There’s good news for the millions of people who love spicy food — that chili pepper and curry may not only be stimulating your palate but extending your life expectancy as well.

In a study of nearly half a million people, those who consumed spicy foods at least three to five times each week had a 14 percent lower likelihood of dying after seven years. Compared to people eating spicy food infrequently (less than once each week), those consuming spicy food nearly every day were almost 30 percent less likely to die from a respiratory disease and 22 percent less likely to die from ischemic heart disease.

The kind of spice consumed also had an impact. People who ate fresh chili peppers enjoyed greater protection from deaths due to cancer, heart disease, and diabetes than those consuming dried chili pepper or chili sauce.

One possible explanation for these results is the high concentrations of capsaicin and vitamins C, A, K, and B6 in fresh chili pepper.

Other research also has demonstrated potential brain boosting effects of a variety of spices ranging from chili to black pepper, turmeric, and cinnamon.

So to live better and longer, remember to reach for the spice rack when preparing and consuming your meals.