If you've ever eaten something extremely hot then you'll know that feeling that your head may explode.
Very hot chilies just have that throat drying, intense vibe and when things are too hot it can seem as if you've been chewing gun powder.
We've looked at chillies before at FDL and even brought you a report on the world's hottest variety.
This work from the photographer Adam Voorhes shows chillies in their often explosive light - Using firecrackers Voorhes has literally blown chillies up and captured the exact moment when they burst - amazing food art for all!
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.