We have seen relatively few articles about how to really get in to spicy foods, so this blog-style entry from Lifehacker touches on this topic rather nicely:

Build a Gradual Tolerance to Spicy Foods

Needing to have your food kept extra mild at all times can curtail your enjoyment of new foods, as well as your dinner invitations from established kitchen wizards. The Serious Eats blog suggests some wise gradual steps toward a tougher tongue.

Along with knowing which peppers and spices to start out on (poblanos and cubanelles, moving on to jalapenos and serranos in Mexican cuisine, for example), anyone looking to ramp up their spice resistance should keep their spices on the side for self-dosing, a writer for Chile Pepper magazine suggests.

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