African food can range from mildly seasoned to intensely spicy, depending on the region and dish. West African cuisines like Nigerian and Ghanaian food often use Scotch bonnet peppers for significant heat. Ethiopian cuisine uses berbere, a complex spice blend that includes chili peppers, creating a warm, aromatic heat. However, many African dishes are not spicy at all — there are plenty of mild, fragrant options at most African restaurants. When dining out, don’t hesitate to ask your server about the spice level of specific dishes.