辛辣 (xīn là) is an adjective describing flavors or substances that are both pungent (causing a sharp, stinging sensation, especially in the nose or mouth) and spicy (producing heat or burning on the tongue). The character 辛 means 'pungent' or 'acrid' — often associated with strong aromas like ginger or garlic — while 辣 specifically means 'spicy' or 'hot', as in chili peppers. Together, they emphasize an intense, stimulating sensory experience that goes beyond simple heat to include sharpness, bite, and aromatic intensity.

This term is commonly used in food contexts — especially when describing cuisines like Sichuan or Hunan — but also appears in traditional Chinese medicine, where 辛辣 foods are noted for promoting circulation and dispelling cold, though excessive consumption may irritate the stomach or throat. It carries a slightly formal or descriptive tone, more common in writing or careful speech than casual conversation.