound that makes chilli peppers spicy, is a powerful antioxidant as it can encourage cell death, which reduces the spread of cancer cells.
So next time you are debating whether or not to add a bit of heat to your meal, just remember your heart!