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When making hot (as in "spicy") foods, generally members of the cayenne family are used to create the spiciness. E.g paprika, cayenne pepper, chili peppers. These are the most common ways of making a dish spicy. Sichuan/ Szechwan pepper is also sometimes used (usually in Chinese or Thai dishes) ; it is not related to the black pepper or chili peppers, but it is quite spicy.

If you mean hot as in (literally) "heat" , specialised ingredients are not required, but a stove or oven is.

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