Depends on the "spicy": Oriental - yes; Mexican - yes; Cajun - no.

I miss the Galvanized Gullet Society. Their motto was 'No food is properly spiced unless it is painful to eat'.

To be honest, I do like to taste my food. But my favorite pizza topping is a few drizzles of Sriracha sauce even if I usually end up with hiccups.

I used to like really spicy foods (a memorable example being a phal which was so hot it gave me a nosebleed and, from the days when I was vegan, a horseradish vindaloo made for friends who insisted "vegan food has no flavour" - they certainly detected the flavour in that). Since I gave up smoking, I haven't been able to tolerate the heat; however, I can now appreciate more subtle flavous for the first time in 30 years and so I've been rediscovering the delights of mild curries such as korma.

I love spicy that enhances food but still allows me to taste the flavors of the ingredients.

There is a difference between "hot" and "spicy". My vote was for "Can't get enough", but that vote wasn't based on the Scoville Scale. Now, to clarify, I can work my way well up the scale but the line is drawn at just above the Red Sabina Habanero group or approximately 450,000 Scoville Units. I get a severe case of screaming and writhing if a Carolina Reaper comes within a Parsec.

Doctors have told me often of GERD and they give me meds for it, and I say I don't have it. Now they are convincing me of how I should take the meds anyway. OK. On to spicy food. I have liked spicy food most of my life and still eat spicy food without any problems.

For me, there is a vast difference between spice and heat.
I like spices, and cook with them all the time.
I do not, however, like heat. If my mouth is on fire, it's a waste of food.
What's the point of eating something I can't taste because the capsaicin
is causing me pain?
More for those who like it, I guess.

Once had Morrocan stew in Israel. So hot - drank three bottles of orange soda and still was in agony. No jalapenos for me.