Ever since William Cowper coined the phrase in his 1785 poem “The Task,” people have been declaring that variety is the spice of life. But in 2019, science may have changed the saying by proving that spice itself is the heart of life.

Italian researchers have found that eating chili peppers four or more times weekly reduces your risk of dying from a heart attack by 40%, and from stroke by more than 50%. And the researchers say peppers convey those benefits regardless of whether you have any cardiovascular risk factors or eat a healthy Mediterranean diet.

Their study, published in the Journal of the American College of Cardiology, tracked around 22,000 men for eight years

That follows a 2017 study published in the journal PLoS that found Americans who eat chili peppers (not counting dried pepper flakes) reduced their risk of death over a 19-year timespan by 13%.

What makes chili peppers so health-friendly when they can be so hot they seem heart-stopping?

The benefits appear to be the result of the tongue-searing chemical capsaicin, which helps moderate insulin response after eating and lowers resting heart rate, as well as phytonutrients that help process fats, dilate blood vessels, and knock out bacteria.

So enjoy whole wheat pasta arrabiata or diavolo using pepperoncini (like spicy Calabrian peppers that register 15,000 to 30,000 on the Scoville scale).

And don't shy away from Asian peppers found in dishes like Szechuan Dan Dan noodles or spicy vegetarian eggplant.