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I don't like heat just for heat's sake. However, I do appreciate the flavors of some peppers - like chiltepins and datil peppers. We grow chiltepins in our backyard here, in North Alabama. Datil peppers add a wonderful flavor to spicy dishes.
BTW - try Ethiopian Doro Wat for a spicy dish that has great flavor.
I LOVE spicy foods, and can take more heat than most I dare say. Still, there becomes a point where the heat is so strong as to overpower the flavor of the meal. That's no fun.
I no longer bother to add much to my food, because it just detracts from the other flavors.
I somehow agree with that. Too much of hot spices doesn't let me enjoy other flavors in food. Same with too cold drinks.
I like spicy food, but not to the point when my mouth and stomach is on fire. I remember eating really spicy kimchi - I could not taste anything else for a while, and my mouth inside started to peel off.
So, if I can't taste the food - then it's too much.
I bought some Momma O's kimchi made with ghost peppers - that was some great kimchi. Momma O's also sells vegan kimchi, mild kimchi, and kimchi kits to make your own. I know what I'm going to eat tonight.
I'm experimenting with different spices and peppers. I like recipes on the spicy side. I go through a bottle of Red Hot sauce in about six weeks and I sprinkle tabasco (or any hot sauce I can find) on just about anything (pizza, hamburgers).
I have a new recipe that uses Chipotle in adobo sauce (because ground turkey needs help). I really didn't think this stuff was all that bad until I tried to digest it. It tastes really good but my stomach and the rest cannot tolerate it. So I'll stick with the Red Hot sauce for now and try peppers on the lower scale.
How hot have you gone, or can you go? Is there a conflict between what tastes good and what your body just can't handle? Have you found this out the hard way?
If I use this recipe again, I will use peppers a littler lower on the scale or take out the seeds (I've heard this helps). I like the smoky flavor of the jarred chipotle peppers, though.
I don't like hot foods, not particularly even fond of things most people would call "medium" - which is why I make my own Thai, Chinese, Vietnamese, Mexican, Indian foods. That way I can get all the spices I love without the heat, although I always separate the batch toward the end of cooking and make a hotter version for the spouse. I've found that it doesn't take a lot of time to infuse the hotness in the food, not the way it takes time to blend all of the other spice flavors.
Heat is important to me unless it adds to flavor. My wife is Cajun so she uses a lot of spices but not really for the hot taste. Too hot and it loses favor to me.
I like mild-medium spicy food. I cannot tolerate a lot of heat, so I am not a fan of extremely spicy food.
I don't understand what's fun about eating anything that is so spicy that the nose is running, the eyes are tearing, multiple cups of water have to be drunk to quench the heat, and internal organs and rectum are burning afterward.
...i don't understand what's fun about eating anything that is so spicy that the nose is running, the eyes are tearing...
Endorphin rush!!!!!
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It tastes really good but my stomach and the rest cannot tolerate it. So I'll stick with the Red Hot sauce for now and try peppers on the lower scale. 
