For a different kind of heat, try to find a jar of Korean “Ginger Tea.” It’s actually closer to a marmalade made of sliced ginger in a honey and corn syrup goo.
It makes perhaps the best tasting complement to peanut butter I’ve ever found. Also great when added to a wide variety of Chinese-style entrees.
Because the stuff is hard to find, I now make my own. Three pounds of ginger sliced VERY thin, then boiled to reduce in a bit of water for half an hour. Add a quart of honey and heat to 225 degrees Fahrenheit. Any higher a temp and you’ll wind up with a cooled goo that’s too thick to spread.
Yum